Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production

This study aimed to carry out the physical–chemical characterization, assess the functional potential and sensory analysis of bread made with 2.10, 5, 7.1 and 10% of cajá-manga peel flour ( Spondias cytherea Sonn.; CMPF), using a mixture experimental design. CMPF showed high antioxidant activity and content of phenolic compounds (PCs). Breads showed a reduction in PC content due to the baking process; however, it still maintained a fraction of them, in greater quantity in breads containing CMPF. In general, the formulations showed good scores for sensory acceptability, with emphasis on formulations with lower addition of CMPF, being flavor and texture the most influential attributes. Formulations containing from 5 to 10% of CMPF (presented higher correlation for physical–chemical variables and PCs) differed from those containing from 0.0 to 2.10% of CMPF (presented higher correlation for texture variables), through principal component (PCA) and hierarchical cluster analysis (HCA). Therefore, the addition of CMPF in breads, especially to a concentration of 5%, is an effective alternative for using fruit residue, obtaining a product with antioxidant potential, which contributes to the popularization of cajá-manga consumption.