Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients
| Autor: | Mladenka Pestorić, Pavle Jovanov, Marijana Sakač, Edita Stokić, Dubravka Jambrec, Aleksandra Mišan, Nataša Nedeljković, Anamarija Mandić, Ivan Milovanović, Ivana Sedej, Olivera Šimurina |
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| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
0303 health sciences Statin 030309 nutrition & dietetics Cholesterol medicine.drug_class digestive oral and skin physiology Wheat flour food and beverages 04 agricultural and veterinary sciences Biology Wheat bread 040401 food science 03 medical and health sciences chemistry.chemical_compound Antioxidant capacity 0404 agricultural biotechnology chemistry Preference test medicine Statin therapy Food science Beneficial effects Food Science |
| Zdroj: | LWT - Food Science and Technology. 63:556-561 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.03.023 |
| Popis: | The buckwheat-enriched wheat bread was produced by the substitution of wheat flour with the wholegrain buckwheat flour at the level of 50%. Hydrothermal treatment of wholegrain buckwheat flour prior to the bread production resulted in a product with better sensory quality than the wheat bread, which was confirmed by the consumer test. The preference test showed that 71.88% of the consumers gave the advantage to the buckwheat-enriched wheat bread. Futhermore, its nutritional quality and antioxidant capacity was significantly improved in comparison with the wheat bread (2.22 times higher total dietary fibre and 4.29 times higher total phenolics content). In order to examine whether changes in dietary components can have beneficial effects on certain markers of atherosclerosis, antihyperlipidemic efficiency of the buckwheat-enriched wheat bread was tested in normal weight patients on statin therapy over one-month dietetic intervention. Significant decrease in total cholesterol and LDL-cholesterol, as well as the ratio of LDL/HDL cholesterol was obtained. |
| Databáze: | OpenAIRE |
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