Gabiroba and pequi add nutritional and functional value to sweet breads without altering their sensory acceptance

Authors

  • Mariana Crivelari da Cunha Doutora em Ciência dos Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil e Discente do Curso de Nutrição, Universidade São Francisco, Campus Itatiba – São Paulo, Brasi https://orcid.org/0000-0002-5441-2751
  • Piêtra Campos e Sousa Graduada em Nutrição, Departamento de Nutrição, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. https://orcid.org/0000-0002-3825-9371
  • Laila Hostalácio Terra Graduada em Engenharia de Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. https://orcid.org/0000-0002-9108-9877
  • Jéssyca Santos Silva Doutora em Ciência dos Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. https://orcid.org/0000-0002-2414-3327
  • Lidiany Mendonça Zacaroni Lima Doutora em Agroquímica, Departamento de Química, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. https://orcid.org/0000-0001-5785-5526
  • Elisângela Elena Nunes Carvalho Doutora em Ciência dos Alimentos, Professora Assistente, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. https://orcid.org/0000-0002-1124-8066
  • Eduardo Valério de Barros Vilas Boas Doutor em Ciência dos Alimentos, Fisiologia Pós-colheita e Tecnologia de Frutas e Hortaliças, PhD in Food Science, Professor Titular, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. Telefone: + 55 (35) 3829-1655, Fax: + 55 (35) 3829-1401. https://orcid.org/0000-0002-0252-695X

DOI:

https://doi.org/10.46551/ruc.v27n2a8

Keywords:

Pães doce, Frutos do Cerrado, Alimentação Escolar, Análise Multivariada

Abstract

Objectives: The incorporation of pulp and flour from Brazilian native fruits into flour-based products, such as bread, emerges as a promising alternative to enhance their nutritional and functional value, expanding consumption and relevance in school meals. Methods: This study evaluated the effect of replacing wheat flour and water with pequi husk flour, gabiroba pulp flour, and gabiroba pulp in sweet bread formulations through chemical, physical and sensory analyses. Results: The substitutions resulted in significant changes (p<0.05) in color variables [L*, C* (crumb and crust) and ºhue (crumb)], attributed to non-enzymatic browning and the characteristics of the ingredients used. Texture properties were also affected, with increased hardness and chewiness. Nutritionally, the breads showed reduced moisture and increased lipid and ash content, along with higher levels of total phenolic compounds, vitamin C, and antioxidant activity. Major phenolic compounds identified included catechin, gallic acid, and resveratrol. The formulations achieved positive sensory evaluations, classified as "liked" and "loved," with no significant impact (p>0.05) on consumer acceptance. These results highlight the potential of implementing these breads in school meals, contributing to the nutritional guidelines of the Brazilian School Feeding Program (PNAE). Conclusion: The substitutions enhanced the functional properties of sweet breads, enriching them with phenolic compounds and vitamin C, despite alterations in color and texture. This development promotes the consumption of Cerrado fruits, valorises native ingredients, and supports a more nutritious and sustainable diet.

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Author Biographies

Mariana Crivelari da Cunha, Doutora em Ciência dos Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil e Discente do Curso de Nutrição, Universidade São Francisco, Campus Itatiba – São Paulo, Brasi

.

Piêtra Campos e Sousa, Graduada em Nutrição, Departamento de Nutrição, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

Piêtra Campos e Sousa

Graduada em Nutrição, Departamento de Nutrição, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

E-mail: pietracsousa@gmail.com

Orcid: https://orcid.org/0000-0002-3825-9371

Laila Hostalácio Terra, Graduada em Engenharia de Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

Laila Hostalácio Terra

Graduada em Engenharia de Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

E-mail: lahterra@hotmail.com

Orcid: https://orcid.org/0000-0002-9108-9877

Jéssyca Santos Silva, Doutora em Ciência dos Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

Jéssyca Santos Silva

Doutora em Ciência dos Alimentos, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

E-mail: jessyca.ss@gmail.com

Orcid: https://orcid.org/0000-0002-2414-3327

Lidiany Mendonça Zacaroni Lima, Doutora em Agroquímica, Departamento de Química, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

Lidiany Mendonça Zacaroni Lima

Doutora em Agroquímica, Departamento de Química, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

E-mail: zlidy@ufla.br

Orcid: https://orcid.org/0000-0001-5785-5526

 

Elisângela Elena Nunes Carvalho, Doutora em Ciência dos Alimentos, Professora Assistente, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

Elisângela Elena Nunes Carvalho

Doutora em Ciência dos Alimentos, Professora Assistente, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil.

E-mail: elisangelacarvalho@ufla.br

Orcid: https://orcid.org/0000-0002-1124-8066

Eduardo Valério de Barros Vilas Boas, Doutor em Ciência dos Alimentos, Fisiologia Pós-colheita e Tecnologia de Frutas e Hortaliças, PhD in Food Science, Professor Titular, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. Telefone: + 55 (35) 3829-1655, Fax: + 55 (35) 3829-1401.

Eduardo Valério de Barros Vilas Boas

Doutor em Ciência dos Alimentos, Fisiologia Pós-colheita e Tecnologia de Frutas e Hortaliças, PhD in Food Science, Professor Titular, Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Caixa Postal 3037, 37200-900, Lavras – Minas Gerais, Brasil. Telefone: + 55 (35) 3829-1655, Fax: + 55 (35) 3829-1401.

E-mail: evbvboas@ufla.br

Orcid: https://orcid.org/0000-0002-0252-695X

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Published

2025-09-11

How to Cite

DA CUNHA, Mariana Crivelari; CAMPOS E SOUSA, Piêtra; HOSTALÁCIO TERRA, Laila; SANTOS SILVA, Jéssyca; MENDONÇA ZACARONI LIMA, Lidiany; NUNES CARVALHO, Elisângela Elena; DE BARROS VILAS BOAS, Eduardo Valério. Gabiroba and pequi add nutritional and functional value to sweet breads without altering their sensory acceptance. Revista Unimontes Científica, [S. l.], v. 27, n. 2, 2025. DOI: 10.46551/ruc.v27n2a8. Disponível em: https://www.periodicos.unimontes.br/index.php/unicientifica/article/view/8596. Acesso em: 15 jan. 2026.

Issue

Vol. 27 No. 2 (2025)

Section

Artigos Originais