Sensory Appeal Research Articles

Impact of fruit powders incorporation on probiotic viability and sensory properties of yogurt

Purpose The primary objective of this study was to investigate the viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) when combined with four prebiotic-rich fruit powders – apple, papaya, mango, and red beetroot – in probiotic yogurt. Additionally, the study aims to assess customer acceptability of the yogurt fortified with these fruit powders through a sensory evaluation using a nine-point hedonic scale. Design/methodology/approach The yogurt samples, inoculated with the LGR-1 probiotic strain, underwent fermentation at 38 °C for 0, 2, 4 and 6 h. Following fermentation, the samples were stored in a refrigerator at 4 °C for 1, 15 and 30 days. Throughout the study, microbial counts and pH level measurements were performed to assess the viability of LGR-1. A sensory evaluation consisted of 89 participants. A nine-point hedonic scale, ranging from 1 (dislike extremely) to 9 (like extremely), along with a questionnaire were used to assess criteria such as appearance, flavor, texture and overall acceptability of the samples. Findings All treatments at all time points maintained a minimum viable microbial count of 107 CFU/mL (colony-forming units per mL), which indicated that the addition of fruit powders supported the growth and survival of LGR-1 in yogurt. Treatment 5, fortified with papaya powder, was the only group that exhibited a significant change of microbial count after 30 days of fermentation (p = 0.018). Although there were no statistically significant differences in pH values at the 0- and 2-h time points within each treatment, the pH remained relatively stable after day 15, with an average mean pH of 4.29. Treatment 2 fortified with mango powder obtained the highest overall acceptability score because of its smooth and firm texture as well as mild mango-sweet flavor. Originality/value This study explored the viability of probiotics and the sensory properties of yogurt fortified with various fruit powders, while also examining the potential prebiotic effects of fruit powders in enhancing overall sensory appeal. The findings suggested that papain may play a role in increasing probiotic viability in yogurt. Given the inconvenience and inaccessibility of fresh fruits and the generally inadequate prebiotic intake, this research addressed the gap in prebiotic consumption by offering novel ideas for health-enhancing dairy products.

Updated-Food Choice Questionnaire: Cultural Adaptation and Validation in a Spanish-Speaking Population from Mexico.

Determinants and motives related to food selection have evolved in a globalized and changing world. The traditional and useful Food Choice Questionnaire (FCQ), created in 1995, needs to be updated, adapted to new scenarios, and validated. This study aimed to: (1) assess face validity (FV) of the original 36-item FCQ, (2) generate an Updated-FCQ (U-FCQ) and assess its content validity (CV) (instrument suitability), and (3) evaluate its construct validity and reliability in a Spanish-speaking population from Mexico. FV involved a panel of nutrition professionals (NPs) rating the original items' clarity, relevance, specificity, and representativeness. A literature review process updated the FCQ by adding new items. CV with a second NP panel allowed calculating content validity ratio (CVR). Construct validation was performed via exploratory and confirmatory factor analysis (EFA-CFA). Internal consistency through Cronbach's alpha (CA) and test-retest reliability via intra-class correlation (ICC) were assessed. The FV (n = 8) resulted in the modification of 11 original items. The literature review added 36 new items (15 from previous adaptations and 21 original items). The CV (n = 13) identified nine items (non-acceptable CVR), prompting reformulation of seven and removal of two. The NPs' feedback added six new items. The EFA-CFA (n = 788) developed a 75-item U-FCQ with eight dimensions: sensory appeal, mood, health and nutritional content, price, food identity, environmental and wildlife awareness, convenience, and image management. CA ranged from 0.74-0.97 (good-excellent) and ICC from 0.51-0.78 (moderate-good). This study provides a useful instrument for the assessment of food choices and lays the groundwork for future cross-cultural comparisons, expanding its applicability in wider settings.

Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research

In recent years, there has been a significant increase in demand for gluten-free foods. This rise can be attributed to a growing number of individuals opting for gluten-free diets due to factors such as gluten sensitivity and celiac disease. Interest in teff has also increased markedly due to its high protein content, balanced amino acid composition, and rich nutrient contents including fiber, iron, and calcium, along with its gluten-free nature. Additionally, teff exhibits positive functional properties that contribute to improving texture, moisture retention, and shelf life in gluten-free products. Its mild flavor profile allows for versatile applications across a spectrum of culinary applications, enhancing the sensory appeal and taste of gluten-free offerings. This makes it a suitable alternative to wheat and other grains in food applications for individuals with celiac disease. Overall, integrating teff into gluten-free formulations presents an attractive opportunity to enhance the nutritional quality, sensory experience, and market competitiveness of gluten-free products, catering to the diverse needs and preferences of consumers seeking gluten-free alternatives for health, dietary, or lifestyle reasons. Further research and innovation in teff-based product development are crucial to fully unlock its potential and promote inclusive, sustainable growth in the gluten-free food sector. Therefore, these attributes underscore teff's promising role in the global food and beverage industries.

Changes in Customer Behavior Towards Video Advertising Post-Pandemic

Background: Video Advertising (VI) is a powerful media tool used by several companies as a marketing strategy. During COVID-19 pandemic, there was a wide adoption of digital media, particularly VI, to promote company products. However, some changes occurred post-pandemic, which influenced customer behavior. Objective: This research aimed to explore changes in customer behavior towards VI post-pandemic. The exploration focused on understanding changes in four major factors which included Sensory Appeal (SEN), Informativeness (INF), Entertainment (ENT), and Telepresence (PRE). Methods: Data were collected using snowball sampling method, resulting in 744 responses. After deleting outliers and non-shopping customer, there were 584 analyzable data. Covariance-Based Structural Equation Model (CB SEM) method facilitated by Lisrel Application was used for data analysis. Results: The result showed that significant changes have occurred in customer behavior to VI post-pandemic. Among the 13 tested hypotheses, 11 showed significant influences, while 2 did not, indicating shifts in customer behavior. Conclusion: COVID-19 pandemic led to significant changes and imparted customer with a new understanding of VI, which became a major marketing tool. These changes were due to experiences during the pandemic, which affected SEN (72%), INF (77%), ENT (76%), and PRE (70%). Further analysis showed that ENT affected Customer Trust (CT) and Actual Purchase (APU) by 20% and 27%, while PRE caused 34% and 20% respectively, indicating a decrease in customer response from VI to CT and APU. Based on these results, further exploration should build on the identified factors and investigate additional variables that had not been considered. Keywords: Post-Pandemic, COVID-19, Customer Behavior, Video Advertising

Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs.

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs' shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p < 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products' shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration.

Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea.

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

Effects of Degree of Milling on Nutritional and Edible Quality of High-Resistant Starch Rice

The aim of this study was to investigate the effects of milling degree on nutrient content, especially resistant starch (RS), and edible quality of starch rice variety Youtangdao3 (YTD3) with high RS. High RS rice variety YTD3 was processed with different milling times (0, 10, 20, 30, and 40s) to evaluate the effects on nutritional components, mineral content, vitamins, pasting properties, and cooking/eating quality. With the increase in milling time, the average milling reduction rate increased from 0 to 8.54, 11.81, 13.27, and 16%, which correlated with a decrease in the yield of head rice, crude fat, crude protein, and ash content. Minerals and vitamins, especially vitamin E and B vitamins, decreased significantly with increasing milling time. Sensory analysis revealed a decrease in rice hardness and an increase in viscosity with longer milling, suggesting improved palatability. However, excessive milling reduced the nutritional value of the rice. The study highlights the need for an optimal balance between the degree of milling (DOM) and the preservation of nutritional value to improve the overall quality of rice products. The results are important for guiding rice processing practices to maintain the health benefits of RS while preserving the sensory appeal of rice.

