Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.
2020
Аутори:
Gonzales-Barron, UrsulaDijkshoorn, Rody
Maloncy, Maikel
Finimundy, Tiane
Calhelha, Ricardo C.
Pereira, Carla
Stojković, Dejan
Soković, Marina
Ferreira, Isabel C. F. R.
Barros, Lillian
Cadavez, Vasco
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Algarrobo flour; Alternative flour; Alveoli size; Antimicrobial; Antioxidant; Breadmaking; Cytotoxicity; Dough rheology; Nutritional quality; Texture profile analysisИзвор:
Foods (Basel, Switzerland), 2020, 9, 5, 597-Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200007 (Универзитет у Београду, Институт за биолошка истраживања 'Синиша Станковић') (RS-MESTD-inst-2020-200007)
- 0377_Iberphenol_6_E and 0612_TRANS_CO_LAB_2_P
DOI: 10.3390/foods9050597
ISSN: 2304-8158
PubMed: 32392753
WoS: 000542281300072
Scopus: 2-s2.0-85085071971
URI
https://www.mdpi.com/2304-8158/9/5/597http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC7278699
https://radar.ibiss.bg.ac.rs/handle/123456789/3692