Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40870
Type: Artigo de Periódico
Title: Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
Authors: Rodrigo Barbosa Monteiro Cavalcante
Marcelo Antônio Morgano
Maria Beatriz de Abreu Glória
Maurisrael de Moura Rocha
Marcos Antônio da Mota Araújo
Regilda Saraiva dos Reis Moreira-Araújo
Abstract: Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.
Subject: Tecnologia de alimentos
Pão de queijo
Feijão-caupi
language: eng
metadata.dc.publisher.country: Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: FAR - DEPARTAMENTO DE ALIMENTOS
FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
Rights: Acesso Aberto
metadata.dc.identifier.doi: 10.1590/fst.11718
URI: http://hdl.handle.net/1843/40870
Issue Date: 2019
metadata.dc.url.externa: https://www.scielo.br/j/cta/a/b7fH7JLJJGTXph5d6htY6Sw/?lang=en
metadata.dc.relation.ispartof: Food Science and Technology
Appears in Collections:Artigo de Periódico



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.