Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

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dc.creatorRodrigo Barbosa Monteiro Cavalcante
dc.creatorMarcelo Antônio Morgano
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorMaurisrael de Moura Rocha
dc.creatorMarcos Antônio da Mota Araújo
dc.creatorRegilda Saraiva dos Reis Moreira-Araújo
dc.date.accessioned2022-04-07T01:01:20Z
dc.date.accessioned2025-09-08T23:21:25Z
dc.date.available2022-04-07T01:01:20Z
dc.date.issued2019
dc.format.mimetypepdf
dc.identifier.doi10.1590/fst.11718
dc.identifier.issn1678-457X
dc.identifier.urihttps://hdl.handle.net/1843/40870
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectPão de queijo
dc.subjectFeijão-caupi
dc.subject.otherVigna unguiculata
dc.subject.otherMicronutrients
dc.subject.otherBakery product
dc.subject.otherPhenolic compounds
dc.subject.otherBioactive amines
dc.titleMineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
dc.typeArtigo de periódico
local.citation.epage849
local.citation.issue4
local.citation.spage843
local.citation.volume39
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/cta/a/b7fH7JLJJGTXph5d6htY6Sw/?lang=en

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