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...
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| Veröffentlicht in: | Journal of food measurement & characterization 2021-10, Vol.15 (5), p.3931-3941 |
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| creator | Perin, Ellen Cristina Heidmann, Paola Maria Patel, Vanessa Barbosa, Juventino Silva Pieta, Fabiana Lucchetta, Luciano Vieira, Naimara Prado Carvalho, Ivan Ricardo Pinto, Ellen Porto Machado-Lunkes, Alessandra |
| description | 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. |
| doi_str_mv | 10.1007/s11694-021-00968-w |
| format | Article |
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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.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-00968-w</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agricultural production ; Antioxidants ; Baking ; Bread ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cluster analysis ; Consumption ; Design of experiments ; Engineering ; Enzymes ; Evolution ; Experimental design ; Flavor ; Flour ; Food Science ; Food waste ; Formulations ; Fruits ; Original Paper ; Phenolic compounds ; Phenols ; Physical characteristics ; Physical properties ; Principal components analysis ; Proteins ; Sensory evaluation ; Sensory properties ; Texture</subject><ispartof>Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.3931-3941</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-795ece8038a2b05d27c031adf85ab4a1e5d3e170f0f38501dd8573dd319b12a63</citedby><cites>FETCH-LOGICAL-c319t-795ece8038a2b05d27c031adf85ab4a1e5d3e170f0f38501dd8573dd319b12a63</cites><orcidid>0000-0002-0380-3576</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-00968-w$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-00968-w$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Perin, Ellen Cristina</creatorcontrib><creatorcontrib>Heidmann, Paola Maria</creatorcontrib><creatorcontrib>Patel, Vanessa</creatorcontrib><creatorcontrib>Barbosa, Juventino Silva</creatorcontrib><creatorcontrib>Pieta, Fabiana</creatorcontrib><creatorcontrib>Lucchetta, Luciano</creatorcontrib><creatorcontrib>Vieira, Naimara Prado</creatorcontrib><creatorcontrib>Carvalho, Ivan Ricardo</creatorcontrib><creatorcontrib>Pinto, Ellen Porto</creatorcontrib><creatorcontrib>Machado-Lunkes, Alessandra</creatorcontrib><title>Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>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.</description><subject>Agricultural production</subject><subject>Antioxidants</subject><subject>Baking</subject><subject>Bread</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cluster analysis</subject><subject>Consumption</subject><subject>Design of experiments</subject><subject>Engineering</subject><subject>Enzymes</subject><subject>Evolution</subject><subject>Experimental design</subject><subject>Flavor</subject><subject>Flour</subject><subject>Food Science</subject><subject>Food waste</subject><subject>Formulations</subject><subject>Fruits</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Principal components analysis</subject><subject>Proteins</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Texture</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kE1OwzAQhS0EElXpBVhZYkvAY8dxwg5V_ElIbGBtOf5pUyVxsVOqHoezcDHcBsGO1cxI33tv9BA6B3IFhIjrCFBUeUYoZIRURZltj9CEQsWyHFh-_LvT4hTNYlwRQgBEnhdsgtq5Wn19Zp3qFwqvrW1vsP3w7WZofI-9w9H20YfdJdZL2zVatVj1Bq-Xu3g49FIFpQcbmjg0OmIXfIdd6zcBDx7XwaoEB282em94hk6caqOd_cwperu_e50_Zs8vD0_z2-dMM6iGTFTcalsSVipaE26o0ISBMq7kqs4VWG6YBUEccazkBIwpuWDGJHENVBVsii5G3xT9vrFxkKv0UZ8iJeWigJwJzhNFR0oHH2OwTq5D06mwk0Dkvlg5FitTsfJQrNwmERtFMcH9woY_639U39NLfYc</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Perin, Ellen Cristina</creator><creator>Heidmann, Paola Maria</creator><creator>Patel, Vanessa</creator><creator>Barbosa, Juventino Silva</creator><creator>Pieta, Fabiana</creator><creator>Lucchetta, Luciano</creator><creator>Vieira, Naimara Prado</creator><creator>Carvalho, Ivan Ricardo</creator><creator>Pinto, Ellen Porto</creator><creator>Machado-Lunkes, Alessandra</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-0380-3576</orcidid></search><sort><creationdate>20211001</creationdate><title>Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production</title><author>Perin, Ellen Cristina ; Heidmann, Paola Maria ; Patel, Vanessa ; Barbosa, Juventino Silva ; Pieta, Fabiana ; Lucchetta, Luciano ; Vieira, Naimara Prado ; Carvalho, Ivan Ricardo ; Pinto, Ellen Porto ; Machado-Lunkes, Alessandra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-795ece8038a2b05d27c031adf85ab4a1e5d3e170f0f38501dd8573dd319b12a63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agricultural production</topic><topic>Antioxidants</topic><topic>Baking</topic><topic>Bread</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cluster analysis</topic><topic>Consumption</topic><topic>Design of experiments</topic><topic>Engineering</topic><topic>Enzymes</topic><topic>Evolution</topic><topic>Experimental design</topic><topic>Flavor</topic><topic>Flour</topic><topic>Food Science</topic><topic>Food waste</topic><topic>Formulations</topic><topic>Fruits</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Principal components analysis</topic><topic>Proteins</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Perin, Ellen Cristina</creatorcontrib><creatorcontrib>Heidmann, Paola Maria</creatorcontrib><creatorcontrib>Patel, Vanessa</creatorcontrib><creatorcontrib>Barbosa, Juventino Silva</creatorcontrib><creatorcontrib>Pieta, Fabiana</creatorcontrib><creatorcontrib>Lucchetta, Luciano</creatorcontrib><creatorcontrib>Vieira, Naimara Prado</creatorcontrib><creatorcontrib>Carvalho, Ivan Ricardo</creatorcontrib><creatorcontrib>Pinto, Ellen Porto</creatorcontrib><creatorcontrib>Machado-Lunkes, Alessandra</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Perin, Ellen Cristina</au><au>Heidmann, Paola Maria</au><au>Patel, Vanessa</au><au>Barbosa, Juventino Silva</au><au>Pieta, Fabiana</au><au>Lucchetta, Luciano</au><au>Vieira, Naimara Prado</au><au>Carvalho, Ivan Ricardo</au><au>Pinto, Ellen Porto</au><au>Machado-Lunkes, Alessandra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-10-01</date><risdate>2021</risdate><volume>15</volume><issue>5</issue><spage>3931</spage><epage>3941</epage><pages>3931-3941</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-00968-w</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-0380-3576</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Agricultural production Antioxidants Baking Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Cluster analysis Consumption Design of experiments Engineering Enzymes Evolution Experimental design Flavor Flour Food Science Food waste Formulations Fruits Original Paper Phenolic compounds Phenols Physical characteristics Physical properties Principal components analysis Proteins Sensory evaluation Sensory properties Texture |
| title | Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production |
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