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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40870
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dc.creatorRodrigo Barbosa Monteiro Cavalcantept_BR
dc.creatorMarcelo Antônio Morganopt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorMaurisrael de Moura Rochapt_BR
dc.creatorMarcos Antônio da Mota Araújopt_BR
dc.creatorRegilda Saraiva dos Reis Moreira-Araújopt_BR
dc.date.accessioned2022-04-07T01:01:20Z-
dc.date.available2022-04-07T01:01:20Z-
dc.date.issued2019-
dc.citation.volume39pt_BR
dc.citation.issue4pt_BR
dc.citation.spage843pt_BR
dc.citation.epage849pt_BR
dc.identifier.doi10.1590/fst.11718pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40870-
dc.description.resumoCheese 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.pt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectVigna unguiculatapt_BR
dc.subjectMicronutrientspt_BR
dc.subjectBakery productpt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectBioactive aminespt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherPão de queijopt_BR
dc.subject.otherFeijão-caupipt_BR
dc.titleMineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpeapt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/b7fH7JLJJGTXph5d6htY6Sw/?lang=enpt_BR
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