<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0004-0622</journal-id>
<journal-title><![CDATA[Archivos Latinoamericanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[Arch Latinoam Nutr]]></abbrev-journal-title>
<issn>0004-0622</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Latinoamericana de Nutrición]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0004-06222026000100001</article-id>
<article-id pub-id-type="doi">10.37527/2026.76.1.001</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Formulation and sensory assessment of mixed sourdough bread enriched with native Phaseolus vulgaris L. (Chilean common bean) flour]]></article-title>
<article-title xml:lang="es"><![CDATA[Desarrollo y evaluación sensorial de pan de masa madre mixto enriquecido con harina de frijol]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Viscardi]]></surname>
<given-names><![CDATA[Sharon]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cioffi]]></surname>
<given-names><![CDATA[Silvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marileo]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyno]]></surname>
<given-names><![CDATA[Cristóbal]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco]]></surname>
<given-names><![CDATA[Priscila Beatriz Da Fonseca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ojeda]]></surname>
<given-names><![CDATA[Christoffer Abdon Ojeda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera]]></surname>
<given-names><![CDATA[Carla Victoria Rodríguez]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa-Inostroza]]></surname>
<given-names><![CDATA[Elizabeth María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Católica de Temuco Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud Laboratorio de Investigación Interdisciplinaria en Microbiología Aplicada]]></institution>
<addr-line><![CDATA[Temuco ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Biotechnology of Functional Foods Laboratory  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Bari  ]]></institution>
<addr-line><![CDATA[Bari ]]></addr-line>
<country>Italia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Santo Tomás Facultad de Recursos Naturales y Medicina Veterinaria Escuela de Medicina Veterinaria]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de la Frontera Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada ]]></institution>
<addr-line><![CDATA[Temuco ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad de La Frontera Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN) ]]></institution>
<addr-line><![CDATA[Temuco ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2026</year>
</pub-date>
<volume>76</volume>
<numero>1</numero>
<fpage>1</fpage>
<lpage>11</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0004-06222026000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0004-06222026000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0004-06222026000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  Sourdoughfermentation has been shown to improve the sensory and nutritional quality of bakery products. In this context, the incorporation of native legumes represents a promising strategy for the development of functional foods.  Objective:  To formulate and evaluate a sourdough bread enriched with Phaseolus vulgaris L. (Chilean common bean) flour, assessing its nutritional improvement and sensory acceptability.  Materials and methods:  Four bread formulations were prepared: (i) control bread with Triticum spelta flour and commercial yeast (PLC), (ii) bread with Triticum spelta sourdough (PMC), (iii) bread with a mixture of Triticum spelta and Phaseolus vulgaris sourdoughs (PMM), and (iv) bread with Phaseolus vulgaris sourdough (PMP). All formulations were evaluated for fermentation behavior, crumb structure, and sensory attributes using a 5-point hedonic scale.  Results:  The sourdough formulations, particularly PMM, showed improvements in aroma, texture, and loaf volume compared to the control. Although PMP exhibited a denser crumb and a more pronounced legume flavor, its overall acceptability remained within acceptable ranges. The inclusion of bean flour, recognized for its high protein content, suggests a potential nutritional contribution to the final product, supporting its use as a functional ingredient in breadmaking.  Conclusions:  The combination of Triticum spelta and bean sourdoughs (PMM) emerged as the most promising formulation in terms of technological performance and sensory acceptability. These findings support the feasibility of incorporating legume-based sourdough into bread formulations as a strategy to improve product quality and diversify raw material use, without making claims regarding sustainability or environmental impact, which were not evaluated in the present study.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Introducción:  La fermentación con masa madre ha demostrado mejorar la calidad sensorial y nutricional de los productos de panadería. En este contexto, la incorporación de legumbres autóctonas representa una estrategia prometedora para el desarrollo de alimentos funcionales.  Objetivo:  Formular y evaluar un pan de masa madre enriquecido con harina de Phaseolus vulgaris L. (poroto chileno), considerando su aporte nutricional y aceptabilidad sensorial.  Materiales y métodos:  Se elaboraron cuatro formulaciones de pan: (i) pan control con harina de Triticum spelta y levadura comercial (PLC), (ii) pan con masa madre de Triticum spelta (PMC), (iii) pan con mezcla de masas madre de Triticum spelta y Phaseolus vulgaris (PMM), y (iv) pan con masa madre de Phaseolus vulgaris (PMP). Las formulaciones fueron evaluadas según comportamiento fermentativo, estructura de la miga y atributos sensoriales, utilizando una escala hedónica de 5 puntos.  Resultados:  Las formulaciones con masa madre, especialmente PMM, mostraron mejoras en aroma, textura y volumen del pan en comparación con el control. Aunque el PMP presentó una miga más densa y un sabor más característico a legumbre, su aceptabilidad general se mantuvo dentro de rangos aceptables. La inclusión de harina de poroto, reconocida por su alto valor proteico, sugiere un potencial aporte nutricional al producto final, lo que respalda su uso como ingrediente funcional en panificación.  Conclusiones:  La combinación de masas madre de Triticum spelta y poroto (PMM) se posicionó como la formulación más prometedora en términos de desempeño tecnológico y aceptabilidad sensorial. Estos hallazgos respaldan la factibilidad de incorporar masa madre a base de leguminosas en formulaciones de pan como una estrategia para mejorar la calidad del producto y diversificar el uso de materias primas, sin realizar afirmaciones relacionadas con sostenibilidad o impacto ambiental, aspectos que no fueron evaluados en el presente estudio.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Sourdough fermentation]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="en"><![CDATA[functional bread]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[legume enrichment.]]></kwd>
<kwd lng="es"><![CDATA[Fermentación con masa madre]]></kwd>
<kwd lng="es"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="es"><![CDATA[pan funcional]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[enriquecimiento con legumbres]]></kwd>
</kwd-group>
</article-meta>
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