Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

Abstract

The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/ 100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2- chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.