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Non-conventional seeds for the development of new bakery products: a new trend or myth?

2022Documento de conferência Acesso aberto
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dc.contributor.authorLima, Juliana França
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-12T16:04:20Z
dc.date.available2022-07-12T16:04:20Z
dc.date.issued2022
dc.description.abstractOf 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.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for L. Barros/M.I. Dias/C.Pereira; to FEDER-Interreg España-Portugal programme (TRANSCoLAB0612_TRANS_CO_LAB_2_P). To the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042; to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, 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. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25641
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Poitécnico de Bragançapt_PT
dc.relationNorte-01-0145-FEDER-000042pt_PT
dc.relationMountain Research Centre - UID/AGR/00690/2019
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNon-conventional seedspt_PT
dc.titleNon-conventional seeds for the development of new bakery products: a new trend or myth?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2019
oaire.awardTitleMountain Research Centre - UID/AGR/00690/2019
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage43pt_PT
oaire.citation.startPage43pt_PT
oaire.citation.titleTrends in grain-based foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
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person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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