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- Title
Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.
- Authors
Salgado, Jocelem; Rodrigues, Bruno; Donado-Pestana, Carlos; Dias, Carlos; Morzelle, Maressa; Salgado, Jocelem Mastrodi; Rodrigues, Bruno Sanches; Donado-Pestana, Carlos Mario; dos Santos Dias, Carlos Tadeu; Morzelle, Maressa Caldeira
- Abstract
Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.
- Subjects
BRAZIL; THEOBROMA grandiflorum; PHYTOCHEMICALS; STERCULIACEAE; BRAZILIANS; BIOACTIVE compounds; PHENOL analysis; ENRICHED foods; BREAD; COLOR; DIETARY fiber; FOOD; FRUIT; HYDROGEN-ion concentration; PHYTIC acid; PLANTS; TANNINS; TASTE; WHEAT
- Publication
Plant Foods for Human Nutrition, 2011, Vol 66, Issue 4, p384
- ISSN
0921-9668
- Publication type
journal article
- DOI
10.1007/s11130-011-0254-0