Quality parameters of some Brazilian panettones

Abstract

In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p≤0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples. No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p ≤ 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.Unitermos: Panetone/propriedades físicas e químicas. Panetone/análise qualitativa. Panetone/textura. Panetone/cor. Panetone/análise de imagem.

Esterification and Characterization of Starch From Andean Tubers

“…Both native starches showed similar temperatures and gelatinization enthalpies, a pattern that is related to the similar AM/AMP ratio and arrangement of the double helices in the amylopectin. Similar temperatures and gelatinization enthalpies for native starches from olluco and oca tubers were also found by Cruz et al [5] and Valcarcel-Yamani et al [17] Starch with OSA modification decreased the temperatures and gelatinization enthalpy in both starches ( Table 2), but the decrease in enthalpy was higher for OSA-modified oca starch than for OSA-modified olluco starch. These results indicate that the introduction of OSA groups affected the arrangement of double helices more in amylopectin, which can be related to its chain-length distribution, but that was not evident in the morphology and Maltase cross of starch granules.…”

Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility

“…Chewiness ranged from 0.64 to 1.95 N, and it is directly proportional to hardness. Low cohesiveness was found for sample DF‐C (0.36), indicating the reduction of strength of internal bond between bread ingredients (Valcarcel‐Yamani, & Da Silva, ). Sample DF‐D showed improved textural properties in terms of lower hardness, high springiness next to control.…”

Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract

“…(2016) who had also noticed increase in hardness with increased level of incorporation of anthocyanin‐rich extract in bread due to interference in gluten network formation. Chewiness varied from 0.68 to 5.17 N. Cohesiveness was highest in sample DF‐A‐G, indicating a balanced interaction among gluten and non‐gluten ingredients resulting sufficient production of CO 2 during proofing (Valcarcel‐Yamani & Silva, 2013).…”

“…Cohesiveness was highest in sample DF-A-G, indicating a balanced interaction among gluten and non-gluten ingredients resulting sufficient production of CO 2 during proofing (Valcarcel-Yamani & Silva, 2013).…”