Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making
The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/14/2697 |
| _version_ | 1827732985701466112 |
|---|---|
| author | Sylvestre Dossa Monica Negrea Ileana Cocan Adina Berbecea Diana Obistioiu Christine Dragomir Ersilia Alexa Adrian Rivis |
| author_facet | Sylvestre Dossa Monica Negrea Ileana Cocan Adina Berbecea Diana Obistioiu Christine Dragomir Ersilia Alexa Adrian Rivis |
| author_sort | Sylvestre Dossa |
| collection | DOAJ |
| description | The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, and rheological points of view. The results obtained show that BF is a rich source of minerals (K: 13,276.47 ± 174 mg/kg; Ca: 1570.67 ± 29.67 mg/kg; Mg: 1066.73 ± 9.97 mg/kg; Fe: 155.14 ± 2.95 mg/kg; Na: 143.19 ± 5.22 mg/kg; and Zn: 14.90 ± 0.01 mg/kg), lipids (1.56 ± 0.02 mg/100 g), and carbohydrates (76.34 ± 0. 06 mg/100 g) as well as for the phytochemical profile. In this regard, the maximum contents for the total polyphenols content (TPC) were recorded in the case of bread with 30% BF (297.63 ± 1.75 mg GAE/100 g), a total flavonoids content (TFC) of 208.06 ± 0.002 mg QE/100 g, and 66.72 ± 0.07% for antioxidant activity (AA). Regarding the physical-chemical, rheological, and organoleptic analysis, the bread sample with 10% BF (BWB1) was the best among the samples with different proportions of BF. It presented a smooth, porous appearance (73.50 ± 0.67% porosity) and an elastic core (85 ± 0.27% elasticity) with a volume of 155.04 ± 0.95 cm<sup>3</sup>/100 g. It had better water absorption (76.7%) than WF (55.8%), a stability of 5.82 min, and a zero-gluten index. The scores obtained by BWB1 for the organoleptic test were as follows: Appearance: 4.81; color: 4.85; texture: 4.78; taste: 4.56; flavor: 4.37; and overall acceptability: 4.7. This study shows that BF improved the nutritional quality of the product, organoleptic properties, α-amylase activity, viscosity, and phytochemical profile, resulting in composite flour suitable for the production of functional bread. |
| first_indexed | 2024-03-11T01:04:37Z |
| format | Article |
| id | doaj.art-722501c890514a61961baed9183839f9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:37Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-722501c890514a61961baed9183839f92023-11-18T19:20:03ZengMDPI AGFoods2304-81582023-07-011214269710.3390/foods12142697Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread MakingSylvestre Dossa0Monica Negrea1Ileana Cocan2Adina Berbecea3Diana Obistioiu4Christine Dragomir5Ersilia Alexa6Adrian Rivis7Faculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Agriculture, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Agriculture, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, RomaniaThe aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, and rheological points of view. The results obtained show that BF is a rich source of minerals (K: 13,276.47 ± 174 mg/kg; Ca: 1570.67 ± 29.67 mg/kg; Mg: 1066.73 ± 9.97 mg/kg; Fe: 155.14 ± 2.95 mg/kg; Na: 143.19 ± 5.22 mg/kg; and Zn: 14.90 ± 0.01 mg/kg), lipids (1.56 ± 0.02 mg/100 g), and carbohydrates (76.34 ± 0. 06 mg/100 g) as well as for the phytochemical profile. In this regard, the maximum contents for the total polyphenols content (TPC) were recorded in the case of bread with 30% BF (297.63 ± 1.75 mg GAE/100 g), a total flavonoids content (TFC) of 208.06 ± 0.002 mg QE/100 g, and 66.72 ± 0.07% for antioxidant activity (AA). Regarding the physical-chemical, rheological, and organoleptic analysis, the bread sample with 10% BF (BWB1) was the best among the samples with different proportions of BF. It presented a smooth, porous appearance (73.50 ± 0.67% porosity) and an elastic core (85 ± 0.27% elasticity) with a volume of 155.04 ± 0.95 cm<sup>3</sup>/100 g. It had better water absorption (76.7%) than WF (55.8%), a stability of 5.82 min, and a zero-gluten index. The scores obtained by BWB1 for the organoleptic test were as follows: Appearance: 4.81; color: 4.85; texture: 4.78; taste: 4.56; flavor: 4.37; and overall acceptability: 4.7. This study shows that BF improved the nutritional quality of the product, organoleptic properties, α-amylase activity, viscosity, and phytochemical profile, resulting in composite flour suitable for the production of functional bread.https://www.mdpi.com/2304-8158/12/14/2697nutritionalorganolepticantioxidant activityfatty acidsflavonoidsMIXOLAB |
| spellingShingle | Sylvestre Dossa Monica Negrea Ileana Cocan Adina Berbecea Diana Obistioiu Christine Dragomir Ersilia Alexa Adrian Rivis Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making Foods nutritional organoleptic antioxidant activity fatty acids flavonoids MIXOLAB |
| title | Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making |
| title_full | Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making |
| title_fullStr | Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making |
| title_full_unstemmed | Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making |
| title_short | Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making |
| title_sort | nutritional physico chemical phytochemical and rheological characteristics of composite flour substituted by baobab pulp flour i adansonia digitata i l for bread making |
| topic | nutritional organoleptic antioxidant activity fatty acids flavonoids MIXOLAB |
| url | https://www.mdpi.com/2304-8158/12/14/2697 |
| work_keys_str_mv | AT sylvestredossa nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT monicanegrea nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT ileanacocan nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT adinaberbecea nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT dianaobistioiu nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT christinedragomir nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT ersiliaalexa nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking AT adrianrivis nutritionalphysicochemicalphytochemicalandrheologicalcharacteristicsofcompositefloursubstitutedbybaobabpulpflouriadansoniadigitatailforbreadmaking |