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Orientador(es)
Resumo(s)
The food industry has a significant impact on global economy. The development of new products and food
ingredients that improve the nutritional, functional, and organoleptic properties play a critical role in the
discovery of higher-quality products. Bread is one of the most common foods found in most people's daily
diets. Water plays a crucial role in its preparation, since it hydrates the flour, amide, and proteins. In this
way, natural mineral waters (thermal and carbonated) are rich in trace elements, presenting great potential
in the development of new enriched products
[1,2]
. The main purpose of this study was to create bread, biju,
and chapata formulations that used natural mineral water instead of regular water to better understand the
impact of different liquids on the physicochemical properties and centesimal composition of bread (thermal
and carbonated). After cooking, parameters such as carbohydrates, ash, fat, protein, salt content, pH, water
activity, minerals and fatty acids were determined. With regards to the centesimal composition, the
carbonated and thermal biju breads showed significant increase in the energy value when compared to
normal bread. Although the chapata thermal bread had the highest protein and salt content, the energy
value remained unchanged. Noteworthy, analyzing the fatty acid profile for the thermal biju bread there
was a significant decrease in the PUFA content. Considering the chapata bread (carbonated and thermal)
highest contents of mainly SFA and MUFA were found. When comparing normal bread with carbonated
and thermal chapata breads in pH parameter, these breads showed the highest values, while the water
activity increased in the carbonated and thermal biju bread. Finally, a highest total mineral content, was
observed in the carbonated and thermal biju bread. Overall, the results suggest that thermal and carbonated
waters could be useful ingredients in the development of novel functional products
Descrição
Palavras-chave
Bread Natural mineral water
Contexto Educativo
Citação
Ferreira, Fernanda; Ueda, Jonata M.; Guimarães, Rafaela; Heleno, Sandrina A.; Carocho, Márcio; Lemos, André; Pintado, Manuela; Alves, Maria José; Barros, Lillian (2022). A breakthrough on bread formulation: natural mineral water as a novel functional ingredient. In Barros, Lillian; Melgar Castañeda, Bruno; Shiraishi, Carlos Seiti Hurtado (Eds.) TRANSCOLAB SUMMIT: Trends in grain-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6
Editora
Instituto Politécnico de Bragança