Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Eggplant (<i>Solanum melongena</i> L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obt...

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Detalles Bibliográficos
Autores principales: Valerga, Lucía, Quintero Ruiz, Natalia Andrea, Concellón, Analía, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Ciencias Agrarias
Eggplant
Dough optimization
Eggplant–wheat
Bread quality
Bread composition
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/127202
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-127202
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ciencias Agrarias
Eggplant
Dough optimization
Eggplant–wheat
Bread quality
Bread composition
spellingShingle Ciencias Exactas
Ciencias Agrarias
Eggplant
Dough optimization
Eggplant–wheat
Bread quality
Bread composition
Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
topic_facet Ciencias Exactas
Ciencias Agrarias
Eggplant
Dough optimization
Eggplant–wheat
Bread quality
Bread composition
description Eggplant (<i>Solanum melongena</i> L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant–wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.
format Articulo
Articulo
author Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author_facet Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author_sort Valerga, Lucía
title Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
title_short Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
title_full Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
title_fullStr Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
title_full_unstemmed Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
title_sort technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/127202
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