کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4515815 | 1322325 | 2014 | 6 صفحه PDF | دانلود رایگان |
• 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.
Journal: Journal of Cereal Science - Volume 60, Issue 1, July 2014, Pages 264–269