TY  - JOUR
AU  - Gonzales-Barron, Ursula
AU  - Dijkshoorn, Rody
AU  - Maloncy, Maikel
AU  - Finimundy, Tiane
AU  - Calhelha, Ricardo C.
AU  - Pereira, Carla
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Cadavez, Vasco
PY  - 2020
UR  - https://www.mdpi.com/2304-8158/9/5/597
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC7278699
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3692
AB  - 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.
PB  - MDPI Multidisciplinary Digital Publishing Institute
T2  - Foods (Basel, Switzerland)
T1  - Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.
IS  - 5
VL  - 9
DO  - 10.3390/foods9050597
SP  - 597
ER  - 

@article{
author = "Gonzales-Barron, Ursula and Dijkshoorn, Rody and Maloncy, Maikel and Finimundy, Tiane and Calhelha, Ricardo C. and Pereira, Carla and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian and Cadavez, Vasco",
year = "2020",
abstract = "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.",
publisher = "MDPI Multidisciplinary Digital Publishing Institute",
journal = "Foods (Basel, Switzerland)",
title = "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.",
number = "5",
volume = "9",
doi = "10.3390/foods9050597",
pages = "597"
}

Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Calhelha, R. C., Pereira, C., Stojković, D., Soković, M., Ferreira, I. C. F. R., Barros, L.,& Cadavez, V.. (2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.. in Foods (Basel, Switzerland)
MDPI Multidisciplinary Digital Publishing Institute., 9(5), 597.
https://doi.org/10.3390/foods9050597

Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, Stojković D, Soković M, Ferreira ICFR, Barros L, Cadavez V. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.. in Foods (Basel, Switzerland). 2020;9(5):597.
doi:10.3390/foods9050597 .

Gonzales-Barron, Ursula, Dijkshoorn, Rody, Maloncy, Maikel, Finimundy, Tiane, Calhelha, Ricardo C., Pereira, Carla, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, Cadavez, Vasco, "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking." in Foods (Basel, Switzerland), 9, no. 5 (2020):597,
https://doi.org/10.3390/foods9050597 . .