SciELO - Scientific Electronic Library Online

vol.40 issue1Mekuido: on line intervention for chilean school children to support prevention of overweightPollinic characteristics and chemical composition of bee pollen collected in Cayalti (Lambayeque - Peru) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista chilena de nutrición

On-line version ISSN 0717-7518


GOMES NATAL, Dorina Isabel et al. Physical and sensorial properties of potato breads fortified with whole soybean flour. Rev. chil. nutr. [online]. 2013, vol.40, n.1, pp.62-70. ISSN 0717-7518.

The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased with the addition ofwhole soybean flour. The contents ofprotein, dietary fiber and minerals calcium, zinc, magnesium, copper and phosphorus increased with elevated concentration of soybean flour, while the lipid profile was unchanged. Preference mapping indicated greater acceptance of the control and 30% whole soybean flour formulations. These results were correlated to texture and showed that the greater firmness negatively affected its acceptance. It was concluded that the formulation with 30% was the best option offering good acceptance and high content of nutrients, which makes the flour substitution a viable alternative for the preparation of fortified baking products with equal sensory and physicochemical quality.

Keywords : functional ingredients; chemical composition; sensory acceptance; Internal Preference Mapping; physicochemical properties.

        · abstract in Portuguese     · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License