Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/85596
Type: Artigo de periódico
Title: Physicochemical And Sensory Characteristics Of Pan Bread Samples Available In The Brazilian Market
Author: Ishida P.M.G.
Steel C.J.
Abstract: Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers. Keywords: dietary fiber; Internal Preference Mapping; sensory analysis; technological quality.
Editor: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Rights: aberto
Identifier DOI: 10.1590/1678-457X.6453
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84923887224&partnerID=40&md5=c8e3834a1e861f35a145b90ee37bfc45
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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