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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
Author(s)
Jamanca Gonzales, Nicodemo Crescencio
Universidad Nacional de Barranca
Ocrospoma-Dueñas, Robert William
Universidad Nacional de Barranca
Quintana-Salazar, Norma B.
Universidad Nacional de Barranca
Siche, Raúl
National University of Trujillo
Date Issued
25 de agosto de 2022
Type
Article
Publisher
MDPI
Volume
11
Issue
17
Series/Report No.
Foods
Contained in
Foods
ISSN
2304-8158
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.