A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis
Rye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and d...
- Autores:
-
Jaimes Tarazona, Luz Karime
Atencia Berbesi, Cecilia María
Campo Vera, Yesenia
Contreras-Velásquez, Julio C.
Bermúdez, Valmore
Rojas, Edward
Faria, Judith
Martínez, Moisés
Rodríguez- Monroy, Carlos
Villareal-González, Reynaldo
Pestana-Nobles, Juan Pablo
Reyna, Nadia
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad Simón Bolívar
- Repositorio:
- Repositorio Digital USB
- Idioma:
- eng
- OAI Identifier:
- oai:bonga.unisimon.edu.co:20.500.12442/2317
- Acceso en línea:
- http://hdl.handle.net/20.500.12442/2317
- Palabra clave:
- Rye Flour
Stevia
Functional Bread
Fiber
Quality
Harina de centeno
Pan funcional
Fibra
Calidad
- Rights
- License
- Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional
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| dc.title.eng.fl_str_mv |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| dc.title.alternative.spa.fl_str_mv |
Un pan diseñado con harina de Centeno y Stevia: Un análisis sensorial y microbiológico |
| title |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| spellingShingle |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis Rye Flour Stevia Functional Bread Fiber Quality Harina de centeno Pan funcional Fibra Calidad |
| title_short |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| title_full |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| title_fullStr |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| title_full_unstemmed |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| title_sort |
A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis |
| dc.creator.fl_str_mv |
Jaimes Tarazona, Luz Karime Atencia Berbesi, Cecilia María Campo Vera, Yesenia Contreras-Velásquez, Julio C. Bermúdez, Valmore Rojas, Edward Faria, Judith Martínez, Moisés Rodríguez- Monroy, Carlos Villareal-González, Reynaldo Pestana-Nobles, Juan Pablo Reyna, Nadia |
| dc.contributor.author.none.fl_str_mv |
Jaimes Tarazona, Luz Karime Atencia Berbesi, Cecilia María Campo Vera, Yesenia Contreras-Velásquez, Julio C. Bermúdez, Valmore Rojas, Edward Faria, Judith Martínez, Moisés Rodríguez- Monroy, Carlos Villareal-González, Reynaldo Pestana-Nobles, Juan Pablo Reyna, Nadia |
| dc.subject.eng.fl_str_mv |
Rye Flour Stevia Functional Bread Fiber Quality |
| topic |
Rye Flour Stevia Functional Bread Fiber Quality Harina de centeno Pan funcional Fibra Calidad |
| dc.subject.spa.fl_str_mv |
Harina de centeno Pan funcional Fibra Calidad |
| description |
Rye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and decrease voluntary food intake at a subsequent meal. Compared to whole white bread, it prevents inflammation of both, gastrointestinal and respiratory mucosa, being an excellent nutritional option feasible to be included in our daily diet. The aim of this research was to develop a functional bread from rye flour and stevia with three formulations: 50, 60 and 80% of rye flour. The microbiological, physicochemical and sensory assessments were made, evidencing that 50/50 formula was the best accepted by the evaluators. According to NTC 1363 norm the product was classified as a soft bread with fiber, since fiber was (35.8%) and the moisture obtained was (35.65%). In microbiological analysis, the results showed that it is a suitable product for human consumption and taste, texture and presentation analysis, this product was well-rated by the consumers, concluding that, is suitable to be merchandise as an alternative to wheat bread in daily human standard meals. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2018-10-05T22:28:45Z |
| dc.date.available.none.fl_str_mv |
2018-10-05T22:28:45Z |
| dc.date.issued.none.fl_str_mv |
2018 |
| dc.type.eng.fl_str_mv |
article |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
| dc.identifier.issn.none.fl_str_mv |
26107988 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/20.500.12442/2317 |
| identifier_str_mv |
26107988 |
| url |
http://hdl.handle.net/20.500.12442/2317 |
| dc.language.iso.eng.fl_str_mv |
eng |
