Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339003
Type: Artigo
Title: Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
Author: Aparecida Pereira, Ana Paula
Pedrosa Silva Clerici, Maria Teresa
Schmiele, Marcio
Gioia Junior, Luis Carlos
Nojima, Marina Akemi
Steel, Caroline Joy
Chang, Yoon Kil
Pastore, Glaucia Maria
Nabeshima, Elizabeth Harumi
Abstract: The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm(3)/g) when compared to the control (3.76 cm(3)/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2-chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings
Subject: Aroma
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2018.10.091
Address: https://www.sciencedirect.com/science/article/pii/S0023643818309447
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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