Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

• Published in: Journal of food science Vol. 89; no. 4; pp. 2110 - 2123
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Andrade, Eduardo Wagner Vasconcelos, Gomes, Josivanda Palmeira, de Medeiros, Maria de Fátima Dantas, Pedrini, Márcia Regina da Silva
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.04.2024
• Subjects: alpha-amylase; antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; avocados; Bread - analysis; breads; carbohydrate digestion; Carbohydrates; carboxylic ester hydrolases; Color; crystal structure; Diffraction patterns; energy; Fat Substitutes; fatty acids; firmness; food science; functional food; Glucosidase; Lipase; Lipids; nutrient content; Parameters; Persea; Phenolic compounds; Phenols; Phenols - analysis; Physical properties; Powders; Pulp; Specific volume; vegetables; X-ray diffraction; α-Amylase; carbohydrate digestion; functional food; fatty acids; antioxidant activity
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.17014

The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.