Affiliation:
1. Bioprocess Laboratory, Chemical Engineering Department Federal University of Rio Grande do Norte, Lagoa Nova Natal RN Brazil
2. Laboratory of Food Technology, Chemical Engineering Department Federal University of Rio Grande do Norte, Lagoa Nova Natal RN Brazil
3. Laboratory of Biochemical Engineering, Chemical Engineering Department Federal University of Rio Grande do Norte, Lagoa Nova Natal RN Brazil
4. Laboratory of Processing and Storage of Agricultural Products, Agricultural Engineering Department Federal University of Campina Grande Campina Grande PB Brazil
Abstract
AbstractThe aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Cited by
1 articles.
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