A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis

Luz Karime Jaimes Tarazona, Cecilia María Atencia Berbesi, Yesenia Campo Vera, Julio C. Contreras-Velásquez, Valmore Bermúdez, Edward Rojas, Judith Faria, Moisés Martínez, Carlos Rodríguez- Monroy, Reynaldo Villareal-González, Juan Pablo Pestana-Nobles, Nadia Reyna


Rye flour bread is a relatively new development. This productis a functional food rich in flavonoids, mucilage, pentosans,vitamins and minerals. Additionally, rye-based productshave previously shown to improve acute postprandial appetiteratings, appear to lower glucose and insulin responseand decrease voluntary food intake at a subsequent meal.Compared to whole white bread, it prevents inflammation ofboth, gastrointestinal and respiratory mucosa, being an excellentnutritional option feasible to be included in our dailydiet. The aim of this research was to develop a functionalbread from rye flour and stevia with three formulations: 50,60 and 80% of rye flour. The microbiological, physicochemicaland sensory assessments were made, evidencing that50/50 formula was the best accepted by the evaluators. Accordingto NTC 1363 norm the product was classified as asoft bread with fiber, since fiber was (35.8%) and the moistureobtained was (35.65%). In microbiological analysis, theresults showed that it is a suitable product for human consumptionand taste, texture and presentation analysis, thisproduct was well-rated by the consumers, concluding that, issuitable to be merchandise as an alternative to wheat breadin daily human standard meals.


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