Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

Barone Lumaga, Roberta; Tagliamonte, Silvia; De Rosa, Tiziana; Valentino, Vincenzo; Ercolini, Danilo; Vitaglione, Paola

doi:10.1016/j.tjnut.2024.08.015

The Journal of Nutrition

2024

DOI: 10.1016/j.tjnut.2024.08.015

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Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

Roberta Barone Lumaga,

Silvia Tagliamonte,

Tiziana De Rosa

et al.

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2024

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Cited by 1 publication

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Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5

Mantzourani,

Daoutidou,

Terpou

et al. 2024

Foods

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The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.82–2.99 g/kg) and acetic acid (0.93–0.99 g/kg), which significantly prolonged their resistance to mould growth and rope contamination, maintaining freshness for over 13 days. These samples also demonstrated higher antioxidant activity, with DPPH values exceeding 4 μmol TE/g and ABTS values surpassing 218 mg TE/100 g, along with a total phenolic content ranging from 85.9 to 96.3 mg GAE/100 g. Additionally, these samples showed a greater reduction in phytate, an antinutrient, compared to all other samples, including the control. The sensory evaluation conducted with consumer panels indicated that sourdough breads prepared with freeze-dried fermented chokeberry juice achieved the highest ratings in terms of taste and appearance among all tested samples. The findings are highly promising and suggest the potential for commercializing the developed supplements in the production of additive-free sourdough bread with enhanced nutritional value.

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Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5

Mantzourani,

Daoutidou,

Terpou

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects

Cited by 1 publication

References 52 publications

Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5

Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5

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