de Abreu Danilo José Machado, de Moraes Ingrid Alves, Asquieri Eduardo Ramirez, Damiani Clarissa
School of Agronomy, Federal University of Goiás, Postal Code 131, Goiânia, Goiás CEP 74690-900 Brazil.
Pharmacy Faculty, Federal University of Goiás, Postal Code 131, Goiânia, Goiás CEP 74605-170 Brazil.
J Food Sci Technol. 2021 Feb;58(2):612-620. doi: 10.1007/s13197-020-04574-4. Epub 2020 Jun 24.
The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%, 50%, 75%, and 100%) into the formulation, with control brownies produced using refined (white) wheat flour (WWF). Results demonstrated that the addition of RMSF was beneficial to dietary fiber and ash content. Mineral profiles were shown to be an important factor for recommended daily intake values. Moreover, the antioxidant activity in this dessert increased approximately 13% due to the addition of RMSF, thus allowing longer preservation of the product in face of oxidation. Regarding textural parameters, the lowest concentration (25%) was sufficient to improve chewiness, gumminess, cohesiveness and resilience. Therefore, the incorporation of RMSF in chocolate brownies was capable of completely replacing WWF, improving physical and nutritional characteristics.
本研究的目的是评估红腰豆种子粉（RMSF）的工艺特性及其对巧克力布朗尼营养成分和物理性质的影响。将RMSF以不同水平（25%、50%、75%和100%）添加到配方中，对照布朗尼则使用精制（白）小麦粉（WWF）制作。结果表明，添加RMSF有利于膳食纤维和灰分含量的增加。矿物质概况被证明是推荐每日摄入量值的一个重要因素。此外，由于添加了RMSF，这种甜点中的抗氧化活性提高了约13%，从而使产品在面对氧化时能够保存更长时间。关于质地参数，最低浓度（25%）足以改善咀嚼性、黏性、内聚性和弹性。因此，在巧克力布朗尼中加入RMSF能够完全替代WWF，改善其物理和营养特性。
