Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage

The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable acidity, pH, color, hardness, vitamin C, total phenolics and antioxidant activity were performed daily, for a period of five days, whereas proximate composition was determined just at the same day of baking. The proximate composition was not affected by the replacement of water for acerola pulp. The values of soluble solids and titratable acidity were higher in enriched bread, while pH exhibited the opposite behavior. Enriched bread is softer and more yellowish than control bread, became harder, orange and darker over storage. The levels of vitamin C and total phenolics, as well as the antioxidant activity of the enriched bread was higher than control bread (vitamin C increased from 0 to 33.67 mg/100 g, the total phenolics increased more than fourfold and the antioxidant activity tripled). However, these values gradually decreased over time. The enrichment of free-lactose sweet bread with acerola pulp was successful, providing an alternative for those who aspire to having a healthier diet/ life and for specific diets for those who have difficulty digesting lactose.