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dc.contributor.authorSych, Janice Marie-
dc.contributor.authorPopp, Stephan-
dc.contributor.authorBongartz, Annette-
dc.contributor.authorMathias, Mathias-
dc.contributor.authorGrattepanche, Franck-
dc.date.accessioned2018-03-22T15:59:33Z-
dc.date.available2018-03-22T15:59:33Z-
dc.date.issued2012-09-09-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/4195-
dc.description.abstractSensory 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.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleThe important role of sensory evaluation in the development of novel multifunctional ingredientsde_CH
dc.typeKonferenz: Posterde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.details5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.webfeedSensorikde_CH
zhaw.webfeedErnährungde_CH
zhaw.funding.zhawMultifunctional bakery bioingredientsde_CH
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.


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