Cheese bread enriched with biofortified cowpea flour

Cavalcante, Rodrigo Barbosa Monteiro; Morgano, Marcelo Antônio; Damasceno‐Silva, Kaesel Jackson; Rocha, M. de M.; Araújo, Marcos Antônio da Mota; Moreira-Araújo, Regilda Saraiva dos Reis

doi:10.1590/s1413-70542016000100009

Cited by 15 publications

(19 citation statements)

References 5 publications

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“…According to methodology adapted from Cavalcante et al (2016) for the preparation of cheese bread, the dry ingredients (sweet starch, FFC, parmesan cheese, and salt) were homogenized and then the remaining raw materials (milk, egg, and oil) were added to the mixture. The mass was homogenized and then shaped manually, so that the loaves could acquire a round shape.…”

Section: Preparation Of the Cheese Breadmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. Ot was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. Ot was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. Ot was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. Ot is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

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Section: Preparation Of the Cheese Breadmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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“…When these results were compared with our study results, only total energetic value and crude protein were higher, as amaranth flour was used in the CB formulation. Cavalcante et al (2016) studied CB using cowpea flour and found similar values for moisture (26.9 g 100 g -1 ), crude protein (10.6 g 100 g -1 ), total ash (2.9 g 100 g -1 ), and total energy (321.3 kcal).…”

Section: Proximal Compositionmentioning

confidence: 86%

Brazilian cheese bread rolls from fermented and native waxy maize starch

et al. 2020

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Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.

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“…Ayrıca, börülce gluten içermediğinden çölyak hastaları için üretilen glutensiz fırıncılık ürünlerinin zenginleştirilmesinde de rahatlıkla kullanılabilmektedir (Cavalcante et al, 2016).…”

Section: Ekmeğin Baklagil Ve Diğer Proteinli Gıdalar Ile Zenginleştirunclassified

Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

Meral¹,

Karaoğlu²

2019

Atatürk Üniversitesi Ziraat Fakültesi Dergisi

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Buğdayın tarımının yapılmaya başlandığı zamandan günümüze kadar insanlar beslenmelerinde ekmeğe yer vermişlerdir. Son zamanlarda, rafine undan yapılan ekmek tüketiminin artması buğdayda bulunan önemli besin maddelerinin vücuda alımını kısıtlamaktadır. Yetersiz ve dengesiz beslenme günümüzün önemli beslenme sorunlarını oluşturmaktadır. Özellikle dar gelirli kesim başta olmak üzere, toplumun dengeli beslenmesi için ekmeğin zenginleştirilmesi araştırıcıların dikkatini çekmektedir. Baklagillerden balığa, yağlı tohumlardan çeşitli meyve-sebzelere kadar birçok ürün ekmeğin zenginleştirilmesinde kullanılmış ve olumlu sonuçlar alınmıştır. Gıda sanayinde kullanılan çeşitli besin değeri yüksek gıda a(r)tıkları bile ekmeğin zenginleştirilmesinde kullanılabilmektedir. Ekmeğin bu gibi bileşenlerle fonksiyonel hale getirilmesi tüketicinin de dikkatini çekmekte ve bu ürünlere olan ilgi gün geçtikçe artmaktadır. Karbonhidrat içeriğinin yüksek olmasından dolayı enerji ve glisemik indeksi değeri yüksek olan normal ekmeğin protein, mineral madde, esansiyel yağ asidi, fenolik madde ve diyet lifi gibi beslenmede önemli olan maddeler bakımından zenginleştirilmesi mümkün olmaktadır. Protein kaynaklarına ulaşmanın zorlaştığı günümüzde, proteince zenginleştirilmiş ekmeğin tüketimi bu eksikliği giderebilir. Son zamanlarda obezite, kardiyovasküler ve diyabet gibi hastalıklar oldukça yaygınlaşmıştır. Bu hastalıkların yaygınlaşmasında diyet lifi tüketiminin düşüklüğü ve hareketsiz yaşam tarzının benimsenmesi büyük öneme sahiptir. Günlük diyette önemli bir yer tutması nedeni ile ekmeğin diyet lifi bakımından zenginleştirilmesinin bu gibi hastalıkların görülme sıklığını azaltmada önemli işlev üstleneceği açıktır.

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Cheese bread enriched with biofortified cowpea flour

Cited by 15 publications

References 5 publications

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Brazilian cheese bread rolls from fermented and native waxy maize starch

Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

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