Effects on the antioxidant, physicochemical, microbiological, and sensory properties of bread when supplemented with Umbu flour

Umbu fruit is rich in vitamin C and presents excellent antioxidant activity, yet its industrial processing uses only the pulp, while the residues are discarded. The residues present important nutritional properties, able to fight free radicals in the human body, and in the form of flour, might contribute reduce food insecurity and environmental waste. In view of this, our objective was to develop bread using flour from the husks and seeds of Umbu fruit as a partial replacement for wheat flour, and to assess its physical, physical-chemical, bioactive, microbiological, and sensory properties. For this, flour was prepared from Umbu wastes and used in the production of breads in concentrations of 0, 10, 20, and 30%. Respectively, the control at 0% = PC, 10% = P10, 20% = P20, and 30% = P30. Physical-chemical characterization, determination of total phenolic compounds and vitamin C, instrumental colorimetry, microbiological and sensory analyses were performed. The P20 and P30 breads presented lower humidity and pH, with higher ash, protein, lipids, acidity, total phenolic compounds, and vitamin C than the control. By instrumental color, the P20 and P30 breads were both darker and greener than the controls (PC). For microbiological analysis, all formulations were within norms established for human consumption. By sensory analysis, the breads supplemented with the Umbu residues flour were well received, yet with lower test values than the controls for all attributes and for intentions purchase. Yet in view of the above, flour made from Umbu residues remains a promising ingredient for incorporation into both breads and other bakery industry products.