Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Micheli Mayara  Trentin; Marlene Bampi; Andréia Zilio Dinon

doi:10.33448/rsd-v9i11.9728

Autores/as

Micheli Mayara Trentin State University of Santa Catarina https://orcid.org/0000-0001-6208-8552
Marlene Bampi State University of Santa Catarina https://orcid.org/0000-0002-3030-2099
Andréia Zilio Dinon Santa Catarina State University https://orcid.org/0000-0002-0676-5050

DOI:

https://doi.org/10.33448/rsd-v9i11.9728

Palabras clave:

Pereskia aculeata; Caracterización fisicoquímica; Antioxidantes; Fenólicos totales.

Resumen

El objetivo de este trabajo fue evaluar la calidad nutricional y reológica de la harina de ora-pro-nobis (OPNF) y su influencia en la sustitución de la harina de trigo (WF), a través del análisis de parámetros fisicoquímicos, determinación de compuestos fenólicos, actividad antioxidante y análisis reológicos de harina de trigo y mezclas con 10 a 30 % de OPNF. Se evaluaron mezclas de harinas con 10%, 20% y 30% de OPNF en sustitución de WF en la base de harina. El OPNF mostró mayores valores de lípidos (2,87%), proteínas (18,29%), fibras (44,13%), cenizas (11,19%), minerales (Ca, Mg, K, Na, Fe y Zn), betacaroteno (71,37 µg 100 g^-1), licopeno (25,02 µg 100 g^-1), clorofila total (24,40 µg 100 g^-1), capacidad de captación de radicales ABTS (15,02 µmol Trolox Eq. g^-1) y DPPH (IC 50 = 33,30 extracto μmol mL^-1) en relación con WF. Las mezclas de harinas con 10%, 20% y 30% de OPNF mostraron un mayor valor nutricional y actividad antioxidante proporcional al aumento de la concentración de OPNF. El aumento de la concentración de OPNF en las mezclas de harinas redujo los valores de fuerza del gluten (P), tenacidad (W), extensibilidad (L), absorción de agua y falling number. Además, aumentó los valores de tiempo de desarrollo de la masa, estabilidad de la masa y absorción de agua. Los resultados de los análisis reológicos indican que las mezclas de harina de OPNF (10%, 20% y 30%) con WF tienen características adecuadas para su uso en galletas, pasteles horneados y panes. Los resultados del estudio demuestran el valor nutricional y el potencial tecnológico de OPNF para el desarrollo de los productos alimenticios.

Citas

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Evaluación nutricional y reológica de mezclas de harina de ora-pro-nóbis (Pereskia aculeata Miller) y harina de trigo

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