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A breakthrough on bread formulation: natural mineral water as a novel functional ingredient

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dc.contributor.authorFerreira, Fernanda
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorGuimarães, Rafaela
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorLemos, André
dc.contributor.authorPintado, Manuela
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-02-20T16:31:57Z
dc.date.available2023-02-20T16:31:57Z
dc.date.issued2022
dc.description.abstractThe 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 productspt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). Also to FCT and BPI La Caixa Foundation, within project titled ‘AquaeVitae - Água Termal Como Fonte de Vida e Saúde” - “PROMOVE – O futuro do Interior” call 2020 and “AquaValor—Centro de Valorização e Transferência de Tecnologia da Água” (NORTE-01-0246-FEDER-000053), supported by Norte Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF). S. Heleno and M. Carocho thank FCT for their individual employment program–contract (CEECIND/03040/2017, CEEC-IND/00831/2018), and L. Barros also thanks FCT through the institutional scientific employment program–contract for her contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, 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 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/27072
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreadpt_PT
dc.subjectNatural mineral waterpt_PT
dc.titleA breakthrough on bread formulation: natural mineral water as a novel functional ingredientpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberCEECIND/03040/2017/CP1403/CT0001
oaire.awardNumberCEECIND/00831/2018/CP1578/CT0001
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage51pt_PT
oaire.citation.startPage51pt_PT
oaire.citation.titleTRANSCOLAB SUMMIT: Trends in grain-based foods: book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
oaire.fundingStreamCEEC IND 2018
person.familyNameUeda
person.familyNameHeleno
person.familyNameCarocho
person.familyNameAlves
person.familyNameBarros
person.givenNameJonata Massao
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameMaria José
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
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person.identifier.ciencia-id8B18-3095-6FC9
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person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridM-6624-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57222522617
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person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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