减盐对面包感官偏好和理化参数的影响

C. Monteiro, Z. Martins, O. Pinho, C. Gonçalves
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引用次数: 0

摘要

目的探讨减盐对面包理化参数的影响及感官分析。使用外部偏好映射(premap)评估感官属性与偏好之间的关系。此外,还评价了感官属性与理化参数的关系。方法对“D’agua”、“Carcaca”、“Mistura”和“Regueifa”4种葡萄牙面包配方进行试验,采用不同的盐浓度(每小麦粉含盐量分别为0.0%、0.8%、1.0%、1.1%、1.3%和1.4%)生产。评估的面包理化特性包括重量、体积、水分、含盐量、面包屑颜色和结构。用火焰光度法测定钠含量,用数字图像分析测定面包屑的颜色和结构。感官分析由8名训练有素的评估员进行,消费者测试由80名参与者进行。使用premap开发了感官偏好评估的统计模型。以含盐量1.4%(法定含盐量)的面包为对照,进行统计学比较。总体而言,减盐对面包屑的水分、含盐量和颜色参数有显著影响,但对面包屑形貌的影响有限。减盐对整体评价、味觉喜好和整体联系属性有显著的负向影响。消费者接受度最低的盐浓度为:0.8%(“D’agua”和“Carcaca”),1.0%(“Mistura”)和1.1%(“Regueifa”)。这些结果表明,在不影响面包特性和不影响消费者接受度的情况下,减少这些面包中的盐是可能的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS
Purpose The purpose of this study was to evaluate the impact of salt reduction on bread physicochemical parameters and sensory analysis. The relationship between sensory attributes and preference was assessed using external preference mapping (PREFMAP). Moreover, sensory attributes relationship with physicochemical parameters was evaluated. Methodology Four Portuguese bread formulations were tested: “D’agua”, “Carcaca”, “Mistura”, and “Regueifa”, produced with different salt concentrations (0.0%, 0.8%, 1.0%, 1.1%, 1.3%, and 1.4% of salt per wheat flour). Bread physicochemical characteristics evaluated included weight, volume, moisture, salt content, and crumb colour and structure. Sodium was determined by flame photometry method, while crumb colour and structure by digital image analysis. Sensory analysis was carried out with 8 trained assessors and consumer test with 80 participants. Statistical models for sensory preference evaluation were developed using PREFMAP. Statistical comparison was performed using as control bread with 1.4% of salt (legal value allowed). Findings Overall, salt reduction had significant impact on moisture, salt content and colour parameters, but limited influence on crumb morphology. Salt reduction had a significant negative impact on overall assessment, taste liking and overall linking attributes. The lowest salt concentrations with best consumer acceptance were: 0.8% (“D’Agua” and “Carcaca”), 1.0% (“Mistura”), and 1.1% (“Regueifa”). These results suggest that salt reduction in these breads is possible without major impact on bread characteristics and without compromising consumers’ acceptance.
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