Production of breads enriched with bioactive compounds of mate (Ilex paraguariensis)

• Grant number: 17/24142-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2018
• End date: April 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Maurício Ariel Rostagno
• Grantee: Natalia Garcia Murari
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 13/04304-4 - Development of integrated systems for the analysis of bioactive compounds in natural products employing supercritical technology, AP.JP

Abstract

The aim of this study is to analyses the yield of functional foods based on the usage of yerba mate's concentrated extract (Ilex paraguariensis). In this context, bread enrichment with yerba mate's extract will be analyzed since both of them (bread and yerba mate) are widely present in the eating habits from part of the people from all over the world. A mate's concentrated extract will be prepared and freeze-dried so that it can replace the wheat flour from a traditional formulation in many different levels. The prepared raw dough and breads will be analyzed in order to measure its phenolic compounds and antioxidant capacity. Furthermore, a sensory analysis will be held to identify the utmost levels of substitution of wheat flour by mate's extract in the formulation, without interfering on its acceptance, so that it maximizes its potential as a functional food. (AU)