Title : Formulation and characterization of a beetroot (Beta vulgaris) waste-feed sourdough bread
Abstract:
Sourdough is produced by fermentation between two main ingredients: water and flour. Fermentation occurs thanks to the interaction between yeast and bacteria. Beetroot peel is an agroindustrial waste containing high nutritional value due to its fiber, antioxidant, and phenolic content. This research aimed to create a sourdough fed with different concentrations of beetroot peel and to evaluate the sensory and quality characteristics of the finished bread. In this research, sourdough was fed with different concentrations of beetroot peel (5, 20 y 45 %p/p), and two concentrations of beetroot peel were to the bread formulation (0 and 45 %p/p), resulting in eight formulations, including control. A five-point Hedonic scale evaluation was conducted with 25 regular sourdough consumers, and an image analysis was made using Image J software. Data were analyzed with ANOVA and Tukey’s test with 5% of significance. Significative differences were observed between formulations, including a high occupied area by alveoli in formulations with higher beetroot peel content. In the same way, a high-rated evaluation for sensory characteristics was observed for 45% of beetroot peel-fed sourdough bread. Beetroot peel has proven to have a good application in sourdough bread making.
Audience Take Away:
- How to use vegetable waste to make good quality bread
- That vegetable waste is a good ingredient to feed sourdough
- Vegetable waste helps to improve sourdough bread’s nutritional characteristics
- This research will help the audience to process vegetable waste and use it in sourdough bread-making
- Yes, this research could be useful in comparing ingredients used in fermentation.
- Yes, this could reduce cost and environmental load as sourdough bread is prepared.
