Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

Abstract

Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-O-rutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

Keywords: Antioxidant capacity; Bread making; Functional food; Psidium guajava; Sensory evaluation; Volatile compounds.

Fig. 1

Distribution of phenolic compounds (a), non-flavonoids (b) and flavonoids (c) in soluble extract (white square box), alkaline extract (grey square box) and acid extract (black square box) of control bread (CB), and in breads made with guava powder substituting for wheat flour at two levels, 10% (GB10) and 20% (GB20)

Fig. 2

Antioxidant capacity of control bread (white square box), and in breads made with guava powder substituting for wheat flour at two levels, 10% (grey square box) and 20% (black square box) in soluble and insoluble fractions evaluated by FRAP (a) and ORAC (b) assays. Results are means ± standard deviations of two replicates. Values with different superscript letters in the same assay indicate significant difference between mean values (Oneway ANOVA followed by Tukey’s multiple comparison post hoc test, p < 0.05)

Fig. 3

Relative contents (peak area %) of alcohols, aldehydes, ketones, acids and terpenes in control bread (white square box), and in breads made with guava powder substituting for wheat flour at two levels, 10% (grey square box) and 20% (black square box). Results are means ± standard deviations of three replicates. Values with different superscript letters in the same compound class indicate significant difference between mean values (Oneway ANOVA followed by Tukey’s multiple comparison post hoc test, p < 0.05)