Characterization of mutamba (Guazuma ulmifolia LAM.) fruit flour and development of bread
2019
Assis, Renato Queiroz | Andrade, Karina Luzia | Gomes Batista, Lílian Emanoela | de Oliveira Rios, Alessandro | Dias, Disney Ribeiro | Ndiaye, Eliane Augusto | de Souza, Éllen Cristina
This work aims to characterise chemical and phytochemical mutamba (Guazuma ulmifolia LAM.) flour and evaluate its addition in whole wheat bread. The phytochemical analysis revealed the presence of phenols, tannins, saponins, steroids, resins, quaternary bases, quinones, flavonoids and triterpenoids. For the test of Artemia salina Leach, the methanolic extract of the fruit showed a lethal dose of 36.59 μg/mL, with antioxidant activity by the 2, 2-Diphenyl-1- picrylhydrazyl (DPPH) method and for the β-carotene system. The mutamba flour presented a low lipid content and a high crude fibre content (26.90 ± 0.37%). The optimal concentration of the meal added in the bread was 5%, in which its use demonstrates potential application in the development of new products using fruits of the Cerrado in the diet.
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