Volume 10 - Volume 10
CHEMICAL COMPOSITION AND MICROBIOLOGICAL ASPECTS OF ENRICHED BREADS WITH INTEGRAL PULP OF DEHYDRATED PUPUNHA
The fruit of the palm is used as food in various culinary recipes by the population of the Amazon region. The peel and of fruit pulp gift high nutritional value, in function on the concentrations of
minerals, dietary fiber, and significant amount of bioavailable carotenoids. In function thereof this
work had as objective improve the centesimal composition of the common bread that is predominant source of carbohydrates through the addition of the pulp dehydrated pupunha integral, per to contain carotenoids and essential oils, as well as, dietary fiber. The bread formulations were defined through preliminary tests, with formulations containing 100 and 150 g of dehydrated whole pupunha pulp being chosen.. The samples were subjected to microbiological analysis of thermotolerant coliforms at 45 ° C, Staphylococus aureus and Salmonella spp and of centesimal composition of protein, ash, lipids, moisture, fibers, carbohydrate, total caloric value, in addition to total carotenoids. The results indicate superior chemical composition in ashes (4.51 and 4.73 g / 100g), lipids (0.94 and 1.07 g / 100g) and dietary fiber (0.53 and 0.95 g / 100g) for breads with 100 and 150 g of whole dehydrated pupunha pulp, respectively, when compared to control bread. However, they presented minors concentrations of carbohydrates and caloric value, besides good amounts of dietary fiber and total carotenoids, when compared to common bread, which accredits the same to be used as a functional and healthy food, and thus, provide benefits to consumer health.
PaperID: p 5352-5366
Author's Name: Diego Gonçalves de Lima, Reginaldo Ferreira da Silva and Marília Temporim Furtado
Volume: Volume 10
Issues: Volume 10
Keywords: Bactris gasipaes; formulations; fruit.