DEVELOPMENT AND PHYSICOCHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF BREAD WITH JATOBÁ PULP FLOUR (Hymenaea stigonocarpa Mart.)

The Brazilian cerrado jatobá (Hymenaea stigonocarpa Mart.) is a native fruit with

potential food applications due to its nutritional composition and the presence of

compounds of interest. The use of its flour in bakery products represents an alternative

for diversifying formulations and valorizing native raw materials. This study aimed to

develop bread containing 10% jatobá pulp flour and to evaluate its physicochemical and

technological characteristics, comparing the results with those of a standard bread.

Analyses of pH, titratable acidity, moisture, color, specific volume, and dough expansion

during fermentation were performed. The bread containing jatobá flour presented a

mean pH of 5.09 ± 0.25, while the control presented 5.21 ± 0.07, indicating similar

values between the formulations. For the control bread, the mean specific volume was

2.30 ± 0.02 mL/g and titratable acidity was 0.1836 ± 0.0094%. In the color analysis, the control presented mean values of L*=73.85, a*=0.29, and b*=20.54, whereas the bread

containing jatobá presented L*=8.66 ± 2.24, a*=22.29 ± 0.51, and b*=14.91 ± 3.86. This

difference demonstrates a marked change in product color after the incorporation of the

flour, resulting in a darker appearance and a greater reddish component. During

fermentation, the volume of the control dough increased from 16.33 to 31.67 mL. The

moisture result for the jatobá bread was provisionally excluded from the numerical

discussion because it needs to be verified before a reliable comparison with the control

can be made. Overall, the results show that the incorporation of 10% jatobá pulp flour

influenced the bread characteristics, particularly its color, while pH values remained

close to those of the control. It is concluded that jatobá flour has potential for application

in bakery products, contributing to the valorization of native raw materials and the

diversification of food products.