Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies
| Autor: | Eduardo Ramirez Asquieri, Clarissa Damiani, Ingrid Alves De Moraes, Danilo José Machado de Abreu |
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| Rok vydání: | 2020 |
| Předmět: |
biology
Chemistry Nutritional composition 010401 analytical chemistry Wheat flour 04 agricultural and veterinary sciences Spondias biology.organism_classification 040401 food science 01 natural sciences Reference Daily Intake 0104 chemical sciences 0404 agricultural biotechnology Chewiness Dietary fiber Food science Red mombin Food Science |
| Zdroj: | Journal of Food Science and Technology. 58:612-620 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04574-4 |
| Popis: | The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%, 50%, 75%, and 100%) into the formulation, with control brownies produced using refined (white) wheat flour (WWF). Results demonstrated that the addition of RMSF was beneficial to dietary fiber and ash content. Mineral profiles were shown to be an important factor for recommended daily intake values. Moreover, the antioxidant activity in this dessert increased approximately 13% due to the addition of RMSF, thus allowing longer preservation of the product in face of oxidation. Regarding textural parameters, the lowest concentration (25%) was sufficient to improve chewiness, gumminess, cohesiveness and resilience. Therefore, the incorporation of RMSF in chocolate brownies was capable of completely replacing WWF, improving physical and nutritional characteristics. |
| Databáze: | OpenAIRE |
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