A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Abstract

Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

“…However, when addition level exceeded 10 wt%, the opposite occurred, which could be probably ascribed to the higher content of phenolic substances (Anil, 2017). A similar trend can be observed in the case of the difference between peak C1 and C2 values (C1-C2), which characterized the degree of protein weakening due to heat (Saavedra et al, 2021). The lowest C1-C2 values were determined for the composite dough containing 20 wt% GSKP, and this result was highly consistent with C2 value.…”

Soursop (Annona muricata) Properties and Perspectives for Integral Valorization

“…A common application for fruit peel is the production of flour and/or powder, allowing its use in various products and compound extractions. Although the flour is prepared with other parts of the fruit [ 61 ], this process can be adapted to the peels and used in bakery products, even at low concentrations, allowing the reduction of this residues and the enrichment of food products. The use of fruit residues flour, such as soursop peel, becomes an important procedure for the incorporation of these compounds, and their increased dietary fiber, common in fruit peel, contributes to good health [ 62 ].…”

Aproveitamento De Resíduos Vegetais No Desenvolvimento De Pães: Uma Breve Revisão

“…No teste afetivo, pães elaborados seguindo o critério 2, receberam as maiores pontuações médias nos atributos sabor (7,08), textura (7,34) e sabor residual (6,80), situados de "gostei moderadamente" a "gostei ligeiramente". Foi possível concluir então que ao elaborar pães que possuem uma rede de glúten forte, existirá influência na qualidade final do produto, contribuindo com uma maior aceitação de suas características sensórias (SAAVEDRA et al, 2021).…”

“…Pesquisas desenvolvidas no setor de panificação também têm contribuído com essa causa, usando resíduos de frutas, legumes, raízes e cereais na incorporação de produtos do segmento, especialmente em pães, avaliando suas características de qualidade e a sua aceitação por consumidores (FERREIRA et al, 2020;KUIAVSKI et al, 2020;SAAVEDRA et al, 2021).…”