Carregant...
Fitxers
Tipus de document
ArticleVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/184790
Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
Pecan shell is a source of dietary fiber and phytochemicals, both necessary in the human diet. Therefore, pecan shell powder could be used as a supplement in the preparation of food products. The present study evaluated the effect of addition of 5, 10 and 15% (w/w) pecan shell powder, non-extruded (PSN) or extruded (PSE), in the physical properties of bread and wheat tortillas. Breads and tortillas produced with the higher substitution level that did not detriment significantly their physical properties (5% in breads and 10% in tortillas) were characterized in terms of chemical composition, total phenolic content (TPC), radical scavenging activity (RSA) and in vitro viability of human-derived liver cancer cells. Breads and tortillas produced with PSE (5% and 10%, respectively) presented the highest total dietary fiber content, TPC and RSA. In addition, extracts obtained from these same treatments, reduced the viability of hepatic cancer cells up to 53%. Sensory analysis of breads and tortillas supplemented with PSN or PSE showed adequate overall acceptability by consumers. Results obtained in the present study support that the pecan shell powder can be used as functional ingredient in bakery products especially when pretreated by extrusion.
Matèries
Matèries (anglès)
Citació
Citació
VILLASANTE, Juliana, ESPINOSA-RAMÍREZ, Johanan, PÉREZ CARRILLO, Esther, HEREDIA OLEA, Erick, METÓN TEIJEIRO, Isidoro, ALMAJANO PABLOS, Ma. pilar (maría pilar). Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla. _LWT Food Science and Technology_. 2022. Vol. 160, núm. 113299. [consulta: 24 de gener de 2026]. ISSN: 0023-6438. [Disponible a: https://hdl.handle.net/2445/184790]