INVESTIGADORES
SALVATORI daniela marisol
congresos y reuniones científicas
Título:
Adición de orujo de manzana a panes tipo brioche: análisis de calidad y percepción del consumidor
Autor/es:
MONTOLIO, P.; FRANCESCHINIS, L.,; SALVATORI, D; ROCHA PARRA, A.F.
Lugar:
Córdoba
Reunión:
Congreso; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2022); 2022
Institución organizadora:
Ministerio de Ciencia y Técnica de la Ciudad de Córdoba
Resumen:
The apple juice industry generates large quantities of apple pomace (OM), which is the product obtained after juice extraction (25%-30% of the total weight of the fresh apple), consisting mainly of pulp / peel (95%), seeds (2%-4%), and stem (1%), according to the juice extraction process. In the present work, apple pomace (OM) obtained from a juice industry (Jugos S.A., Villa Regina, Río Negro, Argentina) was used. The objective was to evaluate the effect on the quality and consumer perception of breads made with OM (dehydrated, milled and sieved). OM was used as an ingredient to make brioche-type breads, for which wheat flour was replaced with two percentages of OM: 10 and 20%, they were compared against a control without the addition of OM. The moisture of the crumb, specific volume, and color of the different breads were determined. After conditioning the OM (drying, grinding, sifting), a brown aromatic powder was obtained, with the following values of percentage composition: moisture, 10.42%; soluble reducing sugars, 45.67%, protein, 3.58%; and ashes, 1.65%. Sensory analysis with consumers (n=102) was performed using the free association technique. Three analysts performed the word count independently and the criteria were agreed upon to achieve a representative consensus categorization. The analysis of variance (ANOVA) was applied, and the Tuckey´s test was used to assess significant differences (confidence interval of 95%). The relative frequencies of the use of the categories were calculated and a word cloud was built with them. 62% of consumers were women, consumers were located in an age range of 17 to 65 years. Of a total of 26 categories, terms used positively such as sweet (16.02%), rich (10.22%), acid (5.52%), tasty (4.69%), and other terms negatively used, such as dry (3.04%), unpleasant texture (1.66%), indefinite flavor (1.66%), off-flavor (1.10%). As %OM increased, specific volume decreased 31,14%% for the 20% replacement level. When the OM substitution level increased, the crust and crumb of the bread had a more reddish-brown color (increased a* value). Crust luminosity decreased significantly as the level of replacement of wheat flour by OM was increased. Crumb moisture did not show significant differences between samples. According to the quality parameters evaluated, it was found that the bread with 10% OM, presented a good sensory aceptability, and also the smaller decrease in the specific volume of the bread (6,33%), on the other hand, a significant decrease in the specific volume was recorded with a higher level of OM (20%). The word cloud shows the sensory characterization of the breads made by consumers where a prevalence of positive hedonic terms is observed, which coincides with high acceptability.