| language |
eng |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.license.spa.fl_str_mv |
Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional |
| rights_invalid_str_mv |
Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional http://purl.org/coar/access_right/c_abf2 |
| dc.publisher.spa.fl_str_mv |
Sociedad Venezolana de Farmacología Clínica y Terapéutica |
| dc.source.spa.fl_str_mv |
Vol. 37, No. 2 (2018) Revista AVFT-Archivos Venezolanos de Farmacología y Terapéutica |
| institution |
Universidad Simón Bolívar |
| dc.source.uri.eng.fl_str_mv |
http://www.revistaavft.com/images/revistas/2018/avft_2_2018/13_a_functional_bread_designed.pdf |
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Repositorio Digital Universidad Simón Bolívar |
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repositorio.digital@unisimon.edu.co |
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1812100486349717504 |
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Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacionalhttp://purl.org/coar/access_right/c_abf2Jaimes Tarazona, Luz Karime4ffa42d2-47d9-4a74-8372-625e1f8cc5acAtencia Berbesi, Cecilia María49e3cc7f-ef81-4180-9017-4e8b6ab912dcCampo Vera, Yesenia640434ec-ecfb-4859-bc7c-c13a1d09744dContreras-Velásquez, Julio C.6b687042-f00c-45b9-84b7-a302c45e27ceBermúdez, Valmore29f9aa18-16a4-4fd3-8ce5-ed94a0b8663aRojas, Edward94d56218-0c78-40f2-a501-74feeca9191cFaria, Judith15076ad9-a5ca-4db8-a7d6-129d5e0da72fMartínez, Moisés34e03948-3b27-49c7-a3e0-0f19205bd61fRodríguez- Monroy, Carlos3a208d12-42cc-43d9-b80e-2944e059ab26Villareal-González, Reynaldo39003f71-1147-4ae2-9123-9a9df029d6bbPestana-Nobles, Juan Pablo11deb995-f49d-40ef-a161-72897f6f6af2Reyna, Nadia7c783057-2fc8-4d09-9fbf-1bd064634f9b2018-10-05T22:28:45Z2018-10-05T22:28:45Z201826107988http://hdl.handle.net/20.500.12442/2317Rye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and decrease voluntary food intake at a subsequent meal. Compared to whole white bread, it prevents inflammation of both, gastrointestinal and respiratory mucosa, being an excellent nutritional option feasible to be included in our daily diet. The aim of this research was to develop a functional bread from rye flour and stevia with three formulations: 50, 60 and 80% of rye flour. The microbiological, physicochemical and sensory assessments were made, evidencing that 50/50 formula was the best accepted by the evaluators. According to NTC 1363 norm the product was classified as a soft bread with fiber, since fiber was (35.8%) and the moisture obtained was (35.65%). In microbiological analysis, the results showed that it is a suitable product for human consumption and taste, texture and presentation analysis, this product was well-rated by the consumers, concluding that, is suitable to be merchandise as an alternative to wheat bread in daily human standard meals.El pan a base de harina de centeno es un producto relativamente nuevo. Este producto es un alimento funcional rico en flavonoides, mucílagos, pentosanos, vitaminas y minerales. Además, los productos a base de centeno ya han mostrado potencial para mejorar la parición de apetito posprandial, parecen disminuir la respuesta a la glucosa y la insulina y disminuyen la ingesta voluntaria de alimentos en una comida posterior. En comparación con pan blanco entero, previene la inflamación de la mucosa gastrointestinal y respiratoria, siendo una excelente opción nutricional para ser incluida en nuestra dieta diaria. El objetivo de esta investigación fue desarrollar un pan funcional a partir de harina de centeno y stevia, utilizando tres formulaciones: 50, 60 y 80% de harina de centeno. Se realizaron evaluaciones microbiológicas, fisicoquímicas y sensoriales, demostrándose que la fórmula 50/50 fue la mejor aceptada por los evaluadores voluntarios. De acuerdo con la norma NTC 1363, el producto fue clasificado como pan blando con fibra, ya que la fibra fue del 35.8% y la humedad obtenida fue de 35.65%. En el análisis microbiológico, los resultados mostraron que es un producto apto para el consumo humano y en el análisis del sabor, la textura y la presentación del pan fueron bien evaluados por los consumidores, concluyendo que este producto es adecuado como alternativa al pan de trigo en la dieta humana diaria.engSociedad Venezolana de Farmacología Clínica y TerapéuticaVol. 