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Effect of Açaí Powder and Chitosan Incorporation on Bread Quality

Rafael A. Zambelli1, Luciana G. de Mendonça1, Samuel V. Carneiro1, and Bárbara G. Rodrigues2
1. Federal University of Ceará (UFC), Food Engineering Department, Fortaleza, Brazil
2. Fortaleza University (UNIFOR), HSC, Fortaleza, Brazil
Abstract—The food industry trend is to produce foods with better nutritional quality. Within this proposal, the objective of this work was to study the inclusion of açaí powder and chitosan in bread formulations and to evaluate their quality. For the development of the bread formulations, the central rotational design was used putting the açaí power and chitosan as independent variables. Flour quality analyzes were performed (water hydration properties), dough and bread quality analyzes (fermentation time optimization, maximum expansion factor, crumb structure, crust and crumb color and specific volume). The quality analyzes were studied through regression and correlation analysis and response surface methodology at the 5% level of significance. After the determination of the optimized condition of açaí powder and chitosan was carried out the evaluation of the centesimal composition and scanning electron microscopy. The results showed that both açaí powder and chitosan significantly influence the flour properties. It was verified that the açaí powder promotes greater modifications in the physical parameters of the dough and the bread than the chitosan, which was confirmed by correlation analysis. The optimum conditions the inclusion of açaí power and chitosan was of 8.5 g and 0.75 g respectively. There was a improvement in the nutritional quality of the bread optimized, in comparison to the control, with the increase of the protein content and ashes. Microscopy showed an interaction between starch and chitosan, as well as the harmful effect of açaí powder on gluten network.
Index Terms—Açaí, chitosan, bread, quality

Cite: Rafael A. Zambelli, Luciana G. de Mendonça, Samuel V. Carneiro, and Bárbara G. Rodrigues, "Effect of Açaí Powder and Chitosan Incorporation on Bread Quality," International Journal of Food Engineering, Vol. 3, No. 2, pp. 89-94, December 2017. doi: 10.18178/ijfe.3.2.89-94
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