A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Annel Saavedra,Danny Navarrete,María Gabriela Vernaza,Dominique Almendariz

doi:10.1590/fst.63420

Annel Saavedra, Danny Navarrete + Show 2 more

Open Access

https://doi.org/10.1590/fst.63420

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Abstract

Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

Highlights

20% of fruits and vegetables produced are lost (United Nations, 2020)
Water absorption is a parameter that evaluates the gluten formation network, but it was kept in range because for each formulation it varies according to the Mixolab results
The results showed that the loaf with a maximum percentage of Soursop Residues Flour (SRF) had an opposite behavior than a control bread, even when the characteristics were set to have a strong gluten network

Summary

Introduction

20% of fruits and vegetables produced are lost (United Nations, 2020). To reduce the side effects of fruit wastes, such as emissions of methane and carbon dioxide, there is a need to find new ways to add value to the waste (Deng et al, 2012). Cost effective, ready for use and minimizes the environmental impact (Deng et al, 2012). For this reason, an alternative is to develop new functional food products from it, such as bread (Ferreira et al, 2015). In Ecuador, local producers studied the effect of adding Andean Blueberry in the quality of bread and the results showed it had healthier properties due to the antioxidant content of the fruit (Guijarro-Fuertes et al, 2019). Another study showed that enriching cheese bread with cowpea resulted in being a great source of calcium, phosphorous and magnesium (Cavalcante et al, 2019)

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