Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

Abstract

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of ‘broa’ was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in ‘broa’, with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the ‘broa’ bread sensory profile.

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

“…Until now, the focus on chickpea ingredients was mainly attributed to chickpea flour (Cunha et al, 2019;Guardado-F elix et al, 2020;Xing et al, 2020). In the light of the shift towards more plant proteins consumption, chickpea proteins are increasingly gaining traction as a functional, clean label, sustainable and healthy ingredient for food formulation.…”

Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común

“…Functional food for older adults produced by extrusion from whole grains of maize/common bean | 1-18 y la reacción de Maillard durante el procesamiento por extrusión pueden ser cuantificados como fibra dietaria (Espinoza-Moreno et al, 2016). Cunha et al (2019) fortificaron pan de maíz tradicional portugués ("broa") con harina de leguminosas para incrementar contenido de proteína y optimizaron la incorporación de leguminosas, considerando la influencia de diferentes harinas de maíz, sobre el gusto del consumidor y el perfil sensorial de broa. El contenido de proteína aumentó, en promedio, 21%.…”

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

“…However, the study could not confirm if the protein hydrolysis was delayed as well; thus, the authors recommended further investigations to evaluate the absorption of amino acids in humans (Schlicker et al, 2019). Regarding nutritional content, a positive increase in total protein concentration of the final bake goods has been confirmed by several publications (Boukid et al, 2019;Cunha et al, 2019;Pathania et al, 2017). A study supplemented CPF in pizza dough at levels of 5%, 7.5%, and 10% (El-Beltagi et al, 2017).…”