کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591312 | 1492106 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins
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کلمات کلیدی
Psidium guajavaQuercetin (PubChem CID: 5280343)Naringenin (PubChem CID: 932)Syringic acid (PubChem CID: 10742) - اسید سیرینژیک (PubChem CID: 10742)Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Fermentation - تخمیر Rutin (PubChem CID: 5280805) - روتن (PubChem CID: 5280805)Bread making - ساخت نانAntioxidant capacity - ظرفیت آنتی اکسیدانMelanoidins - ملانوئیدی هاMaillard reaction - واکنش میلارد
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In the present study we aimed at studying, for the first time, the incorporation of phenolic compounds into bread melanoidins. Fermentation significantly affected the phenolics profile of bread doughs. Melanoidins contents continuously increased from 24.1Â mg/g to 71.9Â mg/g during baking, but their molecular weight decreased at the beginning of the process and increased thereafter. Enrichment of white wheat bread with guava flour increased the incorporation of phenolic compounds up to 2.4-fold. Most phenolic compounds showed higher incorporation than release rates during baking, leading to increases from 3.3- to 13.3-fold in total melanoidin-bound phenolics. Incorporation patterns suggested that phenolic hydroxyls, but not glycosidic bonds of melanoidin-bound phenolics are cleaved during thermal processing. Antioxidant capacity of bread melanoidins increased due to enrichment with guava flour and increasing baking periods and was partially attributed to bound phenolics. Moreover, FRAP assay was more sensitive to measure this parameter than TEAC assay.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 65-74
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 65-74
نویسندگان
Genilton Alves, Daniel Perrone,