Efeito da utilização da farinha da castanha de Munguba (Pachira aquatica) na qualidade fisica, fisico-quimica, microbiológica e atividade antioxidante de pão sem glúten.

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.