Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2227 |
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| author | Angela Mariela González-Montemayor José Fernando Solanilla-Duque Adriana C. Flores-Gallegos Claudia Magdalena López-Badillo Juan Alberto Ascacio-Valdés Raúl Rodríguez-Herrera |
| author_facet | Angela Mariela González-Montemayor José Fernando Solanilla-Duque Adriana C. Flores-Gallegos Claudia Magdalena López-Badillo Juan Alberto Ascacio-Valdés Raúl Rodríguez-Herrera |
| author_sort | Angela Mariela González-Montemayor |
| collection | DOAJ |
| description | In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods. |
| first_indexed | 2024-03-10T07:40:44Z |
| format | Article |
| id | doaj.art-8921bf77f2964bd48b054aae6e49364d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:40:44Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8921bf77f2964bd48b054aae6e49364d2023-11-22T13:06:15ZengMDPI AGFoods2304-81582021-09-01109222710.3390/foods10092227Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough BreadAngela Mariela González-Montemayor0José Fernando Solanilla-Duque1Adriana C. Flores-Gallegos2Claudia Magdalena López-Badillo3Juan Alberto Ascacio-Valdés4Raúl Rodríguez-Herrera5Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, MexicoAgroindustrial Engineering Department, School of Agrarian Sciences, Universidad del Cauca, Popayán 190002, ColombiaFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, MexicoFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, MexicoFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, MexicoFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, MexicoIn this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.https://www.mdpi.com/2304-8158/10/9/2227mesquitelegume flourantioxidant activitybakery product |
| spellingShingle | Angela Mariela González-Montemayor José Fernando Solanilla-Duque Adriana C. Flores-Gallegos Claudia Magdalena López-Badillo Juan Alberto Ascacio-Valdés Raúl Rodríguez-Herrera Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread Foods mesquite legume flour antioxidant activity bakery product |
| title | Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread |
| title_full | Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread |
| title_fullStr | Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread |
| title_full_unstemmed | Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread |
| title_short | Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread |
| title_sort | green bean pea and mesquite whole pod flours nutritional and functional properties and their effect on sourdough bread |
| topic | mesquite legume flour antioxidant activity bakery product |
| url | https://www.mdpi.com/2304-8158/10/9/2227 |
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