کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6405743 1330923 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
چکیده انگلیسی

The aim of the study was to investigate the effect of adding (in two different doses 15% and 30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties and sensory value of breads. Buckwheat flour had the highest phenolic content (7.25 ± 0.23 mg/g dw). The content of total flavonoids in flours was about 2-4 fold higher when compared to breads. The addition of buckwheat flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, as evaluated by means of FRAP and DPPH, which increased by 2.36 fold, and 3.64 fold respectively, in comparison with other pseudocereal flours (amaranth, quinoa), which caused, in higher doses, the changes of above parameters within the ranges 1.20-1.79 fold, and 0.60-1.71 fold. Analysis of sensory results of breads showed that addition of buckwheat flour to the dough might improve subjective properties of bread and increase acceptable quality attributes such as taste, colour or odour. All these observations suggest that addition of buckwheat flour into bread can improve antioxidant as well as sensory properties of bread. Bread fortified with pseudocereal flours, and especially with buckwheat flour, may be placed on the market as a functional food.

► Sensory characteristics and antioxidant activity of breads were investigated. ► Addition of buckwheat flour improved some properties of bread and quality attributes. ► Buckwheat flour was most effective in enhancing antioxidant activity of bread.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 46, Issue 2, May 2012, Pages 548-555
نویسندگان
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