Gabiroba e pequi como ingredientes funcionais em pães doces: efeitosnutricionais e sensoriais

Abstract

Objectives:The incorporation of pulp and flour from native Brazilian fruits into flour-based products, such as bread, presents a promising alternative to enrich the nutritional and functional content of these foods, increasing their consumptionand relevance in school meals. Methodology:This study evaluated the effect of partially replacing wheat flour and water with pequi peel flour, gabiroba pulp flour and gabiroba pulp in sweet breads, through chemical, physical and sensory analyses. Results:The substitutions promoted significant changes (p<0.05) in the color variables [L*, C* (crumb and crust) and ºhue (crumb)], associated with non-enzymatic browning and ingredient characteristics. There was an increase in the hardness and chewiness of the breads. In nutritional terms, a reduction in moisture and an increase in the levels of lipids, ash, total phenolic compounds, vitamin C and antioxidant activity were stimulated. The main phenolic compounds identified were catechin, gallic acid and resveratrol. The formulations received good sensory evaluations, such as “liked” and “loved”, with no significant differences (p>0.05) in ease of use. Conclusion:The substitutions enriched the breads with functional products. These products value native fruits and have the potential to be included in more nutritious and sustainable school meals.