Potencial de uso da semente de flamboyant-mirim (Caesalpinia pulcherrima (L) Sw.) como ingrediente funcional em pães

Abstract

Flamboyant-mirim seeds are a source of protein, lipids, and other nutrients, such as minerals and vitamins, and can be used as an ingredient to enrich the nutritional value of baked goods. Therefore, the objective of this research was to characterize flamboyant-mirim seed flour (FSF) and evaluate the effect of adding its flour and gel (GSF) in the production of loaf bread. Initially, the FSF was fractionated by granulometric sieving (0.710 mm, 0.500 mm, 0.355 mm, and 0.250 mm) and subjected to chemical, technological, functional, microstructural, and toxicity analyses. A 0.250 mm fraction showed high levels of ash, lipids, protein, fiber, minerals (Ca, Mg, P, K, Fe, Mn, and Zn), and better functional performance, including greater water solubility, oil absorption capacity, and emulsifying properties. Analyses indicated heterogeneous morphology, similar crystalline patterns among the samples, and absence of toxicity. Compounds such as amino acids, sugars, and unsaturated fatty acids were also identified. In the second stage, loaf-type breads were made with different concentrations of FSF (3.96–11.04%) and GSF (0.17–5.82%), using a central composite rotatable design. Dependent variations included technological, physicochemical, nutritional, and functional parameters. The inclusion of FSF and GSF in the loaf-type breads increased the levels of protein, lipids, ash, fiber, minerals, phenolic compounds, and antioxidant activity. Improvements were also observed in technological constraints, such as specific volume, alveolar structure, and color characteristics. Conversely, there was a reduction in moisture, acidity, density, and luminosity of the crumb. It is concluded that formulations containing 11.035% FSF and 3% GSF, 10% FSF and 5% GSF, and 10% FSF and 1% GSF provide benefits with greater nutritional value, improved technological properties, and high functional potential, representing promising alternatives for the development of baked goods with clean label appeal and natural enrichment.