Naslov
Sensory analysis of the odour of gluten-free bread with sourdough and pea flour addition

Autori
Drakula, Saša ; Kovač, Valentina ; Krpan, Marina ; Novotni, Dubravka ; Čukelj, Nikolina ; Voučko, Bojana ; Hruškar, Mirjana ; Ćurić, Duška

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

Izvornik
VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”, Book of Abstracts / - , 2018, 64-64

Skup
VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”

Mjesto i datum
Cork, Irska, 06.06.2018. - 08.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
descriptive sensory analysis, gluten-free bread, hedonic sensory analysis, pea flour, sourdough

Sažetak
The usual low nutritional value of gluten-free bread can be improved by legume flour addition. However, legumes could also negatively affect bread odour. Since odour plays a key role in the consumers’ preference of bread, it is important that the product offers an olfactory satisfaction. Sourdough is often used to improve bread odour. Thus the aim of this study was to develop a descriptive test, conduct a descriptive and hedonic sensory analysis of the odour of gluten-free bread made with/without pea flour addition (25%, flour basis) as well as with/without sourdough addition (20%, dough basis) and compare it to the odour of conventional wheat bread. Sourdough was produced with different lactic acid bacteria (Lactobacillus reuteri, Lactobacillus fermentum or Lactobacillus brevis). The results showed that the bread crumb was mostly characterized by the odour attributes ‘pea-’, ‘cooked rice-’, ‘yeast-’, ‘sourdough-’ and ‘raw dough-like’, while crust was characterized by odour attributes ‘fresh bread-’, ‘baked-’, ‘caramelised sugar-’ and ‘popcorn-like'. ‘Fresh bread-’ and ‘baked-like’ odours were positively, while ‘peanut-like’ odour negatively correlated with hedonic scores of bread crust. The addition of pea flour negatively affected odour acceptability as it increased intensity of ‘pea-’ and ‘raw dough- like’ odours of bread crumb. It also increased the intensity of ‘pea-like’ odour, and reduced the intensity of ‘baked-like’ odour of bread crust. On the other hand, the sourdough addition positively affected the odour acceptability. The odour of bread prepared without pea flour addition and with added Lactobacillus reuteri sourdough resembled the most to the odour of wheat bread.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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