Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits
ABSTRACT With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour based recipe was supplemented with inulin (Raftilin) (10.5%) in combination with one of the following raw materials: soy flour, amaranth, carob (24.5%), apple fibre or oat fibre (16.5%). Various nutritional parameters such as proteins, fat, ash, carbohydrates total minerals, protein digestibility and energy value were determined in modified biscuits. Dietary fibre content, polyphenolic content and bioavailability and antioxidative activity were also assessed in the view of estimating the functionality of investigated samples. In order to evaluate the impact of technological procedure (baking) on analysed parameters, all experiments were conducted in dough samples as well. Supplementation with soy flour resulted in significant increase (p < 0.05) in protein content and digestibility (from 10.04 to 14.49 mg/100 g and from 68.9% to 81.5%, respectively). The increase of total dietary fibre content in relation to the reference sample ranged from 30.9% (sample with amaranth) to 130.6% (sample enriched with oat fibre). Best results regarding total phenolic content and antioxidative activity were achieved by incorporation of carob and apple fibre into the reference sample. Supplementation with inulin resulted in significant decrease of the total energy value of modified biscuits (from 445 to 412 kcal/100 g dry matter).
- SourceAvailable from: Sonia Sayago-Ayerdi
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- "The antioxidant properties of PP and carotenoids come from their ability to link free radicals that easily attack unsaturated fatty acids present in cell membranes, causing peroxidation, decreased permeation and damage of membrane proteins, leading to cellular inactivation (Ubando-Rivera, Navarro- Ocana, & Valdivia-López, 2005). Numerous studies have used fruits and other fiber sources in bakery products, either supplied as commercial DF (Grigelmo-Miguel, Carreras-Boladeras, & Martin-Belloso, 2001; Vitali, Dragojević, & Šebečić, 2009) or DF derived from by-products of plant food processing (Ajila et al., 2008; Stojceska, Ainsworth, Plunkett, İbanoğlu, & İbanoğlu, 2008; Sudha, Baskaran, & Leelavathi, 2007). Mango peel powder from mango pulp processing was used in a soft dough biscuit formulation which was found to contain 51.2% DF (approximately 19% soluble DF and 32% insoluble DF) (Ajila et al., 2008). "
ABSTRACT: Wheat flour and cane sugar were partially substituted (50 and 75%) by a mango-processing by-product (MPB) as an added-value food ingredient in muffins. Their sensory analysis, chemical composition, antioxidant activity and in vitro starch hydrolysis properties were studied. Sensory analysis showed statistically significant difference (p < 0.05) between control and muffins 75% MPB substituted level (p < 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p < 0.05) higher moisture, ash, soluble, insoluble and total indigestible fraction contents but lower total soluble carbohydrates and available starch contents than a non-substituted (control) muffin. Total soluble polyphenol (TSP) content increased about three times (from 1.86 to 5.36 g GAE/100 g dw) with MPB substitution. Chlorogenic, caffeic, gallic, hydroxycinnamic and ferulic acids were identified as major TSP. Muffins with MPB, exhibited better antioxidant properties (104.0 to 108.5 μmol TE/g dw for DPPH assay and 34.1 to 19.1 mmol TE/g dw for FRAP assay) than the control formulation. The presence of high phenolic and insoluble indigestible fraction contents, which may be responsible of the lower rate of starch hydrolysis observed in muffins prepared with MPB, might modulate the postprandial glucose response in vivo. MPB may be used as an ingredient in foods with add-value with potential health-promoting features, besides providing a solution to the environmental problems associated with the disposal of mango by-products.Food Research International 03/2015; 73. DOI:10.1016/j.foodres.2015.03.004 · 3.05 Impact Factor
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- "Apple pomace can be used as a substrate for the production of fungal chitosan (Streit et al., 2009), components of aroma and other volatile compounds (Almosnino & Belin, 1991; Roberts et al., 2004), organic acids (Shojaosadati & Babaeipour, 2002; Gullo´n et al., 2008a), enzymes (Berovic & Ostroversnik, 1997; Villas- Boas et al., 2002), supplement for animal feed (Villas- Boas et al., 2003) and ethanol having better quality than that obtained by the use of sugar-cane (Ngadi & Correia, 1992; Chatanta et al., 2008). Additionally, apple pomace has been studied for its potential use as a nutritional and functional food additive, mainly due to its high antioxidant capacity and fiber content (Sudha et al., 2007; Garcıá et al., 2009; Vitali et al., 2009). The use of apple pomace as a biotechnological substrate is largely dependent on its chemical composition. "
ABSTRACT: The aim of this work was to develop a fast, versatile, inexpensive and environmentally safe analytical method to quantify simple sugars, malic acid and total phenolic compounds in apple pomace, considering its potential use as a raw material with value instead of as an industrial waste. Diffuse reflectance infrared spectroscopy (DRIFTS) measurements of twenty-six samples of apple pomace were analysed by partial least squares regression (PLSR), using several signal pre-processing methods. Multivariate models developed with four to five latent variables (LVs) and based in the MIR (mid-infrared) region had good prediction for the determination of sucrose, fructose, malic acid and total phenolic compounds, with average errors between 3.9% and 6.6%. By contrast, glucose was better determined by models developed in the NIR (near-infrared) region and using six LVs, yielding an average error lower than 7.4%. These results confirmed the feasibility of the multivariate spectroscopic approach as an alternative for expensive and time-consuming conventional chemical methods.International Journal of Food Science & Technology 02/2010; 45(3):602 - 609. DOI:10.1111/j.1365-2621.2010.02173.x · 1.35 Impact Factor
Conference Paper: Aperture tolerance theory--A reviewAntennas and Propagation Society International Symposium, 1965; 09/1965