Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

• Published in: Food research international 2019-02, Vol.116, p.973-984
• Main Authors: Facco Stefanello, Raquel, Nabeshima, Elizabeth Harumi, de Oliveira Garcia, Aline, Heck, Rosane Teresinha, Valle Garcia, Marcelo, Martins Fries, Leadir Lucy, Venturini Copetti, Marina
• Format: Article
• Language: English
• Subjects: Acceptance test; Acid lactic bacteria; Adolescent; Adult; Bread - microbiology; Consumer Behavior; Female; Fermentation; Food Microbiology; Food Storage; Humans; Hydrogen-Ion Concentration; Lactobacillus fermentum - metabolism; Male; Middle Aged; Odorants - analysis; Olfactory Perception; Panettone stability; Pichia - metabolism; Preservative free; Sensory analyses; Smell; Sourdough; Taste; Taste Perception; Time Factors; Young Adult
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.09.035

This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative. [Display omitted] •Sourdough panettones remained microbiologically stable for 126 days•Panettones obtained with commercial yeast sponge lasted only 56 days•Sourdough panettones suffered the smallest variations of firmnes