Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies

被引：0
作者：
Danilo José Machado de Abreu
Ingrid Alves de Moraes
Eduardo Ramirez Asquieri
Clarissa Damiani
机构：
[1] Federal University of Goiás,School of Agronomy
[2] Federal University of Goiás,Pharmacy Faculty
来源：
Journal of Food Science and Technology | 2021年 / 58卷
关键词：
Agricultural and industrial waste; Cakes; Bioactive compounds; Texture;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
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页码：612 / 620
页数：8
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