| Autor: |
Maroini, May, Salem, Ali, Mansour, Chalbia, Abdelhedi, Ola, Mora, Leticia, Jridi, Mourad, Zouari, Nacim, Fakhfakh, Nahed |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Jul2024, Vol. 18 Issue 7, p5861-5877, 17p |
| Abstrakt: |
Boiling, microwave-assisted hydration and ultrasonication-assisted hydration of eleusine flour influenced its chemical composition, leading to a reduction in total phenolics. The untreated eleusine flour, with the highest total phenolics and antioxidant potential, was chosen for pan bread formulation. LC–ESI–MS analysis of eleusine flour showed that flavonoids, particularly quercetin-3-O-rhamnoside (484 µg/g extract), naringenin (326 µg/g extract) and epicatechin (312 µg/g extract) were the major compounds representing ~ 70% of the total measured compounds. Substituting wheat by eleusine flour affected dough rheological properties and bread characteristics, notably at the highest substitution level. Compared to the control sample, a formulation with 50% eleusine flour (F5) showed that both dough extensibility was decreased by ~ 70%. Simultaneously, there was a significant increase in dough tenacity value by 26%. In terms of the bread characteristics, the specific volume was reduced by 35% aligning with a notable decline in springiness value by 26%. Although, the formulation F5 showed a significant decrease in alveoli number, there was no notable reduction in the density of the crumb cells. Despite these changes, the F5 bread maintained its acceptability on a 5-point hedonic scale, as seen by an overall acceptability mean score > 3. Interestingly, the total phenolics and antioxidant capacity of the composite bread were significantly increased, suggesting that eleusine was a promising functional substitute for wheat in bakery products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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