PHYSICOCHEMICAL CHARACTERIZATION AND APPLICATION OF FTIR SPECTROSCOPY AS A COMPLEMENTARY TOOL IN THE CHARACTERIZATION OF BREAD CONTAINING JATOBÁ PULP FLOUR (Hymenaea stigonocarpa Mart.)

The use of ingredients based on native Brazilian fruits in bakery products makes it possible to investigate technological characteristics and the chemical profile of the food matrix, in addition to contributing to the Sustainable Development Goals (SDGs), SDGs 9 and 12, of the United Nations (UN). The Brazilian cerrado jatobá (Hymenaea stigonocarpa Mart.) presents a composition of interest for food applications, with the presence of fibers, proteins, minerals, and phenolic compounds in its different fractions. The objective of this study was to characterize bread containing 10% jatobá pulp flour through physicochemical analyses and Fourier-transform infrared (FTIR) spectroscopy. Moisture, pH, titratable acidity, ash, specific volume, monitoring of growth during fermentation, color parameters, and spectroscopic profile were determined. The sample presented 37.03% moisture, with no variation compared with the control bread, indicating similar behavior regarding the water content of the matrix. The pH was 5.09 ± 0.25, close to the control, which presented 5.21 ± 0.07. Titratable acidity was 0.84 ± 0.18%, while the control presented 0.18 ± 0.01%. Ash content was estimated at 2.05 ± 0.12%, and specific volume at 2.90 ± 0.15 cm³/g, higher than the control, which presented 2.30 ± 0.02 mL/g. Dough growth during fermentation was estimated at approximately 55%, whereas the control presented an increase of approximately 94%. In the color parameters, the sample presented L*=8.66 ± 2.24, a*=22.29 ± 0.51, and b*=14.91 ± 3.86, with ΔE=28.18, evidencing a marked difference compared with the control, which presented L*=73.85, a*=0.29, and b*=20.54. In the FTIR spectrum, bands were identified at approximately 3321, 2924, 1744, 1643, 1531, 1366, 1244, 1148, and 1016 cm⁻¹. The band at 3321 cm⁻¹ was related to O–H stretching, while 2924 cm⁻¹ presented a contribution from aliphatic C–H. The region at 1744 cm⁻¹ was compatible with carbonyl groups, and the bands close to 1643 and 1531 cm⁻¹ presented contributions associated with water and protein structures. The absorptions between 1366 and 1016 cm⁻¹ were mainly compatible with C–O, C–C, and C–O–C vibrations, characteristic of carbohydrates and polysaccharides. The profile obtained demonstrates the presence of different functional groups in the bread matrix and evidences the usefulness of FTIR as a complementary tool for physicochemical characterization. Based on the data obtained, it is possible to conclude that the physicochemical characteristics form evidence that the jatobá flour contributes and that the spectrometric analysis points to promising results for the presence of important functional groups. Thus, submitting the sample to further analyses that prove the bioactive action of these compounds during cooking and storage are important to support this potential that reflects in health in a supporting manner.