Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

Food Chemistry

Volumn 214, Issue , 2017, Pages 32-38

  Sęczyk, Łukasz ^a