Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone Article Swipe
Nicodemo C. Jamanca-Gonzales
,
Robert W. Ocrospoma-Dueñas
,
Norma B. Quintana-Salazar
,
Raúl Siché
,
Reynaldo J. Silva-Paz
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11172566
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11172566
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.
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Concepts
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods11172566
- https://www.mdpi.com/2304-8158/11/17/2566/pdf?version=1662602233
- OA Status
- gold
- Cited By
- 9
- References
- 26
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4293103697
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4293103697Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods11172566Digital Object Identifier
- Title
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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional PanettoneWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2022Year of publication
- Publication date
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2022-08-25Full publication date if available
- Authors
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Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Raúl Siché, Reynaldo J. Silva-PazList of authors in order
- Landing page
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https://doi.org/10.3390/foods11172566Publisher landing page
- PDF URL
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https://www.mdpi.com/2304-8158/11/17/2566/pdf?version=1662602233Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/11/17/2566/pdf?version=1662602233Direct OA link when available
- Concepts
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Food science, Ingredient, Sensory system, Amaranth, Sweetness, Odor, Taste, Mathematics, Chemistry, Biology, Neuroscience, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
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9Total citation count in OpenAlex
- Citations by year (recent)
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2025: 3, 2024: 4, 2023: 2Per-year citation counts (last 5 years)
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26Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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