Development, Characterization, and Sensory Acceptability of Typical Brazilian Cheese Bread Premixes Formulated with the Addition of Yacon Potato Flour.

Rodrigo P Calderan, Vanessa C Zanetti, Mirian C Feiten, Cristiane Fagundes, Eduardo Huber, Samantha L Gonzalez

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Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Rodrigo P CalderanDepartment of Food, Catarinense Federal Institute, Concórdia, SC, Brazil.

Vanessa C ZanettiDepartment of Food Engineering, State University of Campinas, Campinas, SP, Brazil.

Mirian C FeitenDepartment of Technology, State University of Maringá, Umuarama, PR, Brazil. mirianfeiten.mf@gmail.com.

Cristiane FagundesDepartment of Food, Catarinense Federal Institute, Concórdia, SC, Brazil.

Eduardo HuberDepartment of Food, Catarinense Federal Institute, Concórdia, SC, Brazil.

Samantha L GonzalezDepartment of Food, Catarinense Federal Institute, Concórdia, SC, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yacon potato (Smallanthus sonchifolius) is an Andean wild tuberous root, rich in inulin and fructooligosaccharides, which has not yet become a major cultivar. The increasing demand for safe and convenient products that benefit health, such as functional foods with prebiotic effects, favors the addition of yacon potatoes as flour in processed foods. Thus, this study aimed (i) to develop and characterize two formulations of typical Brazilian cheese bread premixes (CBPs) made of cassava starch added with yacon potato flour (YPF) in different proportions (F1: 2%, and F2: 4%), and (ii) to carry out physical, physicochemical, and sensory analyses on the cheese bread rolls (CBR) developed from CBP and compare to the control formulation (C). Physicochemical analyses were carried out on the YPF, CBP, and CBR, while physical analyses and sensory evaluation were conducted only on CBR. Low moisture (~ 10%) and a

Indexed as

BreadCheeseFlourBrazilConsumer BehaviorFood HandlingHumansManihotStarchTasteStarchFunctional foodsManihot esculentaPão de queijoPre-mixturesSmallanthus sonchifolius

Identifiers

PMID40126792

DOI10.1007/s11130-025-01339-2

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.