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Nutritive and bioactive properties of mesquite (prosopis pallida) flour and its technological performance in breadmaking

2020Journal article Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorDijkshoorn, Rody
dc.contributor.authorMaloncy, Maikel
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPereira, Carla
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:25Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:25Z
dc.date.issued2020
dc.description.abstractAlthough 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). U.G.-B. L.B. and R.C.C. also thank the national funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program contract. C.P. is grateful to the celebration of the program-contract foreseen in No. 4, 5 and 6 of article 23 of Decree-Law No. 57/29 August 2016, amended by Law No. 57/19 July 2017. This work has been supported by Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-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. 1-25en_EN
dc.identifier.doi10.3390/foods9050597en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22300
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAlgarrobo flouren_EN
dc.subjectAlternative flouren_EN
dc.subjectAlveoli sizeen_EN
dc.subjectAntimicrobialen_EN
dc.subjectAntioxidanten_EN
dc.subjectBreadmakingen_EN
dc.subjectCytotoxicityen_EN
dc.subjectDough rheologyen_EN
dc.subjectNutritional qualityen_EN
dc.subjectTexture profile analysisen_EN
dc.titleNutritive and bioactive properties of mesquite (prosopis pallida) flour and its technological performance in breadmakingen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonzales-Barron
person.familyNameFinimundy
person.familyNameCalhelha
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.familyNameCadavez
person.givenNameUrsula
person.givenNameTiane C.
person.givenNameRicardo C.
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameVasco
person.identifier1415151
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person.identifier.orcid0000-0002-8462-9775
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person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridJ-2172-2014
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id9435483700
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person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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