37, No. 2 (2018)Revista AVFT-Archivos Venezolanos de Farmacología y Terapéuticahttp://www.revistaavft.com/images/revistas/2018/avft_2_2018/13_a_functional_bread_designed.pdfRye FlourSteviaFunctional BreadFiberQualityHarina de centenoPan funcionalFibraCalidadA functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysisUn pan diseñado con harina de Centeno y Stevia: Un análisis sensorial y microbiológicoarticlehttp://purl.org/coar/resource_type/c_6501Sencer H; Hawker J. On the origin of cultivated rye. Biological Journal of the Linnean Society. 1980, 13: 299-3 13.Gyulai, Ferenc. “Archaeobotanical overview of rye (Secale Cereale L.) in the Carpathian-basin I. from the beginning until the Roman age”. Journal of Agricultural and Environmental Science. 2014, 1 (2): 25–35. Retrieved July 14, 2016. page 26.White A; Lyon D; Mallory-Smith C; Medlin C; Yenish J. Feral Rye (Secale cereale) in Agricultural Production Systems. Weed Technology Jul 2006 : Vol. 20, Issue 3, pg(s) 815- 823https://doi.org/10.1614/ WT-05-129R1.1.Prättälä, Ritva; Helasoja, Ville; Mykkänen, Hannu. “The consumption of rye bread and white bread as dimensions of health lifestyles in Finland”. Public Health Nutrition. 2000,4(3):813–819. doi:10.1079/ PHN2000120. PMID 11415489. Retrieved July 15, 2016.Peter Koehler and Herbert Wieser. Chemistry of Cereal Grains [Internet]. Published in: Handbook on Sourdough Biotechnology. springerprofessional. de. [cited 2018 Apr 30]. Available from: https://www.springerprofessional.de/en/chemistry-of-cerealgrains/ 1862652.Song MR, Lee KS, Lee BC. (2007). Quality and sensory characteristics of white bread added with various ginseng products. Korean J Food Preserv 14(4), 369-377Johansson, E. V., Nilsson, A. C., Östman, E. M., & Björck, I. M.. Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults. Nutrition journal, 2013,12(1),46.Isaksson, H., Fredriksson, H., Andersson, R., Olsson, J., & Åman, P. (2009). Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial. Nutrition Journal,8(1),39.Isaksson, H., Tillander, I., Andersson, R., Olsson, J., Fredriksson, H., Webb, D. L., & Åman, P. (2012). Whole grain rye breakfast—sustained satiety during three weeks of regular consumption. Physiology & behavior, 105(3),877-884.Rosén, L. A., Östman, E. M., & Björck, I. M. (2011b). 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M., Steel, C. J., Alvim, I. D., de Morais, E. C., & Bolini, H. M. A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT-Food Science and Technology, 62(2), 1011-1018.Clark, J, Sensory Evaluation of Banana Bread With Varying Levels of Sugar Substitutes” (2015). Scholars Day. Paper 9. http://scholarlycommons. obu.edu/scholars_day/9”Hong HY. 2009. Sensory evaluation and quality characteristics of low caloric muffin by the addition of stevia leaf powder. Master thesis of Sejong University pp 1-90Kim YS, Lee SK, Jeong DY, Yang EJ, Shin DH. 2007. Effect of powder of Stevia rebaudiana leaves against quality characteristics during salting of rice bran Danmooji. Korean J Food Preserv 14(5):497-503Parimalavalli R, Roxana G, Sri SR. 2007. Organoleptic quality and nutrient content of Stevia (Stevia rebaudiana) incorporated bakery products. Biomedica 2:123–130.Ruiz-Ruiz, J. C., Moguel-Ordonez, Y. B., Matus-Basto, A. J., & Segura- Campos, M. R. (2015). Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana. International journal of food sciences and nutrition, 66(6), 649-656.AOAC.(1990). Association of Official Analytical Chemistry.15th Ed, Arlington, Virginia- USA. pp. 931-935.AOAC.(2005). Association of Official Analytical Chemistry.18th ed, Arlington, Virginia-USA.Parentelli, C. Ares, G. Corona, M. Lareo, C. Gambado, A. Soubes, M. y Lema, P. (2007). Sensory and microbiological quality of Shiiteke mushrooms in modified atmosphere packages. Journal of the Science of Food and Agriculture (87). pp. 1645-1653.Sermkiattipong,N. Jetawattana, S. y Banditsing, C. (2002). Upgrading of Agro-wastes to Straw Mushroom by Radiation.Bangkok, Thailand (in Thai). pp. 1-12.Andersson, R., Fransson, G., Tietjen, M., & Åman, P. (2009). Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. Journal of Agricultural and Food Chemistry, 57(5), 2004-2008.Alencar, N. M. M., Morais, E. C., Steel, C. J., & Bolini, H. M. A. (2017). Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients. International Journal of Food Science & Technology, 52(4), 872-879.Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., ... & Milovanovic, M. (2012). AgronomiAVFT Archivos Venezolanos de Farmacología y Terapéutica Volumen 37, número 2, 2018 73 cal and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science, 55(2), 132-138.Martin, P. (2004). Controlling the breadmaking process: the role of bubbles in bread. Cereal foods world, 49(2), 72-75.Peighambardoust, S. H., Fallah, E., Hamer, R. J., & Van Der Goot, A. J. (2010). Aeration of bread dough influenced by different way of processing. Journal of cereal science, 51(1), 89-95.Mohsenin, N. N. (1980). Thermal properties of foods and agricultural materials. New York: Gordon and Breach Science.Kriems, P; Hermann, C. (1994). “New information on the effect of baking temperature, the turbo effect and oven air moisture content on crust and crumb development in mixed rye bread”. Getreide,- Mehl-und-Brot; 48 (1):41-46Stear, C. A. (1990). Aims and Requirements of the Baking Process. In Handbook of Breadmaking Technology (pp. 539-552). Springer US.Environment Agency.The Microbiology of Drinking Water.Part 1 – Water Quality and Public Health.Methods for the Examination of Waters and Assoiated Materials, Bristol, 2002.Von Sperling, M. (2007). Wastewater Characteristics, Treatment and Disposal. Biological Wastewater Treament. London: IWA.Ordoñez, G. V. y Oviedo R. J. 2010. Alternativas de Aprovechamiento de Harinas no Tradicionales para la Elaboración de Pan Artesanal (Tesis Pregrado). Guayaquil, Escuela Superior Politécnica del Litoral: p. 149.Hoseney, R.C., Principios de ciencia y tecnología de los cereales, Acribia, Zaragoza, 1991.Camacho, A et al. Extracción y Caracterización de Quitosano a Partir del Hongo A Níger para andamios como Soporte Para el Crecimiento de Tejidos. Universidad de San Buenaventura. 2009. Pp. 1-6.Quezada. N., 2011. Clasificación de la calidad sensorial de pan tipo hallulla mediante visión computacional (tesis pregrado). Santigo de Chile, Universidad de ChileBelitz, H. and Grosch, W. (1988). Química de los alimentos. España: Acribia.Tosi, E. A., Ciappini, M. C., & Masciarelli, R. (1996). Utilización de la harina integral de amaranto (Amaranthus cruentus) en la fabricación de galletas para celíacos. Alimentaria, (269), 49-51.FAO-OIE. 2009. Guía de Buenas Prácticas Ganaderas para la Seguridad Sanitaria de los Alimentos de Origen Animal.Jay J. Microbiología Moderna de los Alimentos. Editorial Acribia S.A: Zaragoza (España). 2002, 4 edición, 615 pp.Guinea J., Sancho J., Pares R. Análisis Microbiológicos de Aguas, Aspectos Aplicados. Ediciones Omega: Barcelona. 1979, 122 ppFreeman Bob. Microbiología de Burrors. Editorial Interamericana: México. 1985, 1181 pp.LICENSElicense.txtlicense.txttext/plain; charset=utf-8368https://bonga.unisimon.edu.co/bitstreams/b665e46a-e49a-4513-95dc-0f6150052a4d/download3fdc7b41651299350522650338f5754dMD5220.500.12442/2317oai:bonga.unisimon.edu.co:20.500.12442/23172024-08-14 21:52:57.655metadata.onlyhttps://bonga.unisimon.edu.coRepositorio Digital Universidad Simón Bolívarrepositorio.digital@unisimon.edu.coPGEgcmVsPSJsaWNlbnNlIiBocmVmPSJodHRwOi8vY3JlYXRpdmVjb21tb25zLm9yZy9saWNlbnNlcy9ieS1uYy80LjAvIj48aW1nIGFsdD0iTGljZW5jaWEgQ3JlYXRpdmUgQ29tbW9ucyIgc3R5bGU9ImJvcmRlci13aWR0aDowIiBzcmM9Imh0dHBzOi8vaS5jcmVhdGl2ZWNvbW1vbnMub3JnL2wvYnktbmMvNC4wLzg4eDMxLnBuZyIgLz48L2E+PGJyLz5Fc3RhIG9icmEgZXN0w6EgYmFqbyB1bmEgPGEgcmVsPSJsaWNlbnNlIiBocmVmPSJodHRwOi8vY3JlYXRpdmVjb21tb25zLm9yZy9saWNlbnNlcy9ieS1uYy80LjAvIj5MaWNlbmNpYSBDcmVhdGl2ZSBDb21tb25zIEF0cmlidWNpw7NuLU5vQ29tZXJjaWFsIDQuMCBJbnRlcm5hY2lvbmFsPC9hPi4= |