دورية أكاديمية
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Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.

التفاصيل البيبلوغرافية
العنوان: Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.
المؤلفون: Beltrão Martins R; CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.; CQVR-Centro de Química de Vila Real, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Nunes MC; LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal., Gouvinhas I; CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Ferreira LMM; CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Peres JA; CQVR-Centro de Química de Vila Real, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Barros AIRNA; CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal., Raymundo A; LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
المصدر: Foods (Basel, Switzerland) [Foods] 2022 Oct 11; Vol. 11 (20). Date of Electronic Publication: 2022 Oct 11.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough's viscoelastic behavior, increasing G' and G''. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm 3 /g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.
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معلومات مُعتمدة: PD/BD/135332/2017 Fundação para a Ciência e Tecnologia; PD/00122/2012 Fundação para a Ciência e Tecnologia; UIDB/04033/2020 Fundação para a Ciência e Tecnologia; UIDB/00616/2020 Fundação para a Ciência e Tecnologia; UIDB/04129/2020 Fundação para a Ciência e Tecnologia; AgriFood XXI, operation NORTE-01-0145-FEDER-000041 European Social Funds and the Regional Operational Program Norte 2020
فهرسة مساهمة: Keywords: antioxidant capacity; apple flour; dough rheology; gluten-free sweet bread; glycemic index; starch hydrolysis
تواريخ الأحداث: Date Created: 20230711 Latest Revision: 20230718
رمز التحديث: 20240628
مُعرف محوري في PubMed: PMC9601641
DOI: 10.3390/foods11203172
PMID: 37430921
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods11203172