Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value

Stepankova, Galyna; Oliinyk, Svitlana; Mykhaylov, Valeriy; Неклеса, Ольга Павлівна

doi:10.24263/2304-974x-2017-6-1-5

Cited by 7 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fortification of bread with herbs started to trend globally [ 11 ]. The functional herbs infused in bread should enhance the flavor and nutritive value, decrease glycaemic index, and make it rich in antioxidants [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

[Retracted] A Study on Glycyrrhiza glabra‐Fortified Bread: Predicted Glycemic Index and Bioactive Component

Prabhahar

Gomathi

Prakash

et al. 2022

Bioinorganic Chemistry and Applications

View full text Add to dashboard Cite

Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.

show abstract

Section: Introductionmentioning

confidence: 99%

[Retracted] A Study on Glycyrrhiza glabra‐Fortified Bread: Predicted Glycemic Index and Bioactive Component

Prabhahar

Gomathi

Prakash

et al. 2022

Bioinorganic Chemistry and Applications

View full text Add to dashboard Cite

show abstract

“…In order for a bioactive compound to have a healthy effect, it must maintain its structure during production, storage and transit to the gastrointestinal tract (Dziki et al ., 2014). By increasing the nutritional and biological value of bread, which is characterised by its high energy value, unbalanced amino acid composition, low fibre, vitamin and mineral content, diseases caused by unbalanced nutrition are prevented with physiological‐functional components (Stepankova et al ., 2017). In recent years, various herbal products, extracts, oleoresins, essential oils and herbal by‐products have been added to foods, and various studies were conducted on increasing the nutritional values as well as the biological values of foods.…”

Section: Introductionmentioning

confidence: 99%

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Al‐Juhaimi,

Mohamed Ahmed,

Özcan

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryTotal phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg−1 (poppy paste 30%). L* results of breads were determined between 64.86 and 75.07, while a* and b* results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order.

show abstract

“…Recently, studies on improving the biological and nutritional values of foods have become widespread by adding various herbs and their products to foods [3][4][5][6]. In order to solve the problem of unbalanced nutrition, which is one of the global problems among people, it is necessary to increase the nutritional and biological value of foods that are widely consumed daily [7]. Recently, success has been achieved in producing more nutritious products using flour obtained from edible roots and legumes, grains, and tubers such as chufa (tigernut) in bakery products [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour

Özcan

2023

Foods

View full text Add to dashboard Cite

The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.

show abstract

Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value

Abstract: Keywords:Bread Maize Germ Oilcake Ripening

Cited by 7 publications

References 8 publications

[Retracted] A Study on Glycyrrhiza glabra‐Fortified Bread: Predicted Glycemic Index and Bioactive Component

[Retracted] A Study on Glycyrrhiza glabra‐Fortified Bread: Predicted Glycemic Index and Bioactive Component

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour

Contact Info

Product

Resources

About