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Article

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

by
Ursula Gonzales-Barron
1,*,
Rody Dijkshoorn
2,
Maikel Maloncy
2,
Tiane Finimundy
1,
Ricardo C. Calhelha
1,
Carla Pereira
1,
Dejan Stojković
3,
Marina Soković
3,
Isabel C. F. R. Ferreira
1,
Lillian Barros
1,* and
Vasco Cadavez
1
1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
The Hague University of Applied Sciences, Johanna Westerdijkplein 75, room Oval 1.01, 2521 EH The Hague, The Netherlands
3
Institute for Biological Research “Siniša Stanković”–National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(5), 597; https://doi.org/10.3390/foods9050597
Submission received: 7 April 2020 / Revised: 28 April 2020 / Accepted: 1 May 2020 / Published: 7 May 2020
(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)
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Abstract

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.
Keywords: alternative flour; Algarrobo flour; nutritional quality; antioxidant; antimicrobial; cytotoxicity; breadmaking; dough rheology; texture profile analysis; alveoli size alternative flour; Algarrobo flour; nutritional quality; antioxidant; antimicrobial; cytotoxicity; breadmaking; dough rheology; texture profile analysis; alveoli size

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MDPI and ACS Style

Gonzales-Barron, U.; Dijkshoorn, R.; Maloncy, M.; Finimundy, T.; Calhelha, R.C.; Pereira, C.; Stojković, D.; Soković, M.; Ferreira, I.C.F.R.; Barros, L.; et al. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods 2020, 9, 597. https://doi.org/10.3390/foods9050597

AMA Style

Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, Stojković D, Soković M, Ferreira ICFR, Barros L, et al. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods. 2020; 9(5):597. https://doi.org/10.3390/foods9050597

Chicago/Turabian Style

Gonzales-Barron, Ursula, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Ricardo C. Calhelha, Carla Pereira, Dejan Stojković, Marina Soković, Isabel C. F. R. Ferreira, Lillian Barros, and et al. 2020. "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking" Foods 9, no. 5: 597. https://doi.org/10.3390/foods9050597

APA Style

Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Calhelha, R. C., Pereira, C., Stojković, D., Soković, M., Ferreira, I. C. F. R., Barros, L., & Cadavez, V. (2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods, 9(5), 597. https://doi.org/10.3390/foods9050597

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