Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread

Ordóñez‐Santos, Luis Eduardo; Girón, Jader Martínez; Figueroa-Molano, Ana María

doi:10.19084/rca16008

Cited by 7 publications

(10 citation statements)

References 15 publications

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“…In contrast to the crust, the crumb color parameters of naranjilla bread were slightly lower than the control bread. Similar results were reported in bread with peach peel flour and orange, apple and pear derivatives (Ocen and Xu, 2013; Ordoñez et al , 2016; Bchir et al , 2014).…”

Section: Discussionsupporting

confidence: 87%

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Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Andrade-Cuvi

Guijarro-Fuertes

Concellón

et al. 2021

NFS

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Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components. Design/methodology/approach Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05). Findings The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability. Practical implications For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant. Originality/value Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

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Section: Discussionsupporting

confidence: 87%

“…The BI changes depending on the ingredients used in bread formulation. For example, the addition of artichoke flour increases the BI value (Boubaker et al , 2016), while peach peel flour reduces it (Ordoñez et al , 2016).…”

Section: Discussionmentioning

confidence: 99%

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Andrade-Cuvi

Guijarro-Fuertes

Concellón

et al. 2021

NFS

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“…This type of investigation may be carried out by moisture sorption isotherms, which provide key information to the development and optimization of food processes through the possibility of prediction of moisture adsorption and desorption data along storage at different relative humidity conditions ( Chisté et al., 2012 ; Carmo and Pena, 2019 ). There are available reports concerning the study of the technological potential of peach palm fruits to produce flour, from both their pulps ( Ferreira and Pena, 2003 ; Pires et al., 2019 ) or peels ( Órdóñez-Santos et al., 2016 ; Martínez-Girón et al., 2017 ). In addition, the hygroscopic behaviour of a flour prepared with oven-dried pulps of peach palm fruits was determined only by the acquisition of adsorption data at 15 °C and 35 °C ( Ferreira and Pena, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

Peach palm flour: production, hygroscopic behaviour and application in cookies

Ribeiro

Monteiro

Carmo

et al. 2021

Heliyon

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In this work, two types of flour from peach palm fruits ( Bactris gasipaes ) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes ( p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R 2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

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“…El pan se elaboró siguiendo la metodología de [18] con algunas modificaciones; los ingredientes fueron:150 g de harina de trigo, 54 g de agua, 37 g de margarina, 15 g de azúcar, 15 g de huevos, 3 g de sal y 3 g de levadura fresca; los ingredientes fueron amasados de forma manual durante 10 min, pasado este tiempo se dejó reposar la masa durante 15 min a temperatura ambiente, posteriormente se dividió la masa en porciones de 22 g y se leudó a 32 °C y 54 % humedad durante 40 min hasta triplicar su tamaño. Por último, se horneó la masa en un horno Óster a 180 °C durante 20 min.…”

Section: Aplicación De La Harina De Epicarpio De Mandarina En El Panunclassified

“…Se han adelantado varios estudios sobre el uso de harinas de epicarpio y mesocarpio de frutas en productos horneados. [13] evaluaron los parámetros fisicoquímicos y sensoriales del uso de harina de epicarpio de chontaduro en torta dulce. [14] determinó las propiedades fisicoquímicas y morfológicas y la viscosidad de la harina de castaña de agua india en la preparación de galletas.…”

Section: Introductionunclassified

Potencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en pan

Ordóñez‐Santos

Esparza-Estrada

Mahecha

2020

TecnoL.

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En este estudio se evaluó el potencial agroindustrial de la harina de epicarpio de mandarina Oneco (Citrus reticulata) como posible colorante natural en el pan. En la metodología se analizaron las propiedades fisicoquímicas como el pH, aw, los parámetros de color: luminosidad (L*), cromaticidad (C*) y ángulo de tono (h°), porcentaje de acidez, porcentaje de materia seca, cuantificación de carotenoides por espectrofotometría, compuestos fenólicos, capacidad antioxidante en harina y parámetros de color (L*, C* y h°) en el pan. Se encontró que, después del tratamiento de secado convectivo, se retuvieron concentraciones significativamente más altas de compuestos bioactivos como los fenólicos, se evidenció también un aumento en la capacidad antioxidante y el contenido de carotenoides, además de cambios significativos en los parámetros de color (L* y C*). En la sustitución de la harina de epicarpio de mandarina en las formulaciones del pan, se notó un aumento significativo en la concentración del contenido de carotenoides, siendo el pico de esta en la sustitución del 4 %; En los parámetros de color, se hallaron diferencias significativas en los parámetros L* y C*, presentando el mayor valor de L* en la sustitución del 2 % y de C* en la sustitución del 4 %, mientras que el parámetro h° no presentó diferencias significativas en ninguna de las formulaciones. Finalmente, se concluye que la harina de epicarpio de mandarina puede ser una alternativa importante, como aditivo de colorante natural en la elaboración del pan.

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Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread

Cited by 7 publications

References 15 publications

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Peach palm flour: production, hygroscopic behaviour and application in cookies

Potencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en pan

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