Prosopis spp. functional activities and its applications in bakery products

González-Montemayor, Ángela-Mariela; Flores‐Gallegos, Adriana C.; Contreras-Esquivel, Juan-Carlos; Solanilla‐Duque, José Fernando; Rodríguez‐Herrera, Raúl

doi:10.1016/j.tifs.2019.09.023

Cited by 26 publications

(29 citation statements)

References 59 publications

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“…Many studies have reported that replacing even a low percentage of white wheat flour with flours of legumes such as chickpea, soy and mesquite (other than P. pallida) affects the rheological properties of the composite dough causing lower extensibility and tenacity, and higher resistance to extension, that ultimately induce several technological properties such as low volume, less elastic/resilient, harder and shredded crumbs, increased chewiness, and compact structures of smaller size alveoli [6,10,47]. As shown in this study, most of the above technological faults did occur when replacing white wheat flour with Peruvian P. pallida pod flour, except for the quality properties of loaf volume, and crumb hardness and chewiness, where the addition of this flour at substitution levels of 5%-10% exerted a beneficial effect.…”

Section: Image Analysis Crumb Features Of Wheat-mesquite Flour Breadmentioning

confidence: 99%

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Gonzales-Barrón

Dijkshoorn

Maloncy

et al. 2020

Foods

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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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Section: Image Analysis Crumb Features Of Wheat-mesquite Flour Breadmentioning

confidence: 99%

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Gonzales-Barrón

Dijkshoorn

Maloncy

et al. 2020

Foods

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“…The MF presented a higher fiber value, approximately two times higher than PF and GBF. In general, most Prosopis species offer high fiber content (11 to 31%) [ 9 ]. Concerning carbohydrates, GBF and MF had a higher content compared to PF.…”

Section: Resultsmentioning

confidence: 99%

“…However, neither Na nor Mg were found in PF. In P. alba , P. juliflora, P. Africana , and P. pallida a wide range of minerals are reported, mainly Ca (8–1274 ppm), Fe (5.6–450), Na (5–95 ppm), K (226–460 ppm), and traces of P and Zn [ 9 ]. In comparison, MF contains higher amounts of Mg and Fe.…”

Section: Resultsmentioning

confidence: 99%

“…Using white kidney beans, it was possible to obtain bread with a higher protein, fiber, and ash content that also had acceptable sensory (texture and flavor) characteristics and oil and water absorption changes. In mesquite flour, it is documented that it is possible to develop bakery goods such as gluten-free muffins and Panettone bread with increased nutritional values and antioxidant activities [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

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“…Os produtos de panificação são amplamente consumidos, por serem considerados uma excelente fonte de nutrientes (González-Montemayor et al, 2019). Levando em conta a qualidade destes produtos, a indústria de alimentos encontra-se cada vez mais atenta, buscando inovar seus insumos para atender aos requisitos de qualidade sensorial imposta pelos consumidores (Silva et al, 2018).…”

Section: Introductionunclassified

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Almeida¹,

Santos²,

Pereira³

et al. 2020

RSD

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1 Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho Physicochemical composition of cookies added from red rice waste Composición físico-química de galletas añadidas a partir de residuos de arroz rojo Resumo O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo. Palavras-chave: Antocianinas; Compostos fenólicos; Produtos de panificação. AbstractThe present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and

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Prosopis spp. functional activities and its applications in bakery products

Cited by 26 publications

References 59 publications

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

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