Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

Han, Hye-Min; Koh, Bong Kyung

doi:10.1002/jsfa.4188

Cited by 90 publications

(64 citation statements)

References 32 publications

(42 reference statements)

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“…These suggested that thermal treatment during baking does not give negative effect even promotes or retain the nutritional value in bread such as phenolic content and antioxidant activity. These findings are in good agreement with Han and Koh, (2011) who found that the baking process improved phenolic content and antioxidant activity in bread after baking process and this has potential health benefits for customers and food industry in terms of the development of functional foods.…”

Section: Discussionsupporting

confidence: 92%

Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

Ibrahim

Salleh

Suzihaque

et al. 2015

Procedia - Social and Behavioral Sciences

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The purpose of this study is to find out the effect of radiation heat on the physical and chemical characteristics of bread enhanced with Garcinia mangostana pericarp powder during baking process. Garcinia mangostana or commonly known as purple Garcinia mangostana, often referred as "Queen of Fruits" due to its health benefit and excellent flavour. Garcinia mangostana pericarp has the highest part of the whole fruit. Science proves that the Garcinia mangostana pericarp has remarkable benefits as an antioxidant and functional food. Therefore, this research incorporates 0.5, 1.0, 1.5 and 2.0% of Garcinia mangostana pericarp powder into bread dough formulation. The combinations of different concentration of pericarp powder has resulted the significance effect on phenolic content, antioxidant activity, colour and moisture content of the bread. Radiation heat transfer model in baking oven was developed in order to analyse the radiation effect during baking process. From the result obtained, thermal processing especially on radiation heat does not give negative effect to the nutritional value even increase or maintain the antioxidant levels in bread after baking.

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Section: Discussionsupporting

confidence: 92%

Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

Ibrahim

Salleh

Suzihaque

et al. 2015

Procedia - Social and Behavioral Sciences

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“…Some antioxidant compounds are destroyed when baking [28]. But phenolic acids retain their antioxidant activity after the baking process [29]. However further research may be needed to evaluate the Total plate count and coliform count were high in Kohila flour while mould and yeast counts were zero, may be due to the low moisture content.…”

Section: Resultsmentioning

confidence: 99%

Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour

ODAN¹

2014

J Food Process Technol

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Currently there is a growing demand for fiber fortified food products in the world to prevent from non-communicable diseases. To develop high fiber soft dough biscuit, kohila flour was added to biscuit formulation at 10% and 15% levels (w/w), respectively. Sugar was substituted with sucralose (1 g) to obtain a low energy product. The chemical and proximate compositions of the product (moisture, pH, protein, fat, ash, dietary fiber, carbohydrate, sodium and heavy metal, antioxidant capacity) were determined. Sensory evaluation was carried out by a panel of thirty semi trained panelists, using a paired preference test and hedonic test to select the most preferred sample with the best sensory attributes. A market survey was done by using sixty sample sizes to evaluate the consumer preference for the prepared biscuit. Results showed that kohila flour fortified biscuits contained significantly (p<0.05) high amount of fiber (7% (w/w), on dry basis). High amount of iron (48% ppm, dry basis) contained in fortified biscuits while none of the toxic heavy metals (As, Pb and Cd) were absent. The antioxidant capacity (Radical DPHH scavenging capacity) was as high in kohila flour added biscuits (20-23%). The 10% kohila flour added biscuits yielded the highest consumer acceptability. Survey results showed that there was a correlation between preference for sucralose added biscuits and health condition (p<0.05) of the consumers. The preference for fiber fortified biscuits and sucralose added biscuit were high in consumers with higher level of education. Findings of this study revealed that 10% kohila flour fortified biscuits can be used as a rich source of dietary fiber which was beneficial to improve the health of the consumers.

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“…Accordingly, decreases in individual insoluble bound phenolic acids during dough preparation have also been reported by Abdel-Aal and Rabalski. 8 Similarly, Han and Koh 23 found an approximately 40% decrease in antioxidant activity in dough compared to flour samples.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 93%

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

Luthria

Fuerst

et al. 2014

J. Agric. Food Chem.

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This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking.

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Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

Abstract: Phenolic acids retain their antioxidant activity after the baking process, which has potential health benefits for consumers. Elucidation of interactions between the baking process and phenolic acids is important for the development of functional foods.

Cited by 90 publications

References 32 publications

Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

Effect of Radiation Heat on the Chemical and Physical Properties of Bread Enhanced with Garcinia Mangostana Pericarp Powder

Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

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