Logo do repositório
 
Publicação

The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread

2023Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorErtosun, Seymanur
dc.contributor.authorFalcão, Soraia
dc.contributor.authorAylanc, Volkan
dc.contributor.authorTomás, Andreia
dc.contributor.authorRusso-Almeida, Paulo
dc.contributor.authorRodrigues, Paula
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2024-02-27T10:55:11Z
dc.date.available2024-02-27T10:55:11Z
dc.date.issued2023
dc.description.abstractConsumers are making their lifestyle healthier by changing diet, so food producers are exploring the enrichment of daily products using natural additives with nutraceutical properties. The addition of bee products is a good example, enabling a positive input in nutrients at the same time that the phytochemical substances present on it, may add complementary bioactive functions. This study centred on formulating recipes for traditional bread, incorporating bee products such as bee pollen and bee bread. The fortified breads revealed a coherent increase on protein and lipid content, while the fibre value depends on the type of bee product added. The enrichment seems also to induce changes in the physical properties, with the fortified breads becoming yellow-brownish colour and firming, due to the increase in the protein content, at the same time that some reduction in elasticity is observed. The sensorial perception, tested to assess the market product acceptability, gave encouraging outcomes with high scores for bee bread enrichment. It is relevant to highlight that the recipes used can be classified as “low salt content” bread, with salt values below 130 mg/100 g.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). Thanks to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project PDR2020-1.0.1-FEADER-031734: “DivInA-Diversification and Innovation on Beekeeping Production” and project GreenHealth, Norte-01-0145-FEDER-000042. Thanks to national funding by FCTFoundation for Science and Technology, through the institutional scientific employment program-contract with Soraia I. Falcão. Thanks to Joana Serra from Nopabril LDA, from Bragança, Portugal, for the support in the bread making process.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationErtosun, Seymanur; Falcão, Soraia; Aylanc, Volkan; Tomás, Andreia; Russo-Almeida, Paulo; Rodrigues, Paula; Vilas-Boas, Miguel (2023). The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread. Journal of Food Measurement and Characterization. ISSN 2193-4126. 18:1, p. 451-463pt_PT
dc.identifier.doi10.1007/s11694-023-02172-4pt_PT
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10198/29590
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Naturept_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee pollenpt_PT
dc.subjectBee breadpt_PT
dc.subjectBread propertiespt_PT
dc.subjectMineral contentpt_PT
dc.subjectConsumers acceptancept_PT
dc.titleThe impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of breadpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage463pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage451pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume18pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameErtosun
person.familyNameFalcão
person.familyNameAylanc
person.familyNameTomás
person.familyNameRodrigues
person.familyNameVilas-Boas
person.givenNameSeymanur
person.givenNameSoraia
person.givenNameVolkan
person.givenNameAndreia
person.givenNamePaula
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-id1A15-6D5C-D55E
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-id1C1B-8981-E49E
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0002-9146-4040
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6602648497
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication12f2b6b8-d96c-4b77-9d42-4b3938c9f4b7
relation.isAuthorOfPublication5746ab3e-8ffe-4e26-9a41-8392cf031f28
relation.isAuthorOfPublication879e727d-327b-480c-9e44-5cd58c6a987f
relation.isAuthorOfPublication9cb298ef-31c6-4761-8842-b842e46dca0f
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublicationf58280c8-298b-4e4c-9f7c-4517300d3382
relation.isAuthorOfPublication.latestForDiscovery5746ab3e-8ffe-4e26-9a41-8392cf031f28
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
The-impact-of-bee-product-incorporation.pdf
Tamanho:
1.87 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus