Development of “bisnaguinha” bread fibre source
DOI:
https://doi.org/10.5327/fst.91422Keywords:
Peel flour, fruit residues, sweet passion fruit, Passiflora alata curtis, bread productsAbstract
Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics.
Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.
Downloads
References
AACC. American Association of Cereal Chemists. Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, Inc, St. Paul, MN, USA, 1995.
AOAC. Association of Official Analytical Chemists (2005). Official Methods of Analysis of AOAC International (W. Horwitz, Ed.), 18th Ed.Gaithersberg, USA: AOAC International, 2005.
Borges, R. M., Alencar, E. R., Costa, A. M., & Junqueira, N. T. V. (2020). Physicochemical aspects of genotypes of Passiflora alata Curtis. Brazilian Journal of Food Technology, 23, 1-10. https://doi.org/10.1590/1981-6723.18819.
Brandão, T. M., Vieira, M. A., Elias, H. H. S., Schiassi, M. C. E. V., Santos, H. V., & Pereira, P. A. P. (2020). Effect of time and temperature on the physical characteristics of dietetic functional mixed cerrado fruit preserves. Research, Society and Development, 9(10), 1-22. http://dx.doi.org/10.33448/rsd-v9i10.9267.
Brasil, Ministério da Saúde. Agência Nacional de Vigilância Sanitária – ANVISA. (2020). Estabelece os requisitos técnicos para declaração da rotulagem nutricional nos alimentos embalados (Instrução Normativa - IN nº 75, de 08 de outubro de 2020). Diário Oficial da República Federativa do Brasil.
Carocho, M., Morales, P., Ciudad-Mulero, M., Fernández-Ruiz, V., Ferreira, E., Heleno, S., Rodrigues, P., Barros, L., & Ferreira, I. C. F. R. (2020). Comparison of different bread types: Chemical and physical parameters. Food Chemistry, 310, 1-8. https://doi.org/10.1016/j.foodchem.2019.125954.
Chandra, M. V., & Shamasundar, B. A. (2015). Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish. International Journal of Food Properties, 18(3), 572-584. https://doi.org/10.1080/10942912.2013.845787.
Constantino, J. S. F., & Lopes, J. D. (2019). Desenvolvimento de pão de forma contendo farinha mista de maracujá e jabuticaba. In Cardoso, N. A., Rocha, R. R., & Laurindo, M. V (Eds), As Ciências Biológicas e da Saúde na Contemporaneidade 2 (2a ed., pp. 127-142). Atena. https://www.atenaeditora.com.br/wp-content/uploads/2019/03/e-book-As-Ci%C3%AAncias-Biol%C3%B3gicas-e-da-Sa%C3%BAde-na-Contemporaneidade-2-1.pdf
Conti-Silva, A. C., & Roncari, R. F. (2015). Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour. Nutrition & Food Science, 45(4), 595-605. https://doi.org/10.1108/NFS-03-2015-0023.
Correia, L. D. B.; Sampaio, R. F.; Lima, V. C.; Tobal, T. M. (2022). Tahiti lime peel flour as an alternative for increasing fiber content in new food products. Multitemas, 27 (65), 73-86. http://dx.doi.org/10.20435/multi.v27i65.3375.
Cunha, J. A., Rolim, P. M., Silva, C. D, K. S. F., Sousa, F. C., Nabas, R. C., & Seabra, L. M. A. J. (2020). From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. Var. Reticulatus). PLoS ONE, 15(1), 1-18. http://dx.doi.org/10.1371/journal.pone.0219229.
Damasceno, C. S. B., Silva, D. N., Damasceno, E. R., Oliveira, L. F., Porto, K. R. A., & Candil, R. F. M. (2018). Efeito da adição de farinha da casca de maracujá (Passiflora edulis) na aceitabilidade de pão. Visão Acadêmica, 19(3), 46-60.
Dourisboure, L. N., & Ortega, N.F. (2017). Composição química e avaliação do teor de carotenoides da farinha de maracujá doce (Passiflora alata Curtis) (Trabalho de Conclusão de Curso). Universidade Federal da Grande Dourados, Dourados.
Dutcosky, S.D. (2013). Análise sensorial de alimentos. (4 ed.). Paraná: Champagnat.
Faber, T. J., Jaishankar, A., & McKinley, G. H. (2017). Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework. Food Hydrocolloids, 62, 311-324. http://dx.doi.org/10.1016/J.FOODHYD.2016.05.041.
Faveri, A., Faveri, R., Broering, M. F., Bousfield, I. T., Goss, M. J., Muller, S. P., Pereira, R. O., Silva, A. M. O., Machado, I. D., Quintão, N. L. M. & Santin, J. R. (2020). Effects of passion fruit peel flour (Passiflora edulis f. flavicarpa O. Deg.) in cafeteria dietinduced metabolic disorders. Journal of Ethnopharmacology, 250. http://dx.doi.org/10.1016/j.jep.2019.112482.
Food and Agricultural Organization of the united nations – FAO. (2019). The stage of food and agriculture – Moving forward on food loss and waste reduction. Rome.
Gomathi, G. K., & Parameshwari, S. (2022). Evaluation of buckwheat flour addition on the sensory, nutritional and materialistic properties analysis of Indian flat bread. Materials Today: Proceedings. https://doi.org/10.1016/j.matpr.2022.04.778.
Kuiavski, M. P., Bezerra, J. R. M. V., Teixeira, A. M., & Rigo, M. (2020). Preparation of breads with the addition of malt bagasse flour. Brazilian Journal of Development, 6(7), 53208-53221. http://dx.doi.org/10.34117/bjdv6n7-823.
Lima, K. N., Oliveira, M. L., & Ferreira, M. C. M. (2021). Sensory analysis and nutritional value of gluten-free bread with tangerine shell flour (Citrus reticulata). Food Science and Technology, 16, 1-12. http://dx.doi.org/10.54372/sb.2021.v16.2922.
Meilgaard, M., Civille, G.V., Carr, B. T. (1999). Sensory Evaluation Tecniques. (3 ed.). New Work: CRC Press.
Meneses, I. S. B., Feitosa, B. R., Dias, L. S. C., Tulini, F. L., Souza, V. B., & Martins, M. V. (2020). Chemical-physical and sensory analysis of breads enriched with different proportions of soybean flour (Glycine max). Brazilian Journal of Development, 6(11), 87049-87060. http://dx.doi.org/10.34117/bjdv6n11-216.
Muñoz-almagro, N., Montilla, A., & Villamiel, M. (2021). Role of pectin in the current trends towards low-glycaemic food consumption. Food Research International, 140. http://dx.doi.org/10.1016/j.foodres.2020.109851.
Noor Aziah, A. A.; Lee Min, W.; Rajeev Bhat. (2011). Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours. International Journal of Food Sciences and Nutrition, 62 (6), 559-67. http://dx.doi.org/10.3109/09637486.2011.562883.
Olojede, A. O., Sanni, A. I., & Banwo, K. (2020). Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT, 118. https://doi.org/10.1016/j.lwt.2019.108769.
Phattanakulkaewmorie, N., Paseephol, T., & Moongngarm, A. (2011). Chemical compositions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. World Academy of Science, Engineering and Technology, 5(9), 532-538. https://doi.org/10.5281/zenodo.1080728.
Popov-Raljić, J. V., Mastilović, J. S., Laličić-Petronijević, J. G., & Popov, V. S. (2009). Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color. Sensors, 9(11), 8613-8623. https://doi.org/10.3390/s91108613.
Ramli, M. N. A., Manap, A. W. N., Bhuyar, P., & Azelee, W. I. N. (2020). Passion fruit (Passiflora edulis) peel powder extract and its application towards antibacterial and antioxidant activity on the preserved meat products. Springer Nature Switzerland, 1. http://dx.doi.org/10.1007/S42452-020-03550-Z.
Reis, L. C. R., Facco, E. M. P., Salvador, M., Flôres, S. H., & Rios, A. O. (2020). Characterization of orange passion fruit peel flour and its use as an ingredient in bakery products. Journal of Culinary Science & Technology, 18(3), 214-230. https://doi.org/10.1080/15428052.2018.1564103.
Rosell, C. M., & Santos, E. (2010). Impact of fibers on physical characteristics of fresh and staled bake off bread. Journal of Food Engineering, 98(2), 273-281. https://doi.org/ 10.1016/j.jfoodeng.2010.01.008.
Sampaio, R.F., Lima, V. C., Bungart, G. A. M., Correia, L. D. B., & Tobal, T. M. (2022). Flour of Winged-stem Passion Fruit Peel: Nutrition Composition, Incorporation in Cookies and Sensory Acceptability. Brazilian Archives of Biology and Technology, 65.
https://doi.org/10.1590/1678-4324-2022200776.
Santos, C. M., Rocha, D. A., Madeira, R. A. V., Queiroz, E. R., Mendonça, M. M., Pereira, J., & Abreu, C. M. P. (2018). Preparation, characterization and sensory analysis of whole bread enriched with papaya byproducts flour. Brazilian Journal of Food Technology, 21, 1-9. http://dx.doi.org/10.1590/1981-6723.12017.
Souza, M. R., Martins, A. L. S., Souza, H. L. S., Oliveira, C. F., Mallet, A. C. T., & Nascimento, K. O. (2021). Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies. Research, Society and Development, 10(13), 1-15. http://dx.doi.org/10.33448/rsd-v10i13.21364.
Tavares, J. S., Mendes, M. C., Passos, S. R., Lourenço, A. A., Pederzoli, B. A., Soares, C. G., & Botellho, F. T. (2017). Nutritional composition of bread and comparison with the legislation of nutritional labeling. Vigil. sanit. debate, 5(1), 45-51. https://doi.org/10.3395/2317-269x.00797.
Teixeira, F., Lima, K. A., Silva, V. C., Franco, B. C., Santos, E. F., & Novello, D. (2018). Eggplant peel flour in bread: physico-chemical and sensorial analysis among children. Revista Ciência e Saúde, 11(2), 128-134, http://dx.doi.org/10.15448/1983-652X.2018.2.00000.
Wang, J., Rosell, C. M., & de Barber, C. B. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food chemistry, 79(2), 221-226. https://doi.org/10.1016/S0308-8146(02)00135-8.
