Author(s): Morgado, Cátia ; Bernardo, Patrícia ; Henriques, Inês ; Jesus, Susana ; Rego, Andreia ; Delgado, Inês ; Coelho, Inês ; Castanheira, Isabel ; Félix, Nelson ; Fernandes, António ; Guerra, Manuela ; Brandão, Carlos
Date: 2019
Persistent ID: http://hdl.handle.net/10400.18/6488
Origin: Repositório Científico do Instituto Nacional de Saúde
Subject(s): Rocha Pear Peels; Acrylamide (AA); Bread Sensory Quality; Segurança Alimentar; Composição dos Alimentos
Pear peels are seen as potentially valuable for their low-cost beneficial components content such as polyphenols. These may reveal acrylamide (AA) mitigation effect and thus their application in a susceptible food matrix, such as bread, should be considered. Aiming to assess the AA reduction potential of Rocha pear peels in bread and the effects on its sensory quality, two types of bread highly consumed in Portugal - wheat (WB) and rye (RB) – were assayed with the extract of these by-products, in two forms aqueous [a] and dry [d]. Eight bread batches were produced (4 WB; 4 RB); each composed of one control sample and five replicates added with extract. The process included controlled fermentation, and cooking in a traditional oven (TO) and convection oven (CO). Hedonic evaluation was made to samples of each batch. Overall, slight differences were observed for WB and RB hedonic evaluation between the control sample and those with both extract forms. Lower scores were observed in both bread types baked in CO, with [d] comparing with the control; for bread with [a], oven influence varied; higher scores for WB in CO and for RB baked in TO, comparing with the control. Regarding AA reduction, the highest mitigation rate was accomplished by the [d] in WB cooked in a CO, 27.3%. However, for RB the best formulation was obtained with [d] in the TO, 19.2%. These results support the importance of selecting the best baking process according to the varieties of bread and AA reduction.
