Naslov
Improving volatile compounds profile and flavour of gluten-free bread enriched with yellow pea flour

Autori
Drakula, Saša ; Čukelj Mustač, Nikolina ; Novotni, Dubravka ; Radoš, Kristina ; Voučko, Bojana ; Krpan, Marina ; Hruškar, Mirjana ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
EFFoST 2020 International Conference

Mjesto i datum
Online, 10.11.2020. - 12.11.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gluten-free bread flavour ; improvers ; volatile compounds profile ; sensory analysis

Sažetak
Bread is a food characterised by distinguished sensory attractiveness. Therefore, its sensory perception is a key factor affecting the purchase decision. Compared to wheat bread, gluten-free bread is often characterised by lower intensity of desirable roasty flavour due to lack of pyrazines and other contributing volatile compounds. Additional off-flavours can be derived from legume flours, which are nowadays used for its nutritional enrichment. Thus, this study investigated to which extent sourdough, volatile compounds precursors, and enzymes can improve volatile compounds profile and flavour of bread with yellow pea flour (25%, flour basis). Sourdough (20%, dough basis) fermented with Lactobacillus brevis DSM 20054, arginine, proline, fructose (0.1%, 0.1%, 1%, flour basis, respectively), and protease (0.25%, protein basis) were used as potential improvers, separately and/or in a combination. Volatile compounds of bread (62 compounds) were analysed by HS-SPME/GC-MS method, while the flavour characteristics were determined by descriptive (21 attributes) and hedonic sensory analysis. The flavour acceptability of bread with no improvers was graded as ‘neither like nor dislike’. Added improvers decreased the intensity of pea and dusty flavour of bread, as well as pea aftertaste, which all negatively correlated with its acceptability. Pea flavour strongly positively correlated with the concentration of 1-hexanol, 1-heptanol, hexanal, and 2-heptanone. Bread with sourdough added alone or in combination with other improvers had increased overall concentration of volatile compounds, intensity of sour taste, sour and roasty flavour. The highest degree of liking (‘moderately like’) had bread with 20% sourdough, arginine, proline, fructose, and protease addition. Mentioned bread also had the highest level of most pyrazines, furans, pyrroles, as well as the highest intensity of desirable roasty and fresh bread flavour. Examined improvers successfully enhanced bread flavour and the data obtained in this study is a valuable contribution to all efforts to improve gluten-free bread sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA