Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties

Valerga, Lucía; Quintero-Ruiz, Natalia A.; Concellón, Analı́a; Puppo, Marı́a Cecilia

doi:10.1007/s13197-019-04231-5

Cited by 4 publications

(1 citation statement)

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“…Therefore, flour and bread from eggplants presented a higher nutritional quality than wheat bread, due to eggplant contribute with minerals and fibre. From the bioactive point of view, also contribute to diet with antioxidant components and to lesser amount of available carbohydrates, considering that eggplant do not contain starch, only soluble sugars as glucose, fructose and mainly sucrose (Valerga et al 2019). On the other hand, wheat flour contains a great proportion of non-fibre and available carbohydrates as starch.…”

Section: Proximal Composition and Antioxidant Capacity Of Flour And Breadmentioning

confidence: 99%

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

et al. 2019

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Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant-wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.

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Section: Proximal Composition and Antioxidant Capacity Of Flour And Breadmentioning

confidence: 99%