title: 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.
authors.affiliation: Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói, Brazil.
authors.forename: Vanessa N
authors.initials: VN
authors.lastname: Castelo-Branco
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil.
authors.forename: Mabel G
authors.initials: MG
authors.lastname: Lago
authors.affiliation: Curso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil ; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Daniela A
authors.initials: DA
authors.lastname: Minuzzo
authors.affiliation: Curso de Nutrição, Faculdade Arthur Sá Earp Neto, Rio de Janeiro, Brazil ; Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Nathália
authors.initials: N
authors.lastname: Moura-Nunes
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Alexandre G
authors.initials: AG
authors.lastname: Torres
authors.affiliation: Escola de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Juliana C
authors.initials: JC
authors.lastname: Nunes
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, Cidade Universitária, Rio de Janeiro, RJ 21941-902 Brazil.
authors.forename: Mariana
authors.identifier: 0000-0002-8027-4778
authors.initials: M
authors.lastname: Monteiro
keywords: Antioxidant capacity; Bread making; Functional food; Psidium guajava; Sensory evaluation; Volatile compounds