Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread

Autores
Ojeda, Lourdes Georgina Itati; Genevois, Carolina Elizabeth; Busch, Verónica María
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.
Fil: Ojeda, Lourdes Georgina Itati. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Busch, Verónica María. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Materia
BREAD MAKING
NON-TRADITIONAL FLOURS
RHEOLOGY
SENSORY EVALUATION
VINAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/225870
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/225870
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat breadOjeda, Lourdes Georgina ItatiGenevois, Carolina ElizabethBusch, Verónica MaríaBREAD MAKINGNON-TRADITIONAL FLOURSRHEOLOGYSENSORY EVALUATIONVINALhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.Fil: Ojeda, Lourdes Georgina Itati. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Busch, Verónica María. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaCell Press2023-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/225870Ojeda, Lourdes Georgina Itati; Genevois, Carolina Elizabeth; Busch, Verónica María; Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread; Cell Press; Heliyon; 9; 7; 7-2023; 1-102405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2405844023049824info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e17774info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:23:24Zoai:ri.conicet.gov.ar:11336/225870instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:23:25.056CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
title Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
spellingShingle Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
Ojeda, Lourdes Georgina Itati
BREAD MAKING
NON-TRADITIONAL FLOURS
RHEOLOGY
SENSORY EVALUATION
VINAL
title_short Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
title_full Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
title_fullStr Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
title_full_unstemmed Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
title_sort Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread
dc.creator.none.fl_str_mv Ojeda, Lourdes Georgina Itati
Genevois, Carolina Elizabeth
Busch, Verónica María
author Ojeda, Lourdes Georgina Itati
author_facet Ojeda, Lourdes Georgina Itati
Genevois, Carolina Elizabeth
Busch, Verónica María
author_role author
author2 Genevois, Carolina Elizabeth
Busch, Verónica María
author2_role author
author
dc.subject.none.fl_str_mv BREAD MAKING
NON-TRADITIONAL FLOURS
RHEOLOGY
SENSORY EVALUATION
VINAL
topic BREAD MAKING
NON-TRADITIONAL FLOURS
RHEOLOGY
SENSORY EVALUATION
VINAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.
Fil: Ojeda, Lourdes Georgina Itati. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Busch, Verónica María. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
description Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.
publishDate 2023
dc.date.none.fl_str_mv 2023-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/225870
Ojeda, Lourdes Georgina Itati; Genevois, Carolina Elizabeth; Busch, Verónica María; Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread; Cell Press; Heliyon; 9; 7; 7-2023; 1-10
2405-8440
CONICET Digital
CONICET
url http://hdl.handle.net/11336/225870
identifier_str_mv Ojeda, Lourdes Georgina Itati; Genevois, Carolina Elizabeth; Busch, Verónica María; Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread; Cell Press; Heliyon; 9; 7; 7-2023; 1-10
2405-8440
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2405844023049824
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e17774
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cell Press
publisher.none.fl_str_mv Cell Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842981292755386368
score 12.48226

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