Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates

- Lima bean and cowpea protein concentrates were hydrolyzed using digestive enzymes.
- Hydrolysates were added at 1% and 3% to dough for making Concha-type Mexican sweet bread.
- Dough tenacity and extensibility increased with inclusion level.
- Bread composition changed in response to hydrolysate addition.
- Use of legume hydrolysates in sweet bread is a viable option for improving product quality.

Foods may be fortified to improve their nutritional value and bio-functional properties. Protein sources are used to improve physicochemical properties in foods, and hydrolyzed legume proteins are a promising alternative. A Lima bean (Phaseolus lunatus) protein concentrate was hydrolyzed using pepsin, and a cowpea (Vigna unguiculata) concentrate was hydrolyzed using a pepsin-pancreatin sequential system. The Lima bean hydrolysate had a degree of hydrolysis of 17.38%, and the cowpea one of 30.75%. When were added at 1 or 3% to dough for making concha-type Mexican sweet bread, dough tenacity and extensibility increased at the higher inclusion level. Physicochemical, bioactivity (ACE inhibition and antioxidant activity) and consumer acceptance analyses of the breads were performed. Protein content was higher in the bread containing hydrolysates. The control treatment had the lowest ACE inhibitory activity and TEAC value. At both inclusion levels, ACE inhibitory activity was higher in the breads containing Lima bean hydrolysates than those containing cowpea hydrolysates. This activity increased with inclusion level in both hydrolysate treatments. Bread containing the cowpea hydrolysate exhibited an acceptance level (p > 0.05) equal to that of the control treatment. Addition of legume hydrolysates is a promising way of improving bread nutritional and biological values without affecting sensory parameters.