Titulo:
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE
.
Sumario:
The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. The methodology included determining volume and specific volume, analyzing the internal characteristics of bread and internal bread color in accordance with IRAM Norm 15858-1. A sensory analysis was performed using a triangular test consisting of 38 untrained judges. The significant differences between results were analyzed by Bengtsson’s tables with a significance level of 95%. The main results included that the volume of the bread obtained with different formulations ranged between 476cm3 and 784 cm... Ver más
Guardado en:
1794-1237
2463-0950
12
2016-02-25
87
100
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
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metarevistapublica_eia_revistaeia_englishversion_8_article_910 |
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ojs |
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PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. The methodology included determining volume and specific volume, analyzing the internal characteristics of bread and internal bread color in accordance with IRAM Norm 15858-1. A sensory analysis was performed using a triangular test consisting of 38 untrained judges. The significant differences between results were analyzed by Bengtsson’s tables with a significance level of 95%. The main results included that the volume of the bread obtained with different formulations ranged between 476cm3 and 784 cm3, and the specific volume obtained for the formulation of bread composed of laccase-xylanase-lipase was 5.23 cm3/g. As for the sensory analysis, there were no significant differences reported regarding the acceptability of bread made in this study versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccase, xylanase, and lipase) yielded a baked good product with specific characteristics. Vega Castro, Óscar Alfonso De Marco, Rubén Di Risio, Cecilia bread laccase xylanase lipase physical properties sensory analysis. 12 24 Artículo de revista Journal article 2016-02-25 00:00:00 2016-02-25 00:00:00 2016-02-25 application/pdf Revista EIA / English version Revista EIA / English version 1794-1237 2463-0950 https://revistas.eia.edu.co/index.php/Reveiaenglish/article/view/910 https://revistas.eia.edu.co/index.php/Reveiaenglish/article/view/910 spa https://creativecommons.org/licenses/by-nc-sa/4.0/ 87 100 https://revistas.eia.edu.co/index.php/Reveiaenglish/article/download/910/823 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 http://purl.org/redcol/resource_type/ARTREF info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
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UNIVERSIDAD EIA |
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https://nuevo.metarevistas.org/UNIVERSIDADEIA/logo.png |
| country_str |
Colombia |
| collection |
Revista EIA / English version |
| title |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE |
| spellingShingle |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE Vega Castro, Óscar Alfonso De Marco, Rubén Di Risio, Cecilia bread laccase xylanase lipase physical properties sensory analysis. |
| title_short |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE |
| title_full |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE |
| title_fullStr |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE |
| title_full_unstemmed |
PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE |
| title_sort |
physical and sensory properties of fresh bread with addition of the enzymes laccase, xylanase, and lipase |
| description |
The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. The methodology included determining volume and specific volume, analyzing the internal characteristics of bread and internal bread color in accordance with IRAM Norm 15858-1. A sensory analysis was performed using a triangular test consisting of 38 untrained judges. The significant differences between results were analyzed by Bengtsson’s tables with a significance level of 95%. The main results included that the volume of the bread obtained with different formulations ranged between 476cm3 and 784 cm3, and the specific volume obtained for the formulation of bread composed of laccase-xylanase-lipase was 5.23 cm3/g. As for the sensory analysis, there were no significant differences reported regarding the acceptability of bread made in this study versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccase, xylanase, and lipase) yielded a baked good product with specific characteristics.
|
| author |
Vega Castro, Óscar Alfonso De Marco, Rubén Di Risio, Cecilia |
| author_facet |
Vega Castro, Óscar Alfonso De Marco, Rubén Di Risio, Cecilia |
| topicspa_str_mv |
bread laccase xylanase lipase physical properties sensory analysis. |
| topic |
bread laccase xylanase lipase physical properties sensory analysis. |
| topic_facet |
bread laccase xylanase lipase physical properties sensory analysis. |
| citationvolume |
12 |
| citationissue |
24 |
| publisher |
Revista EIA / English version |
| ispartofjournal |
Revista EIA / English version |
| source |
https://revistas.eia.edu.co/index.php/Reveiaenglish/article/view/910 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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info:eu-repo/semantics/article |
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http://purl.org/coar/resource_type/c_6501 |
| type_version |
info:eu-repo/semantics/publishedVersion |
| type_coarversion |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| type_content |
Text |
| publishDate |
2016-02-25 |
| date_accessioned |
2016-02-25 00:00:00 |
| date_available |
2016-02-25 00:00:00 |
| url |
https://revistas.eia.edu.co/index.php/Reveiaenglish/article/view/910 |
| url_doi |
https://revistas.eia.edu.co/index.php/Reveiaenglish/article/view/910 |
| issn |
1794-1237 |
| eissn |
2463-0950 |
| citationstartpage |
87 |
| citationendpage |
100 |
| url2_str_mv |
https://revistas.eia.edu.co/index.php/Reveiaenglish/article/download/910/823 |
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1811200277897805824 |