Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants

Guijarro-Fuertes, Michelle; Andrade-Cuvi, María José; Bravo-Vásquez, Juan; Ramos, Luis A.; Leoro, Maria Gabriela Vernaza

doi:10.1590/fst.30317

Cited by 20 publications

(23 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ismail et al () identified decreases in the L and b values also of cookies produced with the addition of PP; and Mau, Lee, Chen, and Lin () found decreases in the crust L , a and b values of chiffon cakes prepared with black rice in place of wheat flour. The results of Guijarro‐Fuertes, Andrade‐Cuvi, Bravo‐Vasquez, Ramos‐Guerrero, and Vernaza () are similar to those of the present study, but with the use of Andean blueberry ( Vaccinium floribundum ) in bread production. Our results also concur with the color‐related results of the study of muffins produced with the substitution of pomegranate seeds (Nogay, ).…”

Section: Resultssupporting

confidence: 89%

See 1 more Smart Citation

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

View full text Add to dashboard Cite

Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

show abstract

Section: Resultssupporting

confidence: 89%

“…The difference in crumb a values are due to the water-soluble anthocyanins that provide the natural pink, red, and purple colors present in the structure of the PP (Nizamlioğlu & Nas, 2010). Guijarro-Fuertes et al (2018) and Mau et al (2017) noted similar changes in the crumb a values in their respective studies.…”

Section: Re Sults and Discussionsupporting

confidence: 62%

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In addition, results with lower specific volume were related to the reduced number of pores (common in high fiber products) and a higher interaction between the gelatinized starch and gluten network, which was also related with a less capacity of dough gas retention (Santiago et al, 2015). Other studies have also showed that the addition of products with more fiber, for example sweet potato flour or Andean blueberry pulp resulted in a reduction of specific volume (Guijarro-Fuertes et al, 2019;Franco et al, 2020).…”

Section: Bread Characteristicsmentioning

confidence: 95%

“…A way to improve bread is to enrich its functional and natural components, which can provide benefits to the health of those who consume it (Dziki et al, 2014). For instance, in Ecuador, local producers studied the effect of adding Andean Blueberry in the quality of bread and the results showed it had healthier properties due to the antioxidant content of the fruit (Guijarro-Fuertes et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

et al. 2022

View full text Add to dashboard Cite

Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

show abstract

“…They knew that this fruit offers protection from cancer, keeps cholesterol low, heals the flu and, in general, raises the body's defenses. Therefore, it is commonly consumed on an empty stomach, mainly in juices or fresh, similar to cape gooseberries (Fischer and Melgarejo, 2020) or mortiño (Vaccinium floribundum) in Ecuador, which has a large number of medicinal uses by the local population (Coba-Santamaría et al, 2012;Guijarro-Fuertes et al, 2019). Currently, in the municipalities of Tinjaca and Raquira, agraz cultivation is an indicator of property value, increasing rental or sale prices.…”

Section: Links Between Product Quality and Territorymentioning

confidence: 99%

Characterization of the Localized Agri-Food System (SYAL) for the Andean blueberry (Vaccinium meridionale Swartz) in the Boyaca Department, Colombia

Quevedo-Rubiano

Aranda-Camacho

Moreno

et al. 2021

Rev. Colomb. Cienc. Hortic.

View full text Add to dashboard Cite

The Andean blueberry (Vaccinium meridionale Swartz), known locally as agraz, possess a high level of anthocyanins and antioxidants and represents a socio-economical, environmental, and cultural alternative in Colombia. However, a characterization of the agri-food system has been done, limiting strategies for its valorization. The objective of this study was to characterize the Localized Agri-food System (SYAL) of the Andean blueberry in the Occidente and Ricaurte provinces of the Boyaca Department of Colombia. Three analytical axes were used within the SYAL approach: territorial anchorage, activation processes, and links between product quality and territory. The farmer product circuit methodology was used to identify agents linked to the product commercialization chain in the territory, and their participation was estimated. Data treatment was performed with descriptive statistics and multivariate analysis, specifically principal component analysis for numerical variables and multiple correspondence analysis for categorical variables. A SYAL was evident in the early stages of consolidation, with exceptional adaptations to the biophysical conditions in the territory. Finally, four groups of actors were identified, where the main discriminating variable was membership in an organization of farmers, a determining condition for business competitiveness in the territory.

show abstract

Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants

Cited by 20 publications

References 23 publications

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Characterization of the Localized Agri-Food System (SYAL) for the Andean blueberry (Vaccinium meridionale Swartz) in the Boyaca Department, Colombia

Contact Info

Product

Resources

About