Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Abstract

Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant-wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.

Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour

“…Their study also found that the total phenols and flavonoids in bread increased significantly with the level of flaxseed 43 . Similar results about the increase of antioxidant capacity by the addition of flaxseed 43 , 44 and eggplant flour 22 in bread. The predicted model (Equation 17 ) for this response is a significant model with R 2 and Adj-R 2 of 0.98 and 0.96, respectively, and with a non-significant lack of fit (P > 0.05) showing the effectiveness of the model.…”

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

“…Cookies prepared with eggplant flour have high fiber content, which increases water absorption and, consequently yield, once it shows a lower shrinkage [ 5 , 42 ]. However, fibers also make the dough more brittle and hard after baking, raising the product hardness [ 43 , 44 ]. Particularly among children, a hardness raise can be a limiting factor for chewing, once that during the school-age occurs the transition from mixed dentition [ 45 ].…”

Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

“…A large portion of application are to help develop functional food. For example, flour was enhanced with eggplant addition to provide antioxidant capacity ( Valerga et al, 2020 ). Some polyphenols have been used as natural pigments to enrich the color and product image.…”