FREIRES, J. D.;D. F., J.; http://lattes.cnpq.br/6743447115418137; FREIRES, Jainni Dias.
Abstract:
Brazil has several species of native plants with food potential. Between them,
Munguba (Pachira aquatica) is found, rich in nutrients and edible in its raw form.
raw, toasted or flour. From this, the objective of the research was to develop a formulation of
bread with different concentrations of munguba nut flour (FCM), to evaluate the
physical, physicochemical, microbiological characteristics, bioactive compounds and the potential
antioxidant during storage. The methodology consisted in the elaboration of 3
different formulations: PC (Control bread without addition of FCM), P50% (Bread added 50%
of FCM) and P100% (Bread added with 100% of FCM), which were submitted to the analysis
previously mentioned in triplicate at storage times 1, 3 and 6 (starting
after 24 hours of manufacture) at room temperature (28i2oC). The calculation was also carried out
of yield, physical and physicochemical characterization, bioactive compounds and activity
FCM antioxidant at storage time 1 under the same ambient conditions. the flour
from munguba showed a yield of 35.22%, 0.37 of Aa, 5.43 of pH, 4.99% of moisture,
0.36 acidity, 4.86% ash, 14.10% protein, 26.99% lipids, 49.07%
carbohydrates, 1181.76 mg of EAG/100g of total phenolic compounds, 28.0 mg of EC/100g of
total flavonoids and antioxidant activity of 3.73 umol ET/g (FRAP) and 28.94 umol ET/g
(ABTS). Regarding the breads added from FCM, they presented an Aa content between 0.912 and
0.933), pH (6.0—7.0) and humidity (28.42—31.81%), being significantly influenced by the
increase in the content of these parameters in relation to the control sample. Furthermore, the ash content
of breads with FCM varied between 1.81 and 2.85%, acidity (0.14—0.21%), protein (8.16—
11.67%), lipids (12.40—16.79%), carbohydrates (40.55—49.80%), total phenolic compounds
(30.82—590.57 mg EAG/100g), total flavonoids (4.56—6.56 mg EC/100g) and TBARS (0.021—
0.031 mg MA/kg). Regarding the antioxidant activity, it was detected about 1.08 to 2.20 umol
ET/100g (FRAP) and 2.85 to 7.55 µmol ET/g (ABTS).As for microbiological analyses, no
there was presence of Salmonella, coliform counts at 45oC and molds and yeasts
presented <1.00 CFU'g'l, while the mesophiles were between 3.10 and 4.60 CFU'g—l,
and as there was an increase in the concentration of FCM, the lower was the count of
microorganisms and apparent deterioration. Based on this information, it is shown that the
addition of FCM in the elaboration of breads offering good protein and mineral content, reduced content of
lipids and caloric value, high content of bioactive compounds and antioxidant activity, in addition to
its antimicrobial potential, so its incorporation in the preparation of breads offers characteristics
satisfactory and with the possibility of commercialization.
