Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
Oglądaj/ Otwórz
Data
2023-04-01Autor
Ivanišová, Eva
Cech, Matej
Hozlár, Peter
Zaguła, Grzegorz
Gumul, Dorota
Grygorieva, Olga
Makowska, Agnieszka
Kowalczewski, Przemysław Łukasz
Metadane
Pokaż pełny rekordStreszczenie
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude
fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity
with the DPPH method and total anthocyanin content), physical properties, and sensory profiles
of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and
9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05)
content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%)
with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among
mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and
calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of
antioxidant potential and total anthocyanin content, the same tendency was observed, and the values
obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg
TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated
as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible)
compared to the control sample. Consumption of enriched breads with black oat can also increase
the assortment of bakery products in markets, which is now popular for consumers.
Kolekcje
- Artykuły naukowe UPP [92]
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