ABSTRACT
The present study aims to formulate and develop functional breads from wheat and pigeon pea flour and evaluate their nutritional and sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of wheat flour with pigeon pea flour in varying proportions (10%, 20% 25% 50%), and the nutritional and sensory characteristics of the different breads produced were evaluated. Results indicated that the protein content of the composite breads significantly increases (p <0.005) according to the pigeon pea flour incorporation rate. However, the evaluation of sensory characteristics indicated that only composite breads result from the incorporation rate of 10% of pigeon pea flours have organoleptic characteristics appreciated by the panel of tasters. These results therefore underline that the perception and opinion of consumers are very important parameters to be taken into account in any innovation process in the field of food technology.
ABSTRACT
Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.
Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo.
Subject(s)
Arachis , Bread , Proteins , Chemical Phenomena , Cookies , Flour , Food Quality , DegreasingABSTRACT
Functional breads constitute an interesting alternative as a vehicle of new dietary fiber sources. Two ingredients which are obtained and used at regional levels were studied: green banana flour (GBF) (Musa acuminata var nanica) and American carob flour (CF) (Prosopis alba). Breads were made mixing these flours with wheat flour (WF): GBF/WF 50:50 and CF/WF 25:75. Proximal composition of all samples was assessed according to AOAC methods. Iron, zinc and calcium contents were determined by AAS and mineral dialyzability using an in vitro method. The studied flours as well as the breads were characterized by high dietary fiber contents (12.4 and 31.0 in GBF and CF; and 6.9 and 10.2 in the green banana and carob breads, respectively). Breads had about 22% less available carbohydrates than white bread. Mineral dialyzability increased in breads about 30 to 50%, since fermentation promotes phytates degradation. The greatest effect was observed on iron dialyzability. These results indicate that these flours might be promising ingredients for use in the design of functional breads, with important levels of dietary fiber. These breads may be labeled as high fiber products according to current national regulations (minimum 6%). The inclusion of CF contributed to higher iron and calcium levels while the use of GBF, due to its functional properties, allowed for a greater replacement of wheat flour.
Los panes funcionales representan una alternativa interesante como vehículo de nuevas fuentes de fibra. Se estudiaron materias primas cuya obtención y uso es aún de tipo artesanal: la harina de banana verde (HBV) (Musa acuminata var nanica) y la harina de algarroba (HA) (Prosopis alba). Se elaboraron panes en mezcla con harina de trigo (HT): HBV/HT 50:50 y HA/HT 25:75. La composición centesimal de todas las muestras se realizó según AOAC. Se determinó el contenido de hierro, zinc y calcio por EAA y la dializabilidad mineral por un método in vitro. Tanto las materias primas como los panes se caracterizaron por un alto contenido de fibra (12,4 y 31,0 para HBV y HA y 6,9 y 10,2 para los panes de harina de plátano y algarroba respectivamente). Los panes presentaron alrededor de 22% menos de carbohidratos disponibles que el pan blanco. La dializabilidad de minerales se incrementó en los panes entre un 30 y un 50% ya que la fermentación promueve la degradación de los fitatos. El mayor efecto se observó sobre la dializabilidad de hierro. Estos resultados señalan a estas harinas como ingredientes promisorios para su utilización en el diseño de panes funcionales, con un importante aporte de fibra dietaria, que permite considerarlos alimentos ricos en fibra, de acuerdo a la legislación vigente (Código Alimentario Argentino) que señala un mínimo de 6% para dichos productos. La inclusión de HA contribuyó a un mayor aporte de hierro y calcio, mientras que la de HBV, por sus características funcionales, permitió un mayor reemplazo de harina de trigo.
Subject(s)
Humans , Bread , Dietary Fiber , Functional Food , Flour , Fruit , MineralsABSTRACT
Este trabalho teve como objetivo avaliar a composição centesimal e as características sensoriais de pães elaborados com concentração proporcional de farinhas de soja integral e de trigo. Foram elaboradas quatro formulações de pães doces, utilizando-se farinhas mistas de trigo (50%) e de soja (50%) de diferentes cultivares, destinados à alimentação humana, sendo um cultivar convencional, dois sem lipoxigenasese o quarto com baixo teor de inibidor de tripsina. Foram avaliados os teores de carboidratos, proteínas, lipídios, calorias, resíduo mineral fixo e umidade. A aceitação sensorial foi testada por 101 consumidores empregando-se a escala hedônica estruturada de nove pontos; os dados foram analisados por meio de técnica de mapa de preferência interno. A incorporação da farinha de soja integral na mesma concentração da farinha de trigo (razão 50:50) nas formulações aumentou o valor nutricional dos pães, especialmente quanto aos teores de proteína e de lipídio, em comparação ao pão convencional. A aceitação das formulações sugere que a utilização da farinha de soja de cultivares sem lipoxigenases minimizou os problemas sensoriaisi ndesejáveis, característicos da soja. O uso de farinhas mistas de soja e trigo na mesma proporção agregou valor nutricional e promoveu boa aceitação sensorial dos produtos, especialmente nos pães elaborados com farinha de soja sem lipoxigenases.