Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Dorota Gumul , Anna Korus , Rafał Ziobro

Abstract

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
Author Dorota Gumul (FoFT / DoCT)
Dorota Gumul,,
- Department of Carbohydrate Technology
, Anna Korus (FoFT / Department of Plant Product Technology and Nutrition Hygiene)
Anna Korus,,
- Department of Plant Product Technology and Nutrition Hygiene
, Rafał Ziobro (FoFT / DoCT)
Rafał Ziobro,,
- Department of Carbohydrate Technology
Journal seriesInternational Journal of Food Science, ISSN 2356-7015, e-ISSN 2314-5765, (N/A 100 pkt)
Issue year2020
Vol2020
Pages1-11
Publication size in sheets0.5
Article number8024398
ASJC Classification1106 Food Science
DOIDOI:10.1155/2020/8024398
URL http://downloads.hindawi.com/journals/ijfs/2020/8024398.pdf
Languageen angielski
LicenseJournal (articles only); author's original; Other open licence; after publication
File
Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads of 07-07-2020
1,01 MB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.147
Citation count*
Additional fields
FinansowanieThis research was financed by the Ministry of Science andHigher Education of Poland
LicencjaOpen access na stronie wydawnictwa 07.07.2020
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?