Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

Fitzgerald, Ciarán; Gallagher, Eimear; Doran, Linda; Auty, Mark A.E.; Prieto, José M.; Hayes, María

doi:10.1016/j.lwt.2013.11.031

Cited by 101 publications

(60 citation statements)

References 29 publications

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“…A negative correlation was observed between L* values and broccoli content ( r 2 = −0.837). Similar results were obtained previously after inclusion of coloured ingredients into baked products such as seaweed (Fitzgerald et al ., ) or blackcurrant pomace (Schmidt et al ., ). As expected, inclusion of broccoli co‐products into crackers increased the green hue of the final product (data not shown) and the C * ab value, a quantitative indicator of colourfulness ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Lafarga

Gallagher

Bademunt

et al. 2018

Int J of Food Sci Tech

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Summary The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour substitution level. Broccoli‐containing crackers presented higher specific volume and spread ratio and lower weight and specific volume than control crackers (P < 0.05). Crackers containing broccoli co‐products showed an increased green hue and a higher colour intensity (P < 0.05). Incorporation of broccoli co‐products into crackers significantly increased the total phenolic content and antioxidant capacity (P < 0.05). A simulated gastrointestinal digestion suggested that the amount of phenolic and antioxidant compounds released during digestion might be higher than what could be expected from common water‐organic extracts. The incorporation of broccoli co‐products into baked crackers would not only reduce the amount of food discarded as waste but also promote health and open novel commercial opportunities to food processors.

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Section: Resultsmentioning

confidence: 99%

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Lafarga

Gallagher

Bademunt

et al. 2018

Int J of Food Sci Tech

Self Cite

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“…In addition, the renin inhibitory effect of the protein enhanced bread product was retained following the baking process (68) .…”

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confidence: 99%

Red and green macroalgae for fish and animal feed and human functional food development

García‐Vaquero

Hayes

2015

Food Reviews International

164

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Cereal and plant proteins are used frequently in the manufacture of animal, fish and human food products but are often deficient in essential amino acids. In contrast, macroalgal proteins contain all the essential amino acids and are a rich source of other bioactives including taurine, lipids, carotenoids and pigments. Furthermore, macroalgal proteins are a substrate for bioactive peptides generation. This paper discusses macroalgal bioactives and their potential use in fish, animal and human nutrition and health. Issues including their safe use, sustainability of supply, efficient drying and processing methods and novel extraction technologies are discussed as well as legislation issues.

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“…4). Fitzgerald et al, (2014) examined the textural and sensory effects of bread formulated using a Palmaria palmate protein hydrolysate with in vitro renin inhibitory properties. Four formulations were examined; a wheat flour control bread, a control bread containing 4% P. palmate protein hydrolysate, a buckwheat bread consisting of a blend of 70% wheat: 30% buckwheat, and a fourth formulation of the buckwheat bread containing 4% P. palmata hydrolysate.…”

Section: Resultsmentioning

confidence: 99%

Seaweed Kappaphycus Extract Proliferation in Mesenchymal Stem Cells and Bread as its Delivery Vehicle

Priya¹,

Perasiriyan²,

Gowri³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

Cited by 101 publications

References 29 publications

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

Red and green macroalgae for fish and animal feed and human functional food development

Seaweed Kappaphycus Extract Proliferation in Mesenchymal Stem Cells and Bread as its Delivery Vehicle

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