Onion bread with barbados gooseberry leaf flour / Pão de cebola com farinha de folhas de ora-pro-nóbis

• Autor(a) principal: Ramos, Rejane de Oliveira
• Data de Publicação: 2021
• Outros Autores: Luz, Andressa de Sousa, Queiroz, Carla Regina Amorim dos Anjos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/33726
• topic: Pereskia Aculeata Miller; Sensory Analysis; Chemical Composition; Unconventional Food Plant.

The Barbados Gooseberry (Pereskia aculeata Miller) is an unconventional vegetable with edible leaves and high nutritional value. The research was carried out aiming to develop onion breads with partial substitution of wheat flour for dehydrated leaf flour of Barbados Gooseberry with percentages of 0% (standard), 2.5% and 5%, in order to experimentally determine the viability of the processing, sensory acceptance and chemical analysis. Moisture, ash, protein, lipids, crude fiber, carbohydrates and caloric value were determined. For the acceptance test, a nine-point hedonic scale with thirty-eight non trained consumers was conducted. All data were subjected to variance analysis, followed by Tukey’s test. There was no significant difference among formulations, regarding lipid and moisture content. Breads with 2.5% and 5% Barbados Gooseberry had increased protein, crude fiber and ash, and reduced carbohydrate content and caloric value compared to bread without it. By the analysis of sensory acceptance, there was no difference between the formulations for the tested attributes. The products were considered accepted by the tasters (acceptability index > 70%). The chemical and sensory tests showed promising and satisfactory results in the replacement of wheat flour with Barbados Gooseberry leaf flour, promoting improvements in the product's nutritional quality and acceptability.