O IMPACTO DO USO DE CIGARROS ELETRÔNICOS NA SAÚDE MENTAL DOS ADOLESCENTES: UMA REVISÃO SISTEMÁTICA

Objective: To analyze the impact of electronic cigarette use on adolescent mental health, identifying motivational and risk factors associated with the use of these devices. Method: A systematic literature review was conducted using the PubMed and Virtual Health Library (BVS) databases, with descriptors in Portuguese and English. Studies published between 2019 and 2024 that analyzed the relationship between electronic cigarette use and the mental health of adolescents aged 12 to 24 years were included. After applying inclusion and exclusion criteria, 10 studies were selected for analysis. Results: The main motivational factors for the use of electronic cigarettes include curiosity, the perception of lower risk compared to traditional cigarettes, sensory appeal, and social influence. Risk factors include adverse childhood experiences, mental health problems, substance use, and poor academic performance. The review indicated a strong association between the use of electronic cigarettes and increased symptoms of depression, anxiety, and other mental disorders in adolescents. Additionally, the importance of stricter public policies and psychological support programs is emphasized to mitigate the negative effects of electronic cigarette use among young people.

Influence of drying method on the shelf life of artisanal pasta

Efforts to optimize pasta drying often face challenges due to the complexity of operational variables. This study aimed to optimize conventional fixed-bed convective drying of artisanal pasta using a desirability function approach and assess the influence of drying methods on shelf life. Three methods were compared: optimized conventional fixed-bed convective drying (O-CFBCD), hot air microwave drying (HAMD), and convective tray drying (CTD). This study underscores the importance of exploring and regulating pasta quality parameters to meet both industry standards and consumer preferences for marketable products with sensory appeal. While all three drying methods show promise for producing quality pasta, there is a need for improved initial moisture control, particularly in the CTD condition, to ensure compliance with regulatory standards and mitigate microbiological risks associated with high water content. Over time, most sensory parameters exhibited enhancement, aligning with consumer expectations for high-quality products. This suggests that continuous monitoring and optimization of drying processes are essential for maintaining and improving pasta quality throughout its shelf life.

Are meat alternatives a moral concern? A comparison of English and Japanese tweets

Meat alternatives, such as soy-based meat substitutes, are gaining attention as possible solutions for the negative effects of increased meat consumption on human health, the environment, and animal welfare. Our study indicates that the public interest in these alternatives is evolving into a moral concern, influencing both societal shifts and marketing approaches. Using longitudinal data from Twitter (now known as X), we analyzed spontaneous conversations on meat alternatives in both English and Japanese. We identified keywords reflecting food choice motivations and we assessed their prevalence in the tweets. Drawing on Moral Foundations Theory, we detected a shift in the moral language associated with conversations about meat alternatives. While both English and Japanese tweets showed a noticeable shift in consumer interest in meat alternatives driven by moral concerns for the environment and animals, the degree of moralizing was more pronounced in English. Our study provides empirical evidence of a decrease in emphasis on sensory appeal, such as taste (a significant factor in previous studies), and a growing dominance of moral considerations. For future marketing campaigns, it would be advantageous to highlight not only the taste and health benefits but also the ethical dimension, in order to resonate with consumers.

Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal

This study shows the great potential of pearl millet flour (MF) for producing nutrient dense and acceptable gluten-free (GF) bread, which is an innovation considering the actual commercial reality. This research highlights the use of design of experiments and multivariate analysis to determine the proper MF and water (W) levels to optimize GF bread quality. Considering both nutrition and sensory features, GF bread formulations prepared with 50 %MF+130 %W, 100 %MF+130 %W, and 75 %MF+115 %W are promising. Formulations prepared with the combination of 75 %MF+115 %W and 100 %MF+130 %W can be classified as a whole grain product. The use of MF results in improving the nutritional composition of GF bread, especially the dietary fibre and protein contents in comparison to white GF and wheat bread.

Development of Fruit Based Flavored White Cheese

Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon &amp; Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P&amp;lt;0.05) was shown by only Mg among Ca, Fe, Zn and K. Moreover, Color, flavor, odor, texture and overall acceptance shown no significant difference (P&amp;gt;0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.

