Karla A. Perez-Rocha
Centro de Investigacion en Cienciay Tecnologia de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo 43000, Mexico
Norma Guemes-Vera
Centro de Investigacion en Cienciay Tecnologia de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo 43000, Mexico
Aurea Bernardino-Nicanor
Instituto Tecnologico de Celaya, Departamento de Ingenieria Bioquimica, Av. Tecnologicoy A. Garcia Cubas S/N. A.P.57, C.P. 38010, Celaya, Gto
Leopoldo Gonzalez-Cruz
Instituto Tecnologico de Celaya, Departamento de Ingenieria Bioquimica, Av. Tecnologicoy A. Garcia Cubas S/N. A.P.57, C.P. 38010, Celaya, Gto
J.P. Hernandez-Uribe
Centro de Investigacion en Cienciay Tecnologia de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo 43000, Mexico
Alfonso Totosaus Sanchez
Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec. Av. Tecnologico esq. Av. Central s/n, Ecatepec 55210, Estado de Mexico, Mexico
ABSTRACT
The aim of this study was to evaluate the effect of the fortification of guava seed protein isolate on nutritional properties in white bread. The guava seed protein isolate had functional properties similar to the wheat flour protein by lyophilized dry, to prepare 4 mixtures with wheat flour and guava seeds protein isolate: 100, 99.7, 99.6, 99.5 and 99.4% wheat flour with 0, 0.3, 0.4, 0.5 and 0.6% guava protein isolate. The tryptophan content in the guava seeds was 1.0%. The texture profile indicated that the hardness, elasticity, cohesiveness and adhesiveness of the dough increased relative to supplementation levels, although stability decreased relative to supplementation levels as well. The extensibility (based on the Kieffer and Dobrasckzky parameters) indicated that the R max and work of the dough increased relative to supplementation with the guava seed protein isolate. The supplemented bread (at 0.1 and 0.2% levels) had a greater volume compared to control; color was not affected at 0.1% levels. Appearance and flavor were not affected at levels up to 0.1, 0.2 and 0.3%, whereas color was affected. Supplementing bread with guava seed protein isolate results in an acceptable and gradual increase in protein level in bread.
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How to cite this article
Karla A. Perez-Rocha, Norma Guemes-Vera, Aurea Bernardino-Nicanor, Leopoldo Gonzalez-Cruz, J.P. Hernandez-Uribe and Alfonso Totosaus Sanchez, 2015. Fortification of White Bread with Guava Seed Protein Isolate. Pakistan Journal of Nutrition, 14: 828-833.
DOI: 10.3923/pjn.2015.828.833
URL: https://scialert.net/abstract/?doi=pjn.2015.828.833
DOI: 10.3923/pjn.2015.828.833
URL: https://scialert.net/abstract/?doi=pjn.2015.828.833
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