Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone.

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.

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.

This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative.

Substituição parcial de farinha de trigo por farinha de amaranto (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W. ) e maca (Lepidium meyenii W. ) na elaboração de panetone / Partial substitution of wheat flour by amaranth (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W.) and maca (Lepidium meyenii W.) flours in the preparation of panettone

O aumento da demanda por alimentos saudáveis está estimulando inovações e o desenvolvimento de novos produtos na indústria de alimentos. O amaranto (Amaranthus cruenthus L.) e a quinoa (Chenopodium quinoa W.) são pseudocereais que apresentam proteínas de elevado valor biológico e ácidos graxos insaturados além de outros compostos que atuam como antioxidantes. A maca (Lepidium meyenii W.), uma raiz anual ou bienal, é usada como ingrediente alimentar devido ao seu valor nutricional e conteúdo de fitoquímicos. Neste trabalho, objetivou-se avaliar o efeito da adição das farinhas destas cullturas em diferentes níveis sobre as propriedades físico-químicas, reológicas e sensoriais de panetone. Farinhas mistas de trigo e amaranto, quinoa ou maca nas porcentagens de 10 %, 20 %, 30 % e 40 % de adição, foram avaliadas durante as diferentes etapas de produção: misturas de farinhas, massa fermentada, massa assada e produto acabado. A adição favoreceu o escurecimento gradual das farinhas e variação no tamanho médio das partículas. Nas massas, foi observada a diminuição gradativa dos valores de estabilidade ao amassamento e tempo de desenvolvimento com diminuição da extensibilidade e aumento da resistência das massas. Nas massas fermentadas, a adição de 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, não incrementou significativamente (p > 0,05) a firmeza da massa. No entanto, as formulações contendo farinha de maca mostraram aumento significativo (p < 0,05) no ponto de quebra, firmeza, consistência, coesividade e viscosidade da massa. O aumento da resistência com diminuição gradativa da extensibilidade das massas também foi observado. Nas massas assadas, houve diminuição da área total de células com aumento no número de células de gás de menor tamanho em amostras com adição de farinha de maca e amaranto. As formulações com 10 % de farinha de maca, 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, apresentaram os melhores resultados, com valores de volume, altura, cor e firmeza próximos à formulação controle. A análise sensorial mostrou que o produto elaborado com adição de 30 % de farinha de amaranto apresentou a melhor aceitabilidade e intenção de compra. Dentro das condições experimentais, o panetone contendo 30 % de farinha de amaranto foi o mais promissor pela boa aceitabilidade do consumidor, podendo contribuir para incrementar a qualidade do produto. O panetone com 10 % de adição de farinha de maca também apresentou valores interessantes com pouca diferença se comparado com aquele enriquecido com farinha de amaranto. Na amostra contendo farinha de quinoa, a substituição com menos de 20 % de adição melhoraria a aceitabilidade do panetone enriquecido

The increased demand for healthy foods is stimulating innovation and new product development in the food industry. Amaranth (Amaranthus cruenthus L.) and quinoa (Chenopodium quinoa W.) are pseudocereals which have proteins with high biological value and unsaturated fatty acids, as well as other compounds which act as antioxidants. Maca (Lepidium meyenii W.), an annual or biennial root, is used as a food ingredient for human consumption due to its nutritional value and phytochemical content. The objective of this study was to evaluate the effect of amaranth, quinoa and maca flour addition at different levels on the physical-chemical, rheological and sensory properties of panettone. Composite flours of wheat and amaranth, quinoa or maca flours in percentages of 10 %, 20 %, 30 % and 40 % addition were evaluated during the different stages of production: flour blends, fermented dough, baked dough and finished product. The addition promoted a gradual flour darkening and tendency to yellow and red colors. In the dough, the gradual decrease in stability values to kneading and development time with decreased extensibility and increased dough resistance, were observed. In fermented doughs, the addition of 10 % - 20 % amaranth or quinoa flour and 30 % amaranth flour, did not increased significantly (p > 0.05) the dough firmness. However, formulations containing maca flour showed a significant increase (p < 0.05) of break point, firmness, consistency, cohesiveness and viscosity of the dough. Furthermore, it was also observed an increase in dough resistance with a gradual decrease in extensibility. In baked samples, there was a decrease of the total cell area with increased number of smaller gas cells in samples with maca and amaranth flour addition. Better results were observed in formulations with 10% maca flour, 10 - 20 % amaranth or quinoa flour and 30 % amaranth flour with values of volume, height, color and firmness close to the control. Sensorial analysis showed that sample containing 30 % addition of amaranth flour showed the better acceptability and purchase intention by consumers. Within these experimental conditions, panettone containing 30 % amaranth flour was the most promising for the good acceptability of the consumer and may contribute to improve the quality of the product. Sample with 10 % maca flour addition also showed interesting values with few differences when compared to that enriched with amaranth flour. In sample containing quinoa flour, wheat flour substitution with less than 20 % would improve the acceptability of the enriched panettone

Quality parameters of some Brazilian panettones

In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p<0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples.

No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p < 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.