Insights on purchase intention of mutton shashlik - A survey of Chinese consumers based on fsQCA

Various factors influence the purchases of meat products by consumers, and their final purchasing behavior has a temporal and logical relationship with their willingness to buy. Such willingness is an effective indicator of purchasing behavior. In this study, sensory appeal, brand loyalty, price, consumer reviews, consumer preferences, and the personal characteristics of consumers (e.g., gender, age, and income) were selected as the antecedent variables. Data from 5,981 consumers were collected through an online questionnaire. The path configurations that caused consumers to have high and low purchase intentions for mutton shashliks were analyzed using fuzzy set qualitative comparative analysis (fsQCA). The major causes that lead consumers to the two choices of purchasing or not purchasing were identified. The findings show that there is a causal asymmetric relationship between customers' desire to purchase meat items and the factors influencing them. As a multifaceted outcome variable, consumer preference traits and cost are the primary determinants of the high purchase intention to buy mutton shashlik, with income and sensory appeal having a lesser effect. Furthermore, factors such as brand loyalty, consumer reviews, gender, and age worked in conjunction with the main factors that influenced or hindered consumers' purchase intentions.

Factors Affecting Food Choice Among University Students in Malaysia

This study investigates the variables affecting university students' food Choices. A total of 361 respondents were selected using a simple random sampling technique. Data were collected through a self-administered questionnaire, data gathered. The Food Frequency and the Food Choice Questionnaires were used to assess dietary intake and food choice characteristics adapted from Steptoe, Pollard, and Wardle (1995). The study examined various food selection criteria including health, price, convenience, familiarity, and sensory appeal. The results indicated that sensory appeal was the most important factor influencing food choices among university students, while price was the least important. A significant relationship between food choice factors and their food intake. Students showed a strong concern forboth sensory appeal and convenience. Due to limited resources, students prioritized the sensory appeal of food over other factors, with sensory appeal sometimes acting as a barrier to healthy eating. Future research should explore these factors in different geographical areas and educational institutions.

Prevalence of inadequate fruit and vegetable consumption and associated food choice motives among adults in an urban population in Kerala.

Existing literature does not account for food choice motives associated with the non-communicable disease risk factor of an unhealthy diet, primarily characterised by inadequate fruit and vegetable consumption, among adults residing in Kochi Municipal Corporation. Our study aims to measure the prevalence of inadequate fruit and vegetable consumption in this urban population and to identify priority food choice motives among individuals at risk. A community-based cross-sectional study was conducted among 300 adults (mean age 46 years, men 50%) selected by cluster sampling. Information on socio-demographic variables, diet, and food choice motives was collected through a pre-tested structured interview schedule. Binary logistic regression analysis was done to identify factors associated with inadequate fruit and vegetable consumption. In our study, 86% (95% CI: 82.07-89.93) of participants reported inadequate fruit and vegetable consumption. The food choice motives of "price" [aOR 2.99, 95% CI: 1.32-6.78], "health" [aOR 2.56, 95% CI: 1.08-6.24], and "sensory appeal" [aOR 2.20, 95% CI: 1.06-4.56] were found to be significantly associated with inadequate fruit and vegetable consumption per day (P < 0.05). The high prevalence of inadequate fruit and vegetable consumption in this urban community necessitates targeted and comprehensive educational campaigns that highlight the health benefits and sensory appeal of fruits and vegetables, as well as the affordability of seasonal produce, to ensure adequate intake of these foods.

Examining the Effects of Food Consumption Value and Food Image on Tourists’ Intention to Purchase Guilin Rice Noodles

ABSTRACT Gastronomy serves a crucial function in the tourism sector, with distinctive local cuisines greatly enriching the experiences of travelers. This research examines Guilin rice noodles, recognized as a national intangible cultural heritage of China, to investigate the interplay between tourists’ perceived consumption values, culinary image, and purchase intentions. Employing structural equation modeling, the study correlates tangible factors such as quality and price with intangible elements like health benefits, in relation to tourists’ cognitive and emotional responses. Data collected from tourists with direct experience indicate that both tangible and intangible perceived values have a significant influence on the food’s image and the intention to purchase. The results of this study expand upon consumer value theory within the context of tourism, illustrating how evaluations of both tangible and intangible attributes affect decision-making processes. The research advocates for a marketing strategy that emphasizes quality, pricing, health benefits, and novelty, thereby fostering customer satisfaction and loyalty. Furthermore, it highlights the significance of a robust emotional and sensory appeal in strategic marketing efforts, thereby contributing to the body of literature on culinary tourism and consumer behavior.

