دورية أكاديمية

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum.

التفاصيل البيبلوغرافية
العنوان: Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum.
المؤلفون: Skrzypczak K; Department of Plant Food Technology and Gastronomy, Sub-department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland., Wirkijowska A; Department of Plant Food Technology and Gastronomy, Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland. Electronic address: anna.wirkijowska@up.lublin.pl., Przygoński K; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Food Concentrates and Starch Products Department, Starołęcka 40, 61-361 Poznań, Poland., Terpiłowski K; Department of Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland., Blicharz-Kania A; Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland.
المصدر: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139117. Date of Electronic Publication: 2024 Mar 27.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Cicer*/chemistry , Bread*/analysis , Fermentation* , Antioxidants*/chemistry , Antioxidants*/analysis , Probiotics*/analysis , Probiotics*/chemistry, Seeds/chemistry ; Flavonoids/analysis ; Flavonoids/chemistry ; Polyphenols/chemistry ; Polyphenols/analysis ; Functional Food/analysis ; Triticum/chemistry ; Triticum/metabolism
مستخلص: This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L -1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Bread characteristics; Chickpea; Fermentation; Functional cereal products
المشرفين على المادة: 0 (Antioxidants)
0 (Flavonoids)
0 (Polyphenols)
تواريخ الأحداث: Date Created: 20240412 Date Completed: 20240424 Latest Revision: 20240424
رمز التحديث: 20240425
DOI: 10.1016/j.foodchem.2024.139117
PMID: 38608398
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.139117