From biodiversity to bakery innovation: Nutritional and sensory effects of butia and uvaia pulps partially replacing wheat flour in artisan sourdough bread

Butiá ( Butia odorata ) and uvaia ( Eugenia pyriformis ) pulps may impart distinct nutritional, technological, and sensory properties to sourdough bread. This study evaluated the effects of partially replacing wheat flour with butiá or uvaia pulp at 30% and 50% (on a wheat flour basis) in artisanal sourdough bread. The fruit pulps were characterized, and the resulting breads were evaluated for physicochemical and nutritional characteristics, technological quality, antioxidant activity, and sensory acceptance. Butiá pulp contained higher levels of dietary fiber, ash, and lipids than uvaia pulp. Among the breads, the formulation containing 50% butia pulp (B50) showed the best nutritional and antioxidant performance, meeting the threshold for a “high fiber” claim (>10 g/100 g) and exhibiting antioxidant activity approximately five times that of the control bread. Uvaia pulp primarily increased bread moisture without markedly altering its overall composition. Among the fruit-enriched breads, U30 exhibited the best technological performance, with firmness and specific volume not differing significantly from those of the control, and also achieved the highest purchase intention (59.25%). These findings demonstrate formulation-dependent effects: B50 was the most promising formulation for improving dietary fiber content and antioxidant activity, whereas U30 provided the best balance between technological quality and consumer purchase intention. Therefore, butiá and uvaia pulps are promising ingredients for the development of artisanal sourdough breads with distinct nutritional, technological, and sensory characteristics.