Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY
Sabrina Alves Ramos, Isabel Rodrigues Lacerda, Mauro Ramalho Silva, Michely Capobiango
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Abstract

ABSTRACTThe aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.KEYWORDS: Sensory acceptancephysical and chemical characterizationfruit flourphenolic compounds AcknowledgementsThe authors would like to thank the Catholic Pontifical University of Minas Gerais (PUC Minas) through the Research Support Fund (FIP-PROPPG), FAPEMIG, CNPq and CAPES for funding and granting scientific initiation scholarships. Also, to the Institute of Science and Technology of Federal University of Jequitinhonha and Mucuri (ICT-UFVJM) and the employee of the Laboratory of Dietary Technique of the Nutrition Course of PUC Minas, Krisna Túlia de Lima, for their support in the development of research.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Fundação de Amparo à Pesquisa do Estado de Minas Gerais Fundo de Apoio à Pesquisa (FIP-PROPPG - PUC Minas) .
水果副产物制粉的理化性质、抗氧化性能及成品感官分析
摘要本研究的目的是利用水果副产品开发面粉,测定其化学成分和抗氧化活性,制作烘焙产品,并评价其感官接受度。以Nanica香蕉皮、西瓜皮、Pêra里约热内卢橙皮和牛油果核为原料,研制了四种部分替代小麦粉的制剂。这些面粉中总膳食纤维(42.27 ~ 61.04 g 100 g−1)和不溶性纤维(28.15 ~ 56.83 g 100 g−1)含量较高。牛油果核粉中总酚类化合物含量较高(4306.76 mg GAE 100 g−1)。所有配方在感官分析中均可接受,可接受指数均大于75%。作者要感谢米纳斯吉拉斯州天主教教皇大学(PUC Minas)通过研究支持基金(FIP-PROPPG)、FAPEMIG、CNPq和CAPES资助并授予科学启动奖学金。此外,杰基廷霍哈和穆库里联邦大学科学技术研究所(ICT-UFVJM)以及PUC Minas营养课程饮食技术实验室的员工Krisna Túlia de Lima,感谢他们对研究发展的支持。披露声明作者未报告潜在的利益冲突。这项工作得到了国家环境保护协商会议Científico e Tecnológico国家环境保护协商会议Nível国家环境保护协商会议Nível国家环境保护会议高级基金会(FIP-PROPPG - PUC Minas)的支持。
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来源期刊
Journal of Culinary Science & Technology
Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-
CiteScore
3.20
自引率
7.70%
发文量
87
期刊介绍: The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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