Abstract
ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.
Highlights
The growing concern about consuming healthy foods has spurred the food industry to look for new sources of ingredients
The jabuticaba peel flour was characterized for 14.76 g 100 g-1 moisture, 6.79 g 100 g-1 proteins, 1.52 g 100 g-1 lipids, 11.82 g 100 g-1 crude fiber, 1.57 g 100 g-1 ash, 65.04 g 100 g-1 carbohydrates, 3.85 pH, 0.33 water activity, 75.08 mg GAE g-1 phenolic compounds, and 565.11μmol Trolox g-1 antioxidant activity
The phenolic content and antioxidant activity in jabuticaba peel flour (JPF) were higher than reported by RUFINO et al (2010) for fruit extract and LENQUISTE et al (2015) for peel flour and lower than that reported by LEITELEGATTI et al (2012) and LAMAS et al (2018) for peel flour
Summary
The growing concern about consuming healthy foods has spurred the food industry to look for new sources of ingredients. The full use of food appears as an alternative to diversify the options of raw materials, since husks and seeds are the least consumed parts and are sources of fibers and minerals (STORCK et al, 2013). Jabuticaba is a Brazilian tropical fruit that has white pulp and dark colored film, and is consumed fresh or processed in juices, jellies, wines and liquors (WU et al, 2012; QUATRIN et al, 2019). In the production of jabuticaba juice, coproducts represent 60% of the fruit’s weight (GURAK et al, 2014). The peel represents up to 43% of the fruit and contains high concentrations of polyphenols, anthocyanins, phenolic acids, flavonoids, quercetin, gallic acid and epicatechin, in addition to being a source of fibers and minerals
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
