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Advisor(s)
Abstract(s)
Of the numerous ways that the food industry has revolutionized itself in the last century, it is possible to
point out the use of unconventional food plants (UFP) as one of them. These plants, in addition to their
abundance, organoleptic, nutritional, and bioactive characteristics, do not compete directly with other plant
matrices used for human consumption [1,2]. All of these facts led us to the following question: the use of
non-conventional seeds for the development of new bakery products can be a new trend or is just a myth?
To answer this question, the flour of three PANC seeds, Guizotia abyssinica (Lf, niger) Cass., Panicum
miliaceum L. (millet) and Phalaris canariensis L. (birdssed) were chosen for the development of new bread
products. Physical parameters (granulometry and water absorption index - WAI) were studied, followed by
the nutritional value (AOAC methods), free sugars (HPLC-RI), fatty acids (GC-FID), organic acids
(UPLC-DAD), tocopherols (HPLC -fluorescence) and phenolic compounds (HPLC-DAD/ESI/MSn). The
antioxidant, hepatotoxic, and antimicrobial potential of the hydroethanolic extracts was also determined.
The breads were prepared with partial replacement of the wheat flour (20% of the UFP’s flour), having
been studied several physical-chemical characteristics of the products, supported by the centroid simplex
statistical method to understand the real effect of the application of the UFP flours. The use of the three
flours should be complemented with other flours for bakery application, since all presented high
granulometry and a high WAI. The seed that stood out the most was niger seed, with high total fat, PUFA,
sugars, tocopherols, and phenolic compounds contents; as also low IC50 and MIC values (hydroethanolic
extracts) for inhibition of lipid peroxidation and antimicrobial activity, respectively. Niger and millet
presented outstanding results as antifungal, with MIC values lower than the positive controls used (E211
and E224). None of the samples presented hepatotoxicity. Finally, the most similar breads in terms of
texture, specific volume, and color to the control bread (100% wheat) were the ones prepared with partial
replacement with millet and birdseed. Considering their nutritional, chemical, and bioactive profile, the use
of these seeds is highly advisable in the context of a fortified diet, with beneficial health effects for the
consumer. In addition, all proved to have a great potential to be a new trend in the bakery industry.
Description
Keywords
Non-conventional seeds
Citation
Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Non-conventional seeds for the development of new bakery products: a new trend or myth? In Trends in grain-based foods: Book of abstracts. Bragança
Publisher
Instituto Poitécnico de Bragança