Qualidade tecnológica e potencial funcional de pães enriquecidos com farinha do resíduo de suco de jabuticaba (Myrciaria cauliflora) e sua relação com a longevidade

Abstract

Jabuticaba (Myrciaria cauliflora) is a Brazilian fruit rich in bioactive compounds beneficial to health and longevity, which are often found in discarded parts. Drying methods to obtain flour can nutritionally enrich bakery products and reduce agro-industrial waste. The objective was to develop and optimize formulations of mold-type breads, enriched with flour from jabuticaba juice residue (FRSJ), evaluating their technological quality and functional potential. The fruits were crushed, strained and the residue dried in an oven (55oC ± 5o/16 h). The flour was used in bread formulations, which made it possible to carry out an experimental design using a central rotational composite design (DCCR) with two independent variables: degree of replacement of white wheat flour by FRSJ (%) and baking temperature (oC). Total phenolics, total flavonoids, anthocyanins and antioxidant potential were determined, in addition to colorimetry, volume and density, and the data was analyzed using the Protimiza Experimental Design software. A decrease in luminosity, tone, color intensity and specific volume was observed in formulations with increasing % FRSJ. Weight loss after baking increased with the presence of FRSJ and increased temperature. The parameters Hue crust and a* crumb showed a relationship with the two variables, generating a response surface. In the crust, the tone became closer to pure yellow at lower concentrations and temperatures, whereas at higher concentrations of FRSJ, it was the highest temperatures that approached pure yellow. The crumb showed a propensity for a reddish color at intermediate concentrations of FRSJ and higher temperatures, but despite this, at the most extreme concentrations and high temperatures, this color did not remain at the end of baking. As the % FRSJ increased, the anthocyanin content increased, however, this was not verified at the extreme levels of temperatures tested, showing a reduction. Intermediate temperatures provided greater stability of anthocyanins. For phenolics, flavonoids and antioxidant activity, a higher content was observed, as the % FRSJ increased, not generating response surfaces in relation to temperature. With the validation of the experimental model (7.5% FRSJ and 144oC) it was possible to optimize a bread with % FRSJ and baking temperature compatible with good levels of bioactive compounds and good technological characteristics.