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The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p < 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p < 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55.

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.

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A reação de hidrodesoxigenação (HDO) pode ser utilizada para remover o oxigênio de compostos presentes no bio-óleo, melhorando a qualidade do biocombustível. Neste trabalho foram preparados tungstatos de cobre e cobalto para serem avaliados como catalisadores na reação de HDO de benzaldeído. Benzaldeído foi utilizado como modelo de bio-óleo em HDO. UPGRADE OF BIOFUELS USING BENZALDEID CATALYTIC HYDRODESOXYGENATION _______________________________________________________ ABSTRACTThe reaction of hydrodeoxygenation (HDO) can be used to remove oxygen of substances in bio-oil and improve the quality of this biofuel. In this work were prepared copper and cobalt tungstates to be evaluated as catalysts for HDO of benzaldehyde.Benzaldehyde was used as model of bio-oil in HDO. Copper and cobalt tungstates were prepared by co-precipitation and characterized by XRD and H 2 -TPR. The results showed the formation of tungstates (CuWO 4 , CoWO 4 , Cu 0.5 Co 0.5 WO 4 ) and copper oxide, which were reduced at different temperatures. CoWO 4 showed the highest catalytic activity and the high selective to toluene and benzyl alcohol. CuWO 4 and Cu 0.5 Co 0.5 WO 4 showed lower selectivity to benzyl alcohol, and consequently, the highest selective to HDO. According to the products formed in the reaction are proposed three routes for HDO benzaldehyde. These results show that the copper and cobalt tungstates can contribute to upgrade of biofuels by deoxygenation of bio-oil.

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