Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone.

ABSTRACT: In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and

SUBMITTER: Jamanca-Gonzales NC 

PROVIDER: S-EPMC9455473 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature