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Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour

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.authorCarocho, Márcio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:11:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:11:30Z
dc.date.issued2020
dc.description.abstractThe objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55.en_EN
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); L. Barros, U. Gonzales-Barron and M. Carocho also thank the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for their contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, Ursula; Dijkshoorn, Rody; Maloncy, Maikel; Finimundy, Tiane; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian; Cadavez, Vasco (2020). Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Research International. ISSN 0963-9969. 137, p. 1-8en_EN
dc.identifier.doi10.1016/j.foodres.2020.109621en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/23358
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAlgarrobaen_EN
dc.subjectComposite breaden_EN
dc.subjectFatty acidsen_EN
dc.subjectShelf lifeen_EN
dc.subjectTexture profile analysisen_EN
dc.titleNutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flouren_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonzales-Barron
person.familyNameFinimundy
person.familyNameCarocho
person.familyNameFerreira
person.familyNameBarros
person.familyNameCadavez
person.givenNameUrsula
person.givenNameTiane C.
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameVasco
person.identifierawbWiiMAAAAJ&hl
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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