Armazenamento de pão doce enriquecido com casca de pequi e polpa de marolo

Abstract

The Brazilian cerrado stands out for the biodiversity of fruit species with great potential for food use. Among these species, we highlight the marolo (Annona crassiflora Mart.) and pequi (Caryocar brasilienseCamb.),fruitsthat can be used in the feed, enriching, for example, bakery products. In this context, this study aimed to study the effect of the partial replacement of wheat flour by marolo pulp flour (16 %) and pequi husk (external mesocarp + exocarp) flour (2 %) and water by marolo pulp (30 %) on the quality of sweet breads, over 5 days of storage. Two types of breads were made: control and enriched, and these were stored in plastic bags in a dry and ventilated place. To compare the two formulations, the following daily analyses were performed: coloring, water activity, texture profile, phenolic profile, antioxidant activity, vitamin C, carotenoids and sensory, being the proximate composition analysis performed only at zero time. The cerrado fruit-enriched bread presented higher levels of dietary fiber, carotenoids, phenolic compounds and antioxidants and it was sensorially well accepted. There was an effect of storage time on daily analyzes. It is concluded that the replacement of wheat flour by marolo pulp and pequi husk flours and of water by marolo pulp were effective in nutritional enrichment of sweet breads, adding to them functional and sensory appeal. Besides, the bread obtained by the new formulation may be considered a healthy alternative for school feeding and sustainable of income generation and valorization of cerrado biome.