Development of functional bread with bioactive compounds of apple peels (Malus domestica Borkh)

Abstract

The present project proposes the elaboration of a bread with functional properties. Bread products, mainly bread is a food consumed since ancient times and today presents its world consumption, being considered the best product for reuse of waste. The functional properties would be based on its high antioxidant capacity due to the use of residues of Apple (Malus domestica Borkh). Apple peel is rich in phenolic compounds and is used in lyophilized form to replace part of the wheat flour used in traditional recipes, In addition, dry bagasse flour and extracts from both lyophilized residues will also be used. The objective is to reuse this part of the fruit, considered industrial waste generated by the industrial processing mainly of juices, and to verify if the elaborated product presented the compounds and if there were losses in the quantity of the compounds by the cooking process. Considering that the partnership with companies that commercialize these products is advantageous since its consumption can provide numerous health benefits due to its high concentration of phenolic compounds of antioxidant action (AU)