Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity...
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3587 |
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| author | María Elizabeth Alemán-Huerta Brenda A. Castillo-Cázares Julia Mariana Márquez-Reyes Juan G. Báez-González Isela Quintero-Zapata Fátima Lizeth Gandarilla-Pacheco Erick de Jesús de Luna-Santillana Mayra Z. Treviño-Garza |
| author_facet | María Elizabeth Alemán-Huerta Brenda A. Castillo-Cázares Julia Mariana Márquez-Reyes Juan G. Báez-González Isela Quintero-Zapata Fátima Lizeth Gandarilla-Pacheco Erick de Jesús de Luna-Santillana Mayra Z. Treviño-Garza |
| author_sort | María Elizabeth Alemán-Huerta |
| collection | DOAJ |
| description | In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country. |
| first_indexed | 2024-03-10T21:44:34Z |
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| id | doaj.art-4a1f18a74b0a4c4cb438192b97eaad51 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:34Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4a1f18a74b0a4c4cb438192b97eaad512023-11-19T14:22:57ZengMDPI AGFoods2304-81582023-09-011219358710.3390/foods12193587Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical PropertiesMaría Elizabeth Alemán-Huerta0Brenda A. Castillo-Cázares1Julia Mariana Márquez-Reyes2Juan G. Báez-González3Isela Quintero-Zapata4Fátima Lizeth Gandarilla-Pacheco5Erick de Jesús de Luna-Santillana6Mayra Z. Treviño-Garza7Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoFacultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoFacultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, MexicoDepartamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoFacultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoFacultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoCentro de Biotecnología Genómica, Instituto Politécnico Nacional, Blvd del Maestro S/N, Narciso Mendoza, Reynosa 88710, MexicoDepartamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, MexicoIn this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country.https://www.mdpi.com/2304-8158/12/19/3587mesquite flourbakery producttexture profile analysissensory analysisphysicochemical properties |
| spellingShingle | María Elizabeth Alemán-Huerta Brenda A. Castillo-Cázares Julia Mariana Márquez-Reyes Juan G. Báez-González Isela Quintero-Zapata Fátima Lizeth Gandarilla-Pacheco Erick de Jesús de Luna-Santillana Mayra Z. Treviño-Garza Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties Foods mesquite flour bakery product texture profile analysis sensory analysis physicochemical properties |
| title | Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties |
| title_full | Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties |
| title_fullStr | Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties |
| title_full_unstemmed | Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties |
| title_short | Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties |
| title_sort | muffin type bakery product based on mexican mesquite i prosopis i spp flour texture profile acceptability and physicochemical properties |
| topic | mesquite flour bakery product texture profile analysis sensory analysis physicochemical properties |
| url | https://www.mdpi.com/2304-8158/12/19/3587 |
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