This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a "source of protein," had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability

Moretton, M.; Cattaneo, C.; Pellegrini, N.; Pagliarini, E.; Anese, M. (2025-11-03). Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 76 (8): 888-898. doi: 10.1080/09637486.2025.2579728 handle: https://hdl.handle.net/10449/93237

Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals

Moretton, M.
Primo
;
2025-11-03

Abstract

This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a "source of protein," had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability
Bakery products
Acceptability
Older consumers
Sensory-hedonic methods
Settore AGRI-07/A - Scienze e tecnologie alimentari
3-nov-2025
Moretton, M.; Cattaneo, C.; Pellegrini, N.; Pagliarini, E.; Anese, M. (2025-11-03). Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 76 (8): 888-898. doi: 10.1080/09637486.2025.2579728 handle: https://hdl.handle.net/10449/93237
File in questo prodotto:
File Dimensione Formato  
2025 IJFSN Moretton.pdf

solo utenti autorizzati

Tipologia: Versione editoriale (Publisher’s layout)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 3.3 MB
Formato Adobe PDF
3.3 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/93237
Citazioni
  • ???jsp.display-item.citation.pmc??? 1
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact