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Summary Whey proteins are of great nutritional and technological interest and their addition to bakery products can provide an increase in quality parameters such as texture, flavour and colour. In this study, four formulations were elaborated containing 0%, 10%, 20% and 30% of whey proteins. The physicochemical assessment included weight, height, volume, density, colour, hardness and centesimal and amino acid analysis. The sensory analysis included an affective test and buying intention. Height and volume after baking increased according to the amount of whey proteins added, while post‐baking density decreased. Whey protein added to cakes presented a protein increase higher than 50% when compared to the standard one. There was also a progressive increase in amino acids as quantities of whey proteins were added. The sensory showed a difference only in the 30% whey protein added cake, which proved to be less promising when compared to the other samples.

BACKGROUND The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS Sample 1 of Eugenia pyriformis presented the highest value of β‐carotene (0.1021 g kg−1), lutein (0.0511 g kg−1), zeaxanthin (0.0370 g kg−1), and α‐carotene (0.0112 g kg−1), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg−1) and vitamin A content (0.106, 0.035 and 0.178 g kg−1 RAE) of all seven species analyzed. The cyanidin 3‐glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg−1) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg−1). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry

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