摘要：The aim of this study was to evaluate the effect of the fortification of guava seed protein isolate on nutritional properties in white bread. The guava seed protein isolate had functional properties similar to the wheat flour protein by lyophilized dry, to prepare 4 mixtures with wheat flour and guava seeds protein isolate: 100, 99.7, 99.6, 99.5 and 99.4% wheat flour with 0, 0.3, 0.4, 0.5 and 0.6% guava protein isolate. The tryptophan content in the guava seeds was 1.0%. The texture profile indicated that the hardness, elasticity, cohesiveness and adhesiveness of the dough increased relative to supplementation levels, although stability decreased relative to supplementation levels as well. The extensibility (based on the Kieffer and Dobrasckzky parameters) indicated that the R max and work of the dough increased relative to supplementation with the guava seed protein isolate. The supplemented bread (at 0.1 and 0.2% levels) had a greater volume compared to control; color was not affected at 0.1% levels. Appearance and flavor were not affected at levels up to 0.1, 0.2 and 0.3%, whereas color was affected. Supplementing bread with guava seed protein isolate results in an acceptable and gradual increase in protein level in bread.
