Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Boubaker, Maroua; Damergi, Chokri; Marzouk, Chaima Ben; Blecker, Christophe; Bouzouita, Nabiha

doi:10.13171/mjc55/01606041425/bouzouita

Cited by 15 publications

(12 citation statements)

References 19 publications

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“…The fibers and polyphenols present in IOWP may compete for water with native wheat starch granules in the dough and result in higher hardness (Pasrija et al 2015). Recently, Boubaker et al (2016) reported gradual hardening of crumb texture related to the addition of artichoke powder, probably due to a dilution effect decreasing the gluten content and modifying the viscoelastic properties of gluten.…”

Section: Effect Of Iowp Addition On Bread Qualitymentioning

confidence: 99%

Effects on the quality and health-enhancing properties of industrial onion waste powder on bread

et al. 2018

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Industrial onion waste powder (IOWP) was used as an additive in wheat flour at different levels: 0, 1, 2, 3, 4 and 5%. The effect of onion waste addition on the mixing properties of the dough and quality of bread was investigated. The mixing properties of the dough were determined by farinograph. The bread were characterized and evaluated for crumb hardness, crumb porosity, sensory properties, dietary fiber, total phenolic content and total flavonoids. DPPH and FRAP assays were carried out to measure antioxidant activity in vitro. The results indicated that IOWP could be used as a potential health-enhancing functional ingredient up to 3% level to produce bread enriched with dietary fiber, total phenolic compounds and total flavonoids, and characterized by high antioxidant activity and acceptable quality.

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Section: Effect Of Iowp Addition On Bread Qualitymentioning

confidence: 99%

Effects on the quality and health-enhancing properties of industrial onion waste powder on bread

et al. 2018

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“…Moisture content was determined by oven drying (RP1962, MK Optikoelektron, Bulgaria) of a test sample at 105 °C to a constant weight, ash content by igniting a test sample in a muffl e furnace (MLW LM212.11, VEB Elektro, Germany) at 550 °C until light grey ash results, crude protein content by the classical macro-Kjeldahl method, by multiplying the nitrogen content by a factor of 6.25, and crude lipid content by petroleum ether extraction using a Soxhlet apparatus. Total carbohydrates were obtained by the differences (BOUBAKER et al, 2016): Total carbohydrates (g)=100-(g protein +g lipids+g ash+g fi bre). The total, soluble, and insoluble dietary fi bre (TDF, SDF, and IDF) contents of the powder were determined by the enzymatic-gravimetric method, using the Bioquant 1.12979.0001 total dietary fi bre assay kit (Merck, Germany) and the instructions provided by the manufacturer.…”

Section: Proximate Analysismentioning

confidence: 99%

Study of onion processing waste powder for potential use in food sector

et al. 2018

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The development of food products that contain value-added dietary fi bre beside different classes of phytochemicals is of great interest nowadays. The present research aimed to evaluate the powder obtained from onion processing waste (OPW) for its potential use as a value-added by-product in food sector. Data on chemical and microbiological characterization of onion processing waste powder (OPWP) were obtained. The dietary fi bre content and antioxidant activity were also determined. The results showed that the OPWP was a low-calorie natural source of insoluble fi bres (60.52±0.13 g/100 g dw), total phenols (41.04±1.22 mg GAE/g dw), and total fl avonoids (20.44±1.22 mg QE/g dw). Moreover, the OPWP could be considered as an important source of total fructans (9.04±0.28 g/100 g dw), fructooligosaccharides (2.76 g/100 g dw), and inulin (2.41±0.18 g/100 g dw). In conclusion, this OPWP could be used as a value-added and healthy food ingredient.

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“…The BI changes depending on the ingredients used in bread formulation. For example, the addition of artichoke flour increases the BI value (Boubaker et al , 2016), while peach peel flour reduces it (Ordoñez et al , 2016).…”

Section: Discussionmentioning

confidence: 99%

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Andrade-Cuvi

Guijarro-Fuertes

Concellón

et al. 2021

NFS

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Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components. Design/methodology/approach Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05). Findings The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability. Practical implications For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant. Originality/value Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

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Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Cited by 15 publications

References 19 publications

Effects on the quality and health-enhancing properties of industrial onion waste powder on bread

Effects on the quality and health-enhancing properties of industrial onion waste powder on bread

Study of onion processing waste powder for potential use in food sector

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

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