Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

Abstract

Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-Orutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

“…The addition of JPSP resulted in a 67% increase in total phenolic content in JB (267.3 mg/100 g) compared to CB (160.3 mg/100 g). Similarly, several studies have reported increased phenolic content in baking products incorporated with fruit powders (Ho et al ., 2013; Hayta et al ., 2014; Alves & Perrone, 2015; Arun et al ., 2015; Platat et al ., 2015; Bhol et al ., 2016; Castelo‐Branco et al ., 2016; Bourekoua et al ., 2018; Abreu et al ., 2019). Bioprocessing, however, only affects the total phenolic content in jabuticaba bread, leading to a 28% increase in JBB (341.8 mg/100 g) compared to JB (267.3 mg/100 g).…”

“…Control bread (CB) was prepared according to Castelo‐Branco et al . (2016) with modifications, in duplicate, in an automatic bakery machine (MultiPane, Britania®, Curitiba, Brazil) under conditions pre‐established by the manufacturer. The bread‐making process consisted of three stages: mixing (27 min at 28 °C), fermentation (130 min at 39 °C), and baking (60 min at 164 °C).…”

“…Extraction of soluble and insoluble phenolic compounds in JPSP, CB, CBB, JB, and JBB was performed in duplicate according to Castelo‐Branco et al . (2016) and analysed by HPLC‐DAD. The LC system (Shimadzu Corp., Kyoto, Japan) comprised two LC‐20AD pumps, a SIL‐20AHT automatic injector, an SPD‐M20A photo‐diode array detector (PDA), a CBM‐20A system controller, and a DGU‐20A5 degasser.…”