{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T04:34:42Z","timestamp":1773808482049,"version":"3.50.1"},"reference-count":36,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2019,6,29]],"date-time":"2019-06-29T00:00:00Z","timestamp":1561766400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Seventh Framework Programme","award":["613551"],"award-info":[{"award-number":["613551"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread \u2018broa\u2019, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of \u2018broa\u2019 was studied. A panel of 60 na\u00efve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in \u2018broa\u2019, with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the \u2018broa\u2019 bread sensory profile.<\/jats:p>","DOI":"10.3390\/foods8070235","type":"journal-article","created":{"date-parts":[[2019,7,1]],"date-time":"2019-07-01T03:23:59Z","timestamp":1561951439000},"page":"235","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":false,"given":"Lu\u00eds M.","family":"Cunha","sequence":"first","affiliation":[{"name":"GreenUPorto &amp; LAQV\/REQUIMTE, DGAOT, Faculdade de Ci\u00eancias da Universidade do Porto, Campus de Vair\u00e3o, Rua da Agr\u00e1ria 747, 4485-646 Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4793-5965","authenticated-orcid":false,"given":"Susana C.","family":"Fonseca","sequence":"additional","affiliation":[{"name":"GreenUPorto &amp; LAQV\/REQUIMTE, DGAOT, Faculdade de Ci\u00eancias da Universidade do Porto, Campus de Vair\u00e3o, Rua da Agr\u00e1ria 747, 4485-646 Vila do Conde, Portugal"}]},{"given":"Rui C.","family":"Lima","sequence":"additional","affiliation":[{"name":"Sense Test, Lda., R. Zeferino Costa 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"given":"Jos\u00e9","family":"Loureiro","sequence":"additional","affiliation":[{"name":"Patrimvs Ind\u00fastria, SA, Zona Industrial da Abrunheira, 33\/34 Apt 184, Vila Ch\u00e3, 6270-187 Guarda, Portugal"}]},{"given":"Alexandra S.","family":"Pinto","sequence":"additional","affiliation":[{"name":"INIAV-Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"}]},{"given":"M. Carlota","family":"Vaz Patto","sequence":"additional","affiliation":[{"name":"ITQB NOVA-Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Av Rep\u00fablica, Apartado 127, 2781-901 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1949-172X","authenticated-orcid":false,"given":"Carla","family":"Brites","sequence":"additional","affiliation":[{"name":"INIAV-Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,6,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1007\/s00217-014-2362-1","article-title":"Recent advances in the production of partially substituted wheat and wheatless bread","volume":"240","author":"Ohimain","year":"2015","journal-title":"Eur. Food Res. 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