The important role of sensory evaluation in the development of novel multifunctional ingredients

Sych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck

Publication type:	Conference poster
Type of review:	Peer review (abstract)
Title:	The important role of sensory evaluation in the development of novel multifunctional ingredients
Authors:	Sych, Janice Marie Popp, Stephan Bongartz, Annette Mathias, Mathias Grattepanche, Franck
Conference details:	5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012
Issue Date:	9-Sep-2012
Language:	English
Subject (DDC):	664: Food technology
Abstract:	Sensory evaluation has a central role in the development of novel multifunctional ingredients (MFI) in a project funded by the Swiss government (CTI project number 10276.1 PFLS-LS; 2009-2012) involving ZHAW, the Laboratory of Food Biotechnology, ETHZ (Institute of Food, Nutrition and Health) and three Swiss Industry partners: Bakels AG, Coop, and Bioforce AG. The MF ingredients are naturally produced by fermentation technology2 using food-safe microorganisms (i.e. Lactobacillus, Propionic bacteria). MFI contain the vitamins folate and B12; organic acids, such as propionic and acetic acids; and also other functional substances . Clearly MFI have high potential for adding value and benefits to bakery applications and offering new sources of nutritional supplements. In the project, consensus profiling (DIN 10967-2) is being used to identify and characterize different flavours and aroma components in MFI-enriched breads compared with controls (without MFI). This allows to identify both desired and undesired attributes in MFI-breads, therefore allowing rapid adjustments to the fermentation technology and baking trials at pilot scale. Triangle tests are used to test for small differences between MFI-breads and controls. Hedonic tests by consumer panellists are planned for the final ingredients. The present study focused on an off-flavour detected in MFI-enriched breads which resembles that of propionic acid. With the aim of masking or attenuating the off-flavour, five different bread formulations, i.e. whole-wheat-, walnut-, light sour-dough rye-, chia bread and white-bread, were enriched with MFI (2 g/kg dough) and studied for sensory attributes, compared with control bread. The off-flavour was best attenuated by formulations with whole-wheat and chia seeds, as evaluated by consensus profiling. Results were confirmed by a triangle test, showing no significant differences between both MFI-whole-wheat bread and MFI-chia bread (both at 0.2% MFI) compared with their respective control breads. The study shows how sensory is being used to guide the development of MFI ingredients, bringing them closer to commercialization.
URI:	https://digitalcollection.zhaw.ch/handle/11475/4195
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project:	Multifunctional bakery bioingredients
Appears in collections:	Publikationen Life Sciences und Facility Management

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Sych, J. M., Popp, S., Bongartz, A., Mathias, M., & Grattepanche, F. (2012, September 9). The important role of sensory evaluation in the development of novel multifunctional ingredients. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.

Sych, J.M. et al. (2012) ‘The important role of sensory evaluation in the development of novel multifunctional ingredients’, in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.

J. M. Sych, S. Popp, A. Bongartz, M. Mathias, and F. Grattepanche, “The important role of sensory evaluation in the development of novel multifunctional ingredients,” in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012, Sep. 2012.

SYCH, Janice Marie, Stephan POPP, Annette BONGARTZ, Mathias MATHIAS und Franck GRATTEPANCHE, 2012. The important role of sensory evaluation in the development of novel multifunctional ingredients. In: 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. Conference poster. 9 September 2012

Sych, Janice Marie, Stephan Popp, Annette Bongartz, Mathias Mathias, and Franck Grattepanche. 2012. “The Important Role of Sensory Evaluation in the Development of Novel Multifunctional Ingredients.” Conference poster. In 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.

Sych, Janice Marie, et al. “The Important Role of Sensory Evaluation in the Development of Novel Multifunctional Ingredients.” 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012, 2012.