Repository logo
 
Publication

Effect of Rocha pear peel extracts added to wheat and rye bread formulations on acrylamide reduction and sensory quality maintenance

2019-09-20Book part Restricted access
Simple item page
dc.contributor.authorMorgado, Cátia
dc.contributor.authorBernardo, Patrícia
dc.contributor.authorHenriques, Inês
dc.contributor.authorJesus, Susana
dc.contributor.authorRego, Andreia
dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorFélix, Nelson
dc.contributor.authorFernandes, António
dc.contributor.authorGuerra, Manuela
dc.contributor.authorBrandão, Carlos
dc.date.accessioned2020-04-22T19:28:59Z
dc.date.available2020-04-22T19:28:59Z
dc.date.issued2019-09-20
dc.descriptionConference 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.pt_PT
dc.description.abstractPear 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.pt_PT
dc.description.sponsorshipThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationIn: Monteiro J, Silva AJ, Mortal A, et al. (eds). INCREaSE 2019: proceedings of the 2nd International Congress on Engineering and Sustainability in the XXI Century. Springer, Cham, 2020, pp. 184-97. doi: 10.1007/978-3-030-30938-1_15. Epub 2019 Sep 20pt_PT
dc.identifier.doi10.1007/978-3-030-30938-1_15pt_PT
dc.identifier.isbn978-3-030-30937-4
dc.identifier.urihttp://hdl.handle.net/10400.18/6488
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer International Publishingpt_PT
dc.relation.ispartofseries(Healthy Food: Consumption, Safety and Innovation)
dc.relation.publisherversionhttps://link.springer.com/chapter/10.1007%2F978-3-030-30938-1_15#citeaspt_PT
dc.subjectRocha Pear Peelspt_PT
dc.subjectAcrylamide (AA)pt_PT
dc.subjectBread Sensory Qualitypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleEffect of Rocha pear peel extracts added to wheat and rye bread formulations on acrylamide reduction and sensory quality maintenancept_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceFaro, Portugalpt_PT
oaire.citation.titleINCREaSE 2019 - INternational CongRess on Engineering and Sustainability in the XXI cEntury, 9-11 October 2019pt_PT
rcaap.embargofctDe acordo com política editorial da revista.pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Effect of Rocha Pear Peel Extracts Added to Wheat and Rye Bread Formulations on Acrylamide Reduction and Sensory Quality Maintenance.pdf
Size:
1.58 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

DAN - Apresentações orais em encontros internacionais