Use of response surface methodology to obtain na ideal replacement concentration of gabiroba pulp and flour and pequi byproducts in sweet bread production

Abstract

In this study, part of the ingredients used in the preparation of bread (wheat flour and water), were substituted by pequi husk flour (PHF), gabiroba pulp flour (GPF) and gabiroba pulp (GP). For this, two experimental designs were performed, with two independent variables for each design. First, the effect of replacing part of the wheat flour with pequi husk flour (x₁) and gabiroba pulp flour (x₂), was evaluated. The second consisted of evaluating the effect of partial substitution of the wheat flour by the pequi husk flour (x₁) and of water by gabiroba pulp (x₂) in bread formulation. For comparative purposes, the replacement ideal was based on the technological quality of the standard formulation. The dependent variables were: mass volume; expansion index; specific volume; density and texture profile (TPA). The first design, both independent variables (x₁: PHF and x₂: GPF) significantly influenced the dough volume, specific volume and density of breads, while in the second design, only a few parameters of TPA, such as hardness and chewiness, were influenced by the substitution between both independent variables (x₁: PHF and x₂: GP). In general, the best replacement range was obtained with the formulation using between 1.61% to 5% pequi husk flour; between 10% to 11.5% of gabiroba pulp flour and up to 20% of gabiroba pulp.