Pães Enriquecidos Com Ora-Pro-Nóbis: Elaboração E Avaliação Físico-Química, Microbiológica E Sensorial/ Bread Enriched With Ora-Pro-Nobis: Elaboration and Physicochemical, Microbiological and Sensorial Evaluation

Abstract

Brazilian eating habits have been redefined since the emergence of the food industry and marked by the excessive consumption of processed foods in detriment to "in natura" products, resulting in an imbalance in the supply of nutrients and an increase in energy consumption. As a counterpart to this scenario, the "Slow Food" movement has been gaining strength around the world for combining pleasure and regionality in the eating habit. In this sense, the use of unconventional food plants (PANCs) in the development of new food products has been shown to be a viable alternative to improve their nutritional quality and at the same time rescue regional traditions through conscious consumption. In addition, PANCs are easy to grow and can be an affordable and low-cost alternative, reducing family spending on food, diversifying the diet and contributing to food sovereignty and security. The present work aimed to introduce ora-pro-nobis leaves in breads and to evaluate the physical-chemical, microbiological and sensory characteristics of the product developed. The breads were prepared with wheat flour, salt, refined sugar, brown sugar, biological yeast, soybean oil, water and ora-pro-nobis leaves and, after processing, showed 36.64% moisture, 2.18 % ash, 6.12% protein, 1.6% lipids and 53.45% carbohydrates. As for the microbiological quality, there was an absence of Salmonella spp. at 25g and <1.0 x 101 NMP / g of coliforms at 45 ° C, the breads being made safe for consumption. The sensory evaluation for the flavor attribute showed that 88% of the judges rated that they liked the product (ranging from very much to moderately liked), suggesting acceptance of the product. Breads containing ora-pro-nobis are a good alternative for increasing the consumption of this PANC, contributing to the improvement of nutritional quality and supply of nutrients for the population that seeks alternative regional products with special health-enhancing characteristics.

Nutritional quality of bakery products enriched with alternative flours

“…Such flours have particular characteristics, such as the presence of essential amino acids and bioactive compounds, giving them a differentiated nutritional profile from traditionally used wheat flours. 2 For instance, amaranth flour is rich in proteins, particularly notable for the presence of the amino acids lysine and methionine in significant quantities. Additionally, it is an excellent source of dietary fiber, B-complex vitamins, and essential minerals such as iron, calcium, and magnesium.…”

Elaboração de pães de fôrma com adição de farinha de ora-pro-nóbis

“…Na literatura científica ainda são poucos os estudos que tratam da adição de ora-pro-nóbis em produtos de panificação, mas, de modo geral, têm relatado incremento de nutrientes como proteínas, fibras e minerais (Martinevski et al, 2013;Rover et al, 2013;Santos & Menegassi, 2021); alterações nas características físicas (Ramos & Queiroz, 2018); e boa aceitação sensorial (Manetta et al, 2023;Martinevski et al, 2013;Alves, et al, 2021). A ora-pro-nóbis também se destaca pelo elevado conteúdo de compostos fenólicos e alta capacidade antioxidante (Ciríaco et al, 2023;Sommer et al, 2022;Vargas, 2017).…”