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 preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

“…sabellica) in powder [ 22 ] and the addition of mesquite flour (Prosopis juliflora) with a lower volume and porosity [ 23 ]. The apparent density and specific volume did not show significant differences ( p ≥ 0.05) between the treatments; this behavior was reported by Jamanca et al [ 24 ] in pre-fermented panettone with quinoa and kiwicha.…”

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

“…From these equations, the behavior can be obtained when increasing or reducing the flours studied so that it can be analyzed which variables to prioritize in a food product. Various studies have shown that the combination of wheat, quinoa and kiwicha flours can improve properties such as yeast performance, mechanical properties of the dough, water absorption in the dough, shelf life, structure and texture of the baked product [ 50 , 51 , 52 ].…”

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

“…Color registration was carried out using the CIE-L* a* b* system. In this system, L* represents the luminosity, a* indicates the hue on the green (−)-to-red (+) axis and b* indicates the hue on the blue (−)-to-yellow (+) axis [30] and CIE-L*c*h*, where L denotes luminosity, c denotes chroma or saturation and h denotes the hue or hue angle [37].…”

“…Elasticity and cohesiveness were similar among most samples (p > 0.05), except for T3 and T4, respectively. The elasticity of panettone dough is influenced by the amount of gluten present in the flour, as well as the addition of ingredients such as eggs, milk, or fats [30]. Prolonged kneading or longer fermentation time can cause the development of a stronger gluten network, resulting in a more elastic dough [45].…”

“…Descriptive methods such as CATA have been used in some baking products such as cookies with flour from tubers, fruits or cereals other than wheat [22], in sprouted wheat drinks [23], in sourdough bread made with a coconut water kefir starter [24], and in sorghum and cowpea cookies [25]; some trials have even been carried out incorporating the time to the Time Intensity analysis [26], the Flash Profile in porridge [15], and Free Sorting, which were applied in the evaluation of the impact of dry sourdough as an ingredient on the smell of the bread [27], or the sensory profile of corn tortillas [28], but there is still limited information on the application of sensory descriptive tests with consumers of panettone, with only some existing such as the application of CATA in panettone made with preferments, sourdough and commercial yeasts [29] or CATA in panettones processed with preferments [30]. This study aimed to evaluate the sensory attributes of four commercial and two traditional panettones most consumed in the Peruvian market through RATA (Rate-All-That-Apply) and sorting task tests, complemented with physicochemical, textural and colorimetric tests.…”