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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

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dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-05-05T03:32:32Z
dc.date.available 2021-05-05T03:32:32Z
dc.date.issued 2020-07 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165960
dc.description.abstract [EN] A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the eects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant dierences concerning the control bread, while crumb colour was aected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with ¿tradition¿, and pea bread was associated with "fruit and vegetable". es_ES
dc.description.sponsorship This research received funding by Centre for Development Cooperation, Universitat Politecnica de Valencia throughout the ADSIDEO 2018-2020 projects. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Alternative proteins es_ES
dc.subject Insect powder es_ES
dc.subject Pea protein es_ES
dc.subject Bread es_ES
dc.subject Alveographic properties es_ES
dc.subject Physicochemical properties es_ES
dc.subject Sensory analysis es_ES
dc.subject Word association es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods9070933 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2020). Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods. 9(7):1-22. https://doi.org/10.3390/foods9070933 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods9070933 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 22 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 7 es_ES
dc.identifier.pmid 32679638 es_ES
dc.identifier.pmcid PMC7404644 es_ES
dc.relation.pasarela S\420885 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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