Use of bell pepper (capsicum annuum) flour in the elaboration of artisan white bread
DOI:
https://doi.org/10.5377/nexo.v31i2.6836Keywords:
Bell pepper, Capsicum annuum, Flour, PhytonutrientsAbstract
The use of food wastes to enhance existing products such as breads by their nutritional properties, is a field that has become more popular within the years. Bell peppers (Capsicum annuum) are a rich source of fibre and carotenoids, also the increasing need of these nutrients are vital to reduce and prevent future diseases. Along this article, certain methods are employed in order to obtain the bell pepper flour and a 10 %, 15 % and 20 % substitution of wheat flour for bell pepper flour is made. The products were analysed to obtain their unique characteristics, resulting in the 10 % substitution being the best option for either acceptance and versatility in future markets. It showed a P value of 0.318 in relation to the protein content and a P value of 0.000 in relation to the fibre content.
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