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Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition

2022Conference object Open access
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dc.contributor.authorFerreira, Fernanda
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorGuimarães, Rafaela
dc.contributor.authorLemos, André
dc.contributor.authorPintado, Manuela
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-02-22T16:40:55Z
dc.date.available2023-02-22T16:40:55Z
dc.date.issued2022
dc.description.abstractThermal waters (TW) are natural mineral waters emerging from the inside of a thermal spring, being known for their mineral composition, therapeutic application or health beneficial effects. The Northern region holds one of the main centers of TW in Portugal, located in Chaves. Although it has been used in comestic and pharmaceutical fields, in food products it has been underexploited. Thus, this study aimed to evaluate the effect of TW incorporation on the centesimal and mineral composition of Biju bread, which is typically consumed in Portugal. Breads were prepared using 80% of TW from Chaves, Vila Real, Portugal. According to the obtained results, the incorporation of TW did not affect the content of moisture, proteins, carbohydrates and energetic value. Compared with the Biju control, the mineral composition of potassium (K), sodium (Na), magnesium (Mg), iron (Fe) and zinc (Zn) increased in Biju bread with addition of TW and revealed the major minerals found in the sample. The total concentration minerals for both formulations (biju control and biju TW) ranged among 543,1658 and 599,4273 mg/100g FW, respectively. Thus, these results indicate that TW may be successfully incorporated in breads, adding value to regional products, and potentially improving their nutritional value.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, Fernanda; Ueda, Jonata Massao; Silveira, Tayse da; Heleno, Sandrina A.; Guimarães, Rafaela; Lemos, André; Pintado, Manuela; Alves, Maria José; Barros, Lillian (2022). Traditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral composition. In Innovation in Mediterranean Traditional Foods: novel products and processes; book of abstracts. ISBN 978-972-745-311-5
dc.identifier.isbn978-972-745-311-5
dc.identifier.urihttp://hdl.handle.net/10198/27112
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCentesimal compositionpt_PT
dc.subjectMineralspt_PT
dc.subjectTraditional foodpt_PT
dc.subjectMineral waterpt_PT
dc.subjectBiju breadpt_PT
dc.titleTraditional breads prepared with Portuguese thermal mineral waters: effects on centesimal and mineral compositionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage71pt_PT
oaire.citation.startPage71pt_PT
oaire.citation.titleInnovation in Mediterranean Traditional Foods: novel products and processes; book of abstractspt_PT
person.familyNameUeda
person.familyNameSilveira
person.familyNameHeleno
person.familyNameAlves
person.familyNameBarros
person.givenNameJonata Massao
person.givenNameTayse F. F. da
person.givenNameSandrina A.
person.givenNameMaria José
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id541E-97D4-A3E5
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridM-6624-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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