Dataset Information

Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.

ABSTRACT: The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread 'broa', comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of 'broa' was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in 'broa', with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the 'broa' bread sensory profile.

SUBMITTER: Cunha LM

PROVIDER: S-EPMC6678530 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature

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Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.

Cunha Luís M LM Fonseca Susana C SC Lima Rui C RC Loureiro José J Pinto Alexandra S AS Vaz Patto M Carlota MC Brites Carla C

Foods (Basel, Switzerland) 20190629 7

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread '<i>broa</i>', comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of '<i>broa</i>' was studied. A panel of 60 naïve tasters evalua ...[more]

PMID: 31261960

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Project description:The crop legumes such as chickpea, common bean, cowpea, peanut, pigeonpea, soybean, etc. are important sources of nutrition and contribute to a significant amount of biological nitrogen fixation (>20 million tons of fixed nitrogen) in agriculture. However, the production of legumes is constrained due to abiotic and biotic stresses. It is therefore imperative to understand the molecular mechanisms of plant response to different stresses and identify key candidate genes regulating tolerance which can be deployed in breeding programs. The information obtained from transcriptomics has facilitated the identification of candidate genes for the given trait of interest and utilizing them in crop breeding programs to improve stress tolerance. However, the mechanisms of stress tolerance are complex due to the influence of multi-genes and post-transcriptional regulations. Furthermore, stress conditions greatly affect gene expression which in turn causes modifications in the composition of plant proteomes and metabolomes. Therefore, functional genomics involving various proteomics and metabolomics approaches have been obligatory for understanding plant stress tolerance. These approaches have also been found useful to unravel different pathways related to plant and seed development as well as symbiosis. Proteome and metabolome profiling using high-throughput based systems have been extensively applied in the model legume species, Medicago truncatula and Lotus japonicus, as well as in the model crop legume, soybean, to examine stress signaling pathways, cellular and developmental processes and nodule symbiosis. Moreover, the availability of protein reference maps as well as proteomics and metabolomics databases greatly support research and understanding of various biological processes in legumes. Protein-protein interaction techniques, particularly the yeast two-hybrid system have been advantageous for studying symbiosis and stress signaling in legumes. In this review, several studies on proteomics and metabolomics in model and crop legumes have been discussed. Additionally, applications of advanced proteomics and metabolomics approaches have also been included in this review for future applications in legume research. The integration of these "omics" approaches will greatly support the identification of accurate biomarkers in legume smart breeding programs.

Dataset Information

Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.

Publications

Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.

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