Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Autor: Agnieszka Zając, Ewelina Masiarz, Agata Marzec, Hanna Kowalska, Sabina Galus, Ewa Domian, Jolanta Kowalska, Agnieszka Salamon, Anna Ignaczak, Agnieszka Ciurzyńska
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Dietary Fiber
Antioxidant
total polyphenols content
030309 nutrition & dietetics
baking
medicine.medical_treatment
Pharmaceutical Science
Brassica
Antioxidants
Article
Analytical Chemistry
03 medical and health sciences
QD241-441
0404 agricultural biotechnology
food
snack
Drug Discovery
medicine
calorific value
sensory properties
Food science
Physical and Theoretical Chemistry
Water content
Carotenoid
chemistry.chemical_classification
0303 health sciences
Pumpkin seed
biology
Organic Chemistry
04 agricultural and veterinary sciences
Hibiscus
biology.organism_classification
040401 food science
Sunflower
food.food
chlorophyll content
chemistry
Chemistry (miscellaneous)
Polyphenol
Molecular Medicine
Composition (visual arts)
Snacks
Edible Grain
Energy Intake
Nutritive Value
carotenoids content
Zdroj: Molecules
Volume 26
Issue 13
Molecules, Vol 26, Iss 3939, p 3939 (2021)
ISSN: 1420-3049
DOI: 10.3390/molecules26133939
Popis: The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.
Databáze: OpenAIRE
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