Orientador(es)
Resumo(s)
Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various
Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, &
Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and
bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking
as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an
appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw),
and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%),
oleic (35.5%), and linoleic acids (45.8%), -, -, and
- tocopherols, and contains phenolic compounds
such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour
were also found to have antimicrobial and antifungal e ects and did not show hepatoxicity. When
formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of
lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However,
up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness,
and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of
improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida
pod flour can be highly recommended.
Descrição
Palavras-chave
Algarrobo flour Alternative flour Alveoli size Antimicrobial Antioxidant Breadmaking Cytotoxicity Dough rheology Nutritional quality Texture profile analysis
Contexto Educativo
Citação
Gonzales-Barron, Ursula; Dijkshoorn, Rody; Maloncy, Maikel; Finimundy, Tiane; Calhelha, Ricardo C.; Pereira, Carla; Stojković, Dejan; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian; Cadavez, Vasco (2020). Nutritive and bioactive properties of mesquite (prosopis pallida) flour and its technological performance in breadmaking. Foods. ISSN 2304-8158. 9:5, p. 1-25