| Autor: |
DUMBRAVA, Delia-Gabriela, RABA, Diana-Nicoleta, MOLDOVAN, Camelia, POPA, Mirela-Viorica, MISCA, Corina Dana, POIANA, Mariana-Atena, PETCU, Carmen Daniela |
| Předmět: |
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| Zdroj: |
Scientific Papers. Series D. Animal Science; 2024, Vol. 67 Issue 1, p435-442, 8p |
| Abstrakt: |
Bakery products industry occupies a very important place in people's major consumer products. Bread is a staple product that almost all of us consume every day. These foods provide the human body with an important part of the nutrients it needs for vital activity. A first objective of this work was to obtain two innovative assortments of white bread enriched with different additions: one with the addition of turmeric (Curcuma longa) radix powder and linseeds (Linum usitatissimum) (B1) and the second with the addition of sea buckthorn (Hippophae rhamnoides) fruits powder, sunflower (Helianthus annuus) and white sesame (Sesamum indicum) seeds (B2). A second objective was analysing the two enriched breads in terms of total polyphenols content, antiradical and antioxidant activity compared to the control (B0 - plain white bread). Porosity, proximate composition, energy value of the breads as well as their sensory characteristics were also determined. Total polyphenol content in B2, respectively B1 breads was with 66% and respectively 49% higher than the control (1.41±0.02 mg gallic acid/g). Anti-radical activity of the products was improved by 2.3 times in B2 and with 43% in B1 compared to plain white bread (38.76±0.19%). The porosity of B0 bread was the highest (68%), decreasing for B1 (60%) and B2 (53%) assortments. In terms of proximate composition, the additions of natural seeds and powders resulted in increased lipid and dietary fiber content, compared to the control. At the sensory analysis, B1 and B2 were rated higher than the control, with B2 scoring best (between 4.70 and 4.85). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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