Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and fla...

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Bibliographic Details
Published in:	Food science & technology Vol. 101; pp. 145 - 151
Main Authors:	Aparecida Pereira, Ana Paula, Pedrosa Silva Clerici, Maria Teresa, Schmiele, Marcio, Gioia Júnior, Luis Carlos, Nojima, Marina Akemi, Steel, Caroline Joy, Chang, Yoon Kil, Pastore, Glaucia Maria, Nabeshima, Elizabeth Harumi
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-03-2019
Subjects:	Aroma Ipomoea batatas Long fermentation Ethyl octanoate (PubChem CID 7799) Long fermentation 2,4-Decadienal (trans, trans) (PubChem CID 24901481) Dimethyl-decane (PubChem CID 28459) and 2-Chloro-octane (PubChem CID 12347) Tetradecane (PubChem CID 12389) Acetic acid (PubChem CID 176) Nonanal (PubChem CID 31289) Decanal (PubChem CID 8175) 2-Octenal (PubChem CID 5283324) Butylated hydroxytoluene (PubChem CID 31404) Aroma Ipomoea batatas Ethyl hexadecanoate (PubChem CID 12366) Dimethyl-decane (PubChem CID 2-Octenal-2-butyl (PubChem CID 5352696)
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Summary:	The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2-chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings. [Display omitted] •Control and SPF panettones had technological properties.•SPF increase moisture and yellow color of panettones.•New aromatic compounds are formed on panettones with SPF.
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2018.10.091