Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties
The incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and senso...
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Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402167M.pdf |
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| author | Maravić Nikola Hadnađev Miroslav Dapčević-Hadnađev Tamara Pestorić Mladenka Tomić Jelena |
| author_facet | Maravić Nikola Hadnađev Miroslav Dapčević-Hadnađev Tamara Pestorić Mladenka Tomić Jelena |
| author_sort | Maravić Nikola |
| collection | DOAJ |
| description | The incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and sensory perspectives. Multiple analyses were conducted, including chemical composition, texture profile analysis, colour, specific volume and sensory properties of breads made with a blend of wheat and triticale flours (70:30). Part of the blend was substituted with either 20% faba bean flour or 7.2% faba bean protein isolate to ensure an equal proportion of faba bean protein in the final formulations. The results showed a significant increase in protein content for both FBF and FBPI breads, with the faba bean protein isolate also increasing the ash content. Texture profile analysis (TPA) indicated that the substitutions affected bread properties by increasing hardness, gumminess, and chewiness, particularly in bread with FBI. However, cohesiveness, springiness, and resilience decreased similarly in both cases. Additionally, the specific volume decreased with the addition of faba bean flour and protein, especially in FBI bread. From the colour aspect, analysis revealed a darker hue and a more pronounced reddish nuance in the bread crust in FBF and FBI breads. Sensory evaluation indicated a slightly lower overall likeability with faba bean addition, yet the breads remained acceptable to the panellists. Detailed sensory analysis supported the TPA findings and colour differentiation, showing higher values for hardness, crust compactness, and crumbliness. Texture and colour were rated lower compared to the control sample. Moreover, both FBF and FBI breads exhibited higher overall odour intensity. Specifically, bread with the protein isolate had less uniform pores and a more pronounced flour/cereal/bran odour. In contrast, bread with faba bean flour had more uniform pores but a noticeable bitterness. In conclusion, this study demonstrates that faba bean flour and protein isolate can be used as partial substitutes in wheat-triticale flour blends to produce bread with acceptable properties. This leaves room for future in-depth analysis and modifications to address the identified challenges. |
| format | Article |
| id | doaj-art-43ec6f05c5f64a6cb898e0f919b6c072 |
| institution | Kabale University |
| issn | 2217-5369 2217-5660 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj-art-43ec6f05c5f64a6cb898e0f919b6c0722025-01-08T15:23:19ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151216717410.5937/ffr0-532472217-53692402167MFaba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory propertiesMaravić Nikola0https://orcid.org/0000-0002-0643-3662Hadnađev Miroslav1https://orcid.org/0000-0002-0055-5642Dapčević-Hadnađev Tamara2https://orcid.org/0000-0001-6222-2889Pestorić Mladenka3https://orcid.org/0000-0003-4178-0798Tomić Jelena4https://orcid.org/0000-0002-8674-6932University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaThe incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and sensory perspectives. Multiple analyses were conducted, including chemical composition, texture profile analysis, colour, specific volume and sensory properties of breads made with a blend of wheat and triticale flours (70:30). Part of the blend was substituted with either 20% faba bean flour or 7.2% faba bean protein isolate to ensure an equal proportion of faba bean protein in the final formulations. The results showed a significant increase in protein content for both FBF and FBPI breads, with the faba bean protein isolate also increasing the ash content. Texture profile analysis (TPA) indicated that the substitutions affected bread properties by increasing hardness, gumminess, and chewiness, particularly in bread with FBI. However, cohesiveness, springiness, and resilience decreased similarly in both cases. Additionally, the specific volume decreased with the addition of faba bean flour and protein, especially in FBI bread. From the colour aspect, analysis revealed a darker hue and a more pronounced reddish nuance in the bread crust in FBF and FBI breads. Sensory evaluation indicated a slightly lower overall likeability with faba bean addition, yet the breads remained acceptable to the panellists. Detailed sensory analysis supported the TPA findings and colour differentiation, showing higher values for hardness, crust compactness, and crumbliness. Texture and colour were rated lower compared to the control sample. Moreover, both FBF and FBI breads exhibited higher overall odour intensity. Specifically, bread with the protein isolate had less uniform pores and a more pronounced flour/cereal/bran odour. In contrast, bread with faba bean flour had more uniform pores but a noticeable bitterness. In conclusion, this study demonstrates that faba bean flour and protein isolate can be used as partial substitutes in wheat-triticale flour blends to produce bread with acceptable properties. This leaves room for future in-depth analysis and modifications to address the identified challenges.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402167M.pdffaba beanprotein isolatewheattriticalebread |
| spellingShingle | Maravić Nikola Hadnađev Miroslav Dapčević-Hadnađev Tamara Pestorić Mladenka Tomić Jelena Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties Food and Feed Research faba bean protein isolate wheat triticale bread |
| title | Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties |
| title_full | Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties |
| title_fullStr | Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties |
| title_full_unstemmed | Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties |
| title_short | Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties |
| title_sort | faba bean flour and protein isolate as partial substitutes in wheat triticale bread technological and sensory properties |
| topic | faba bean protein isolate wheat triticale bread |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402167M.pdf |
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