Standardisation and quality evaluation of millet-based Chikki using Quinoa and Bajra

Millet Chikki is a nutritionally enriched snack crafted from millet grains, an ancient gluten-free staple. This innovative take on traditional Chikki blends the goodness of millets with essential nutrients, catering to modern health-conscious consumers. Since, millets are known to be rich in proteins, fibre, vitamins, and minerals, it provides a sustainable source of energy. This study focuses on the standardization and quality evaluation of millet-based Chikki incorporating quinoa and bajra, with jaggery syrup as a sweetener. Three different formulations of Chikki were prepared: Sample-A (60% roasted quinoa, 30% jaggery syrup, 10% other ingredients), Sample-B (60% roasted bajra, 30% jaggery syrup, 10% other ingredients), and Sample-C (30% roasted quinoa, 30% roasted bajra, 30% jaggery syrup, 10% other ingredients). Sensory evaluation revealed that Sample-A had superior sensory attributes, including aroma, appearance, texture, taste, and overall acceptability, compared to Sample-B and Sample-C. Nutritional analysis showed that Sample-A had the highest energy content (699 kcal/100g) and a balanced nutrient profile. Antioxidant assays demonstrated significant free radical scavenging and reducing capabilities in Sample-A, while microbiological analysis confirmed its safety with low microbial load and absence of harmful pathogens. These findings highlight that the inclusion of roasted quinoa enhances both the sensory appeal and nutritional value of millet-based Chikki, making Sample-A the optimal formulation.

Addressing concerns about sustainability and animal welfare: Investigating consumers' adoption and behavioral intention towards plant-based eggs.

This study aimed to address the concerns regarding sustainability and animal welfare that have led to egg shortages. By examining consumer adoption and purchase intention towards plant-based eggs as a viable alternative, this study identifies the key factors influencing consumer interest. The study integrates the Theory of Planned Behavior (TPB) and Value-Attitude-Behavior (VAB) frameworks. Data from 239 responses were collected through a questionnaire survey and analyzed using SPSS 27.0 and AMOS 28.0. The results highlight the significant impact of intrinsic food value and sensory appeal on purchase intention. Attitude, subjective norms, and perceived behavioral control mediate the relationship between food value and purchase intention. The findings of this study provide valuable insights for food industry professionals by enabling them to develop targeted strategies. Moreover, this study emphasizes plant-based eggs as a sustainable and health-conscious solution to egg shortages, thereby promoting overall industry sustainability.

Consumption Pattern of A2 Milk in Bengaluru City of Karnataka of India

The dairy sector in India, often referred to as the "milk bowl of the world," is a cornerstone of the nation's agricultural economy. A2 milk, derived from native Indian cow breeds, is gaining popularity due to its perceived health benefits over conventional milk. The research aims to provide a complete understanding of factors that influence A2 milk consumption in Bengaluru, addressing both consumer behaviour and market dynamics. The study used a mixed-method approach, combining quantitative analysis through surveys and factor analysis. Data were collected from 80 respondents across Bengaluru city of Karnataka. Garrett ranking was utilised to identify key constraints faced by consumers, while the Kaiser-Meyer-Olkin (KMO) measure and Bartlett's test were applied to ensure data adequacy for factor analysis. Results indicate that 82.50% of respondents are aware that A2 milk is a good source of lactose, but awareness drops significantly for other nutritional benefits, with only 19.16% aware of its omega-3 fatty acid content. The general awareness of A2 milk's health benefits of the A2 milk is moderate, with 57.5% of respondents exhibiting a medium level of awareness. Factor analysis revealed that product quality and market considerations significantly influence purchasing decisions, while high cost and lack of awareness are major constraints. The high price is attributed to lower yield per cow and higher maintenance costs. Furthermore, 90.50% of respondents highly accepted the taste of A2 milk, indicating a strong sensory appeal. In conclusion, the study highlights the need for targeted awareness campaigns and pricing interventions to enhance consumer education and engagement. Addressing these constraints could improve market penetration and maintain consumer interest in A2 milk, promoting its health benefits, and ensuring its competitive edge in the dairy market. The findings provide valuable information for producers and marketers aiming to expand the A2 milk market in Bengaluru and similar urban areas.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.