|Title:||The important role of sensory evaluation in the development of novel multifunctional ingredients|
|Authors :||Sych, Janice Marie|
|Conference details:||5th European Conference on Sensory and Consumer Research, Bern, Switzerland, September 9–12, 2012|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|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.|
|Departement:||Life Sciences und Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Conference Poster|
|Published as part of the ZHAW project :||Multifunctional bakery bioingredients|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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