Production of breads enriched with bioactive compounds of mate (Ilex paraguariensis)

Abstract

The aim of this study is to analyses the yield of functional foods based on the usage of yerba mate's concentrated extract (Ilex paraguariensis). In this context, bread enrichment with yerba mate's extract will be analyzed since both of them (bread and yerba mate) are widely present in the eating habits from part of the people from all over the world. A mate's concentrated extract will be prepared and freeze-dried so that it can replace the wheat flour from a traditional formulation in many different levels. The prepared raw dough and breads will be analyzed in order to measure its phenolic compounds and antioxidant capacity. Furthermore, a sensory analysis will be held to identify the utmost levels of substitution of wheat flour by mate's extract in the formulation, without interfering on its acceptance, so that it maximizes its potential as a functional food. (AU)