Desenvolvimento De Pão De Forma Contendo Farinha Mista De Maracujá E Jabuticaba

Constantino, Jamilly Salustiano Ferreira; Lopes, Julice Dutra

doi:10.22533/at.ed.16619280313

Cited by 2 publications

(3 citation statements)

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“…Pan breads made with flour of yellow passion fruit's albedo and jabuticaba peel showed high levels of moisture, fiber and ash, low levels carbohydrate and no differences for proteins, similar to the present study (CONSTANTINO & LOPES, 2019). MICHELETTI et al (2018) evaluated muffins containing different levels of jabuticaba peel flour.…”

Section: Physicochemical Characterization Of Pan Breadsupporting

confidence: 86%

“…Breads with green banana flour had lower protein content, but higher water, ash and fiber contents than the traditional bread, like reported in our results. Pan breads made with flour of yellow passionfruit's albedo and jabuticaba peel showed lower luminosity values and higher a * values when compared to the control as also verified in this study, but the authors observed lower b * values, which did not occur in the present study (CONSTANTINO & LOPES, 2019).…”

Section: Physicochemical Characterization Of Pan Breadsupporting

confidence: 81%

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Whole-grain pan bread with the addition of jabuticaba peel flour

et al. 2020

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ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

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Section: Physicochemical Characterization Of Pan Breadsupporting

confidence: 86%

Section: Physicochemical Characterization Of Pan Breadsupporting

confidence: 81%

Whole-grain pan bread with the addition of jabuticaba peel flour

et al. 2020

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“…The presence of fatty acids beneficial to health, contained in the flavedo of sweet passion fruit and consequently of the flour used can be beneficial (Dourisboure & Ortega, 2017). The increase in ash content proportional to the increase in the amount of sweet PF was similar to that found in other studies that developed products using fruit peel flour, such as for "bisnaguinha" breads with eggplant peel flour (Teixeira et al, 2018) and in breads using flour from sour passion fruit albejaand jabuticaba peel (Constantino & Lopes, 2019), which can be explained by the high concentration of minerals in fruit peel.…”

Section: Chemical Composition Of Breadssupporting

confidence: 86%

Development of “bisnaguinha” bread fibre source

Coutinho,

Silva,

Goes

et al. 2023

Food Sci. Technol (Campinas)

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Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics. Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.

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Desenvolvimento De Pão De Forma Contendo Farinha Mista De Maracujá E Jabuticaba

Cited by 2 publications

References 0 publications

Whole-grain pan bread with the addition of jabuticaba peel flour

Whole-grain pan bread with the addition of jabuticaba peel flour

Development of “bisnaguinha” bread fibre source

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