Storage of cerrado fruit-enriched sweet bread
DOI:
https://doi.org/10.33448/rsd-v9i11.8265Keywords:
Functional and sensory appeal; Annona crassiflora Mart.; Caryocar brasiliense Camb.; Substituition of ingredients; Nutritional value.Abstract
The Brazilian Cerrado stands out for the biodiversity of fruit species with great potential for food use. Among these species, the marolo (Annona crassiflora Mart.) and pequi (Caryocar brasiliense Camb.) stand out, fruits that can be used in food, enriching, for example, bakery products. In this context, the present study aimed to study the effect of partial replacement of wheat flour by marolo pulp flour (16 %) and peel flour (external mesocarp + exocarp) of pequi (2 %) and water by marolo pulp (30 %) on the quality of sweet breads, over 5 days of storage. Two types of bread were prepared, controlled and enriched, packed in plastic bags and stored for five days in a dry and ventilated place. To compare the two formulations the following daily analyses were made: coloration, water activity, texture profile, phenolic profile, antioxidant activity, vitamin C, carotenoids and sensorial, being made centesimal analysis only at zero time. The bread enriched with fruits of the cerrado presented the highest levels of dietary fiber, carotenoids, phenolic compounds and antioxidants and was well accepted sensorially. There was an effect of storage time on daily analyses. It can be concluded, that the substitution of wheat flour for marolo pulp flour and pequi peel and of water for marolo pulp were effective in the nutritional enrichment of sweet breads, adding functional and sensorial appeal to them. The bread obtained by the new formulation can be considered a healthy alternative for school and sustainable feeding.
References
Ahrneá L, Andersson C-G, Florberg P, Rosén J, Lingnert H. (2007). Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking. LWT - Food Science and Technology, 40, 1708–1715.
American Association Of Cereal Chemists. (2000). International Approved Methods, 11th ed. AACC International, St Paul. Recuperado em 08 de Agosto de 2020, de: http://methods.aaccnet.org/about.aspx.
Arruda, H. S., Botrel, D. A., Fernandes, R. V. B., & Almeida, M. E. F. (2016). Desenvolvimento e avaliação sensorial de produtos com frutos do Cerado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.). Brasilian Journal of Food Technology, 19.
Arruda, H. S., Pereira, G. A., Morais, D. R., Eberlin, M. N., & Pastore, G. M. (2018). Determination of free, esterified, glycosylated and insoluble- bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS. Food Chemistry, 245, 738-749.
Association Of Official Analytical Chemists. (2016). Official methods of analysis. 20.ed. Washington: AOAC.
Brasil. (2000). Ministério da Saúde/Agência Nacional de Vigilância Sanitária. Resolução nº 90 de 18 de outubro de 2000. Aprova o Regulamento Técnico para Fixação de Identidade e Qualidade de Pão. Diário Oficial da União, Brasília, DF, 20 de outubro de 2000. Seção1. p.1.
Centro Colaborador em Alimentação e Nutrição Escolar – CECANE. (2010). Manual para aplicação dos testes de aceitabilidade no Programa Nacional de Alimentação Escolar – PNAE. UNIFESP, 56.
Chakraborty, A; Jayaraman, R. (2019). School feeding and learning achievement: Evidence from India’s midday meal program. Journal of Development Economics, 139, 249-265.
Chua, K. J., Mujumdar, A. S., Hawlader, M., Chou, S. K. (2001). Batch drying of banana pieces - effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34(4), 721-731.
Comunian, T. A., Silva, M. P., & Moraes, I. C. F. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying : Use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130.
Damiani C., Vilas Boas E. V. B., Asquieri, E. R., Lage M. E., Oliveira R. A., Silva F. A ... Paula N. R. R. (2011). Characterization of fruits from the savanna: Araça (Psidium guinnensisSw.) and Marolo (Annona crassifloraMart.). Ciência e Tecnologia de Alimentos, 31(3), 723-729.
Damiani, C., Silva, E. P., Becker, F. S., Endrigo, D. E., Asquieri, E, R., Silva, F. A., & Vilas Boas, E. V. B. (2017). Antioxidant Potential of Marolo Jam (Annona crassiflora Mart.) during Storage. Open Acess Library Journal, 4.
Damodaran, S, Parkin, K & Fennema, O. (2010). Química de alimentos de Fennema. 4. ed. Porto Alegre: Artmed.
Dragano, N. R. V., Venancio, V. P., Paula, F. B. A., Della Lucia, F., Fonseca, M. J. O., & Azevedo, L. (2010). Influence of marolo (Annona crassiflora Mart.) pulp intake on the modulation of mutagenic/antimutagenic processes and its action on oxidative stress in vivo. Plant Foods for Human Nutrition, 65, 319-325.
Duarte-Almeida, J. M., Santos, R. J., Genovese, M. I., & Lajolo, F. M. (2006). Avaliação da atividade antioxidante utilizando sistema β- caroteno/ácido linoleico e método de sequestro de radicais livres DPPH. Ciência e Tecnologia de Alimentos, Campinas, 26(2), 446-452.
Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia, Lavras, 35(6), 1039-1042.
Garzón, R., Rosell, C. M., Malvar, R. A., & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science and Technology, 52(4), 1000–1008.
Hassimoto, N. M., Genovese, I. S., & Lajolo, F. M. (2005). Antioxidant activity of dietary fruits, vegetables and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, Easton, 53(8), 2928-2935.
Jusoh, Y. M. M., Chin, N. L., Yusof Y., Rahman, R. A. (2009) Bread crust thickness measurement using digital imaging and L a b colour system. Journal of Food Engineering. 94, 366–71.
Khoozani, A. A., Kebede, B., & Bekhit, A. E. A. (2020). Rheological, textual and structural changes in dough and bread partially substitued with whole green banana flour. LWT, 126.
Lago, R. C. (2018). Desenvolvimento de pães com valor nutricional e funcional agregado por polpa e farinha de frutos do Cerrado. (Dissertação de Mestrado). Universidade Federal de Lavras, Lavras, MG.
Larrauri, J. A., Rupérez, P., & Saura-Calixto, F. Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry, 45(4), 1390-1393.
Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions. International Biodeterioration and Biodegradation. 32(1-2), 33-53.
Mancebo, C. M., Martínez, M. M., Merino, C., Hera, E. De la., & Gómez, M. (2017). Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics. Journal of Texture Studies, 48(6), 597- 606.
Martins, S. I. F., Jongen, W. M., & Van Boekel, M. A. J. (2000). A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Science & Technology, 11, 364–373.
McGuire, R. G. (1992). Reporting of objective color measurements. HortScience, 27(12), 1254-1255.
Medina, M. B. (2011). Determination of the total phenolics in juices and superfruits by a novel chemical method. Journal of functional foods, 3, 79-87.
Mendonça, K., Jacomino, A. P., Melhem, T. X., & Klugue, R. A. (2003). Concentração de etileno e tempo de exposição para desverdecimento de limão “Siciliano”. Brasilian Journal of Food Technology, 6(2), 179-183.
Minolta. (2007). Precise color communication: color control from perception to instrumentation. Tokyo, 59.
Morais, M. J., Oliveira, M. S., Barbosa, E. G., & Terra Cruz, G. H. (2016). Caracterização da casca de pequi (Caryocar Brasiliense Camb.) para sua utilização como biomassa. Anais do Congresso de Ensino, Pesquisa e Extensão da UEG (CEPE), Pirenópolis, GO.
Pinto, M. R. M. R., Paula, D. A., Alves, A. I., Rodrigues, M. Z., Vieira, E. N. R., Fontes, E. A. F., & Mota, R. A. (2018). Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying, Powder Technology, 339, 939-946.
Prado, L. G., Arruda, H. S., Araújo, N. M. P., Braga, L. E. O., Banzato, T. P., Pereira, G A. ... Pastore, G. M. (2020). Antioxidant, antiproliferative and healing properties of araticum (Annona crassiflora Mart.) peel and seed. Food Research International, 133.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.
Reis, A. F., & Schmiele, M. (2019). Characteristics and potentialities of Savanna fruits in the food industry. Brazilian Journal of Food Technology, 22.
Ribeiro, R. D., & Miguel, D. P. (2010). Avaliação da composição físico-química de farinhas de Okara e girassol e sua utilização no desenvolvimento de pão de forma. In: IX Jornada Científica da FAZU. 25 a 29 de outubro de 2010. Anais. Uberaba, p.66-78.
Rodrigues, L. J., Vilas Boas, E. V. B., Paula, N. R. F., Pinto, D. M., Silva, L. C., Piccoli, R. H. (2012). Qualidade microbiológica de pequis comercializados no Norte de Minas Gerais. Higiene Alimentar, 26, 186-190.
Rodrigues-Amaya, B. B. (2001). A guide to carotenoid analysis in foods. Washington: ILST Press.
Roesler, R., Malta, L. G., Carrasco, L. C., Holanda, R. B., Souza, C. A. S., & Pastore, G. M. (2007). Atividade antioxidante de frutas do Cerrado. Food Science and Technology, Campinas, 27(1), 53-60.
Santo, B. L. S. E., Silva, E. C., Cândido, C. J., Silva A. F., Nascimento, V. A., Ballard, C. R. ... Hiane, P. A. (2020). Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal. Food Research International, 137.
Saura-Calixto, F., & Goni, I. (2006). Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry, 94(3), 442-447.
Silva, J.S., Damiani, C., Silva, E.P., Ruffi, C.R.G., Asquieri , E.R., Silva, T.L.L. & Vilas Boas E.V.B. (2018). Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars. Journal of Food Quality, 2018, 1-12.
Silva, J. S., Damiani, C., Silva, T. L. L., Silva, E. P., Cunha, M. C., Asquieri, E, R. & Vilas Boas, E. V. B. (2020). Nutritional characterization and technological functional properties of marolo pulp flour. Research, Society and Development, 9 (4).
Soares, M. F., & Silva, D. X. (2020). Investigation of bioative compounds and antioxidant activity in tocantinian closed fruits. Revista Cereus, 64-76.
SOARES, P., Davó- Blanes, M. C., Martinelli, S. S., Melgarejo, L., & Cavalli, S. B. (2017). The effect of new purchase criteria on food procurement for the Brazilian school feeding program. Appetite, 108 (1), 288-294.
Souza-Borges, P. K., Sokei, F. R., Spagnol, T. D., & Conti- Silva, A. C. (2013). Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose. Semina: Ciências Agrárias, Londrina, 34(6), 2837-2846.
Strohecker, R., & Henning, H. M. (1967). Análises de vitaminas: métodos comprovados. Madrid: Paz Montolvo, 428.
Szczesniak, A. S. (2002).Texture is a sensory property. Food Quality and Preference, Barking, 13(4), 215-225.
Vilas Boas, B. M., Alves, A. P., Alves, J. A., Rodrigues, L. J., Alves, T. C., Vilas Boas E. V. B. (2013). Caracterização física, química e bioquímica do mesocarpo interno de frutos do pequizeiro colhidos em diferentes estádios de desenvolvimento. Ciência Rural, Santa Maria, 43(12), 2285-2290.
Vilas Boas, E. V. B. (2004). Frutas minimamente processadas: pequi. In: Autores Diversos. III Encontro Nacional sobre Processamento Mínimo de Frutas e Hortaliças. Viçosa: UFV, p.122-127.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Rafaela da Silva Melo; Rafael Carvalho do Lago; Ana Beatriz Silva Araújo; Mariana Crivelari da Cunha; Ana Lázara Matos Oliveira; Hanna Elisia Araújo; Joelma Pereira; Elisângela Elena Nunes Carvalho; Eduardo Valério de Barros Vilas Boas
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
