Sensory and microbiological characteristics of bakery products made with oatmeal, chia, beans and turmeric
Abstract
Researchers are nowadays focused on development of novel foods with health benefits. For this reason, the purpose of this research was to determine the sensory and microbiological characteristics of bakery products formulated with oats (Avena sativa L.), chia (Salvia hispanica L.), beans (Phaseolus vulgaris L.), and turmeric (Curcuma longa). The products were analyzed to determine in triplicate the content of protein, fat, carbohydrates, fiber, moisture, and ash. The sensory evaluation of the product was carried out through a liking test using a 9-point hedonic scale and a panel of untrained consumers. Additionally, its microbiological quality was determined. The results showed significant differences (p>0.05) in the protein, moisture, fat, and fiber content between the formulated products and their controls. The sensory test showed a favorable level of liking for flavor (8.88 and 8.08), color (8.06 and 8.62), and texture (8.2). 98% of consumers accepted the product. The initial count of total viable
cells was 2.01 ± 0.04 log cfu/g on day 0, with no fungi and yeasts, coliforms, and E. coli. These values increased during storage, reaching on the fifth day, values of 5.10 ± 0.02 log cfu/g for aerobics and 3.40 ± 0.02 log cfu/g for fungi and yeasts. This helped establish the shelf life of the product, which can be estimated at 4 days since no type of preservative was used. In conclusion, due to its acceptability, nutritional value, and microbiological quality, it could be used as an alternative to address nutritional and health problems affecting the population
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