کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515815 1322325 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
چکیده انگلیسی


• Composite flours containing up to 9% nejayote food additive yielded good quality breads.
• Breads with nejayote solids contained higher fiber, calcium and antioxidants.
• Enriched breads contained 745 times more ferulic and 70% higher antioxidant capacity.
• The addition of nejayote solids increased dietary fiber 54% in composite breads.

Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fiber (45.3%), calcium (5.7%) and ferulic acid (219 mg/100 g). Nejayote solids were used to develop a food additive (NS) consisting of 80% nejayote solids and 20% gluten. NS was incorporated at 3, 6 or 9%, in wheat flour to increase the dietary fiber, calcium, phenolics and antioxidant capacity of breads. The addition of 9% NS did not affect overall baking performance and bread quality but increased dietary fiber up to 54% in composite breads. Moreover, enriched breads contained about 745 times more free ferulic acid and increased approximately 70% their antioxidant capacity. Two slices of bread (64 g) supplemented with 9% of NS provided 29% of the recommended calcium intake. Thus, the NS could be used as a value-added food-ingredient for the preparation of composite bakery-products with improved dietary fiber, calcium, nutraceuticals and antioxidant properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 60, Issue 1, July 2014, Pages 264–269
نویسندگان
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