Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities.
J Food Sci
; 89(4): 2110-2123, 2024 Apr.
Article
em En
| MEDLINE
| ID: mdl-38450774
ABSTRACT
The aim of the current study was to evaluate the influence of increasing contents (5%-25%) of avocado pulp powder (APP) produced by foam-mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α-amylase, α-glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x-ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Substitutos da Gordura
/
Persea
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Estados Unidos