8 research outputs found
Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil
Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions
Effect of Rocha pear peel extracts added to wheat and rye bread formulations on acrylamide reduction and sensory quality maintenance
Conference paper inclued in the book that contains the proceedings of the INternational CongRess on Engineering and Sustainability in the XXI cEntury – INCREaSE 2019, which was held in Faro, Portugal, from October 09 to 11, 2019.Pear peels are seen as potentially valuable for their low-cost beneficial
components content such as polyphenols. These may reveal acrylamide
(AA) mitigation effect and thus their application in a susceptible food matrix,
such as bread, should be considered. Aiming to assess the AA reduction
potential of Rocha pear peels in bread and the effects on its sensory quality, two
types of bread highly consumed in Portugal - wheat (WB) and rye (RB) – were
assayed with the extract of these by-products, in two forms aqueous [a] and dry
[d]. Eight bread batches were produced (4 WB; 4 RB); each composed of one
control sample and five replicates added with extract. The process included
controlled fermentation, and cooking in a traditional oven (TO) and convection
oven (CO). Hedonic evaluation was made to samples of each batch. Overall,
slight differences were observed for WB and RB hedonic evaluation between the
control sample and those with both extract forms. Lower scores were observed
in both bread types baked in CO, with [d] comparing with the control; for bread
with [a], oven influence varied; higher scores for WB in CO and for RB baked in
TO, comparing with the control. Regarding AA reduction, the highest mitigation
rate was accomplished by the [d] in WB cooked in a CO, 27.3%. However, for
RB the best formulation was obtained with [d] in the TO, 19.2%. These results
support the importance of selecting the best baking process according to the
varieties of bread and AA reduction.The authors appreciate the financial support of MISAGE project LISBOA-01-0145-FEDER-024172). This project has received financial support from the Fundação para a Ciência e a Tecnologia (FCT), Portugal.info:eu-repo/semantics/publishedVersio