Resumen de Fortification of Wheat Bread with Agroindustry By‐Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure
Z. E. Martins, O. Pinho, I. M. P. L. V. O. Ferreira
The use of agroindustry by‐products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. External preference mapping indicated consumer preferences and enabled selection of the concentrations of BP fibre‐rich fraction with best acceptance, namely 7.0% EE, 2.5% OE, 5.0% PE, and 2.5% YE. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between “crust color” and “crumb color” and instrumental data. Regression models developed for both sensory attributes presented good fitting (R2Y> 0.700) and predictive ability (Q2> 0.500), with low RMSE. Crust and crumb a* parameters had a positive influence on “crust color” and “crumb color” models, while crust L* and b* had a negative influence. Wheat bread fortification by incorporation of four different types of agroindustry by‐products that are potential sources of dietary fiber is promising. The fiber enrichment promotes health benefits. In addition, better use of the by‐products will also provide benefits to the industry as well as solutions for environment concerns associated with its disposal. The results of this study indicate that extracts obtained from orange, pomegranate, elderberry peels, interior membranes, and seeds and spent yeast have potential application as bread ingredients. However, the concentrations of each fiber rich extracts with best acceptance by consumers must be selected and relationships between sensory and instrumental data characterized in order to obtain quality bread.
