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Fortification of Wheat Bread with Agroindustry By‐Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure
Author(s) -
Martins Z. E.,
Pinho O.,
Ferreira I.M.P.L.V.O.
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13837
Subject(s) - food science , mathematics , sensory system , fortification , chemistry , psychology , cognitive psychology
The use of agroindustry by‐products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. External preference mapping indicated consumer preferences and enabled selection of the concentrations of BP fibre‐rich fraction with best acceptance, namely 7.0% EE, 2.5% OE, 5.0% PE, and 2.5% YE. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between “crust color” and “crumb color” and instrumental data. Regression models developed for both sensory attributes presented good fitting ( R 2 Y > 0.700) and predictive ability ( Q 2 > 0.500), with low RMSE. Crust and crumb a * parameters had a positive influence on “crust color” and “crumb color” models, while crust L * and b * had a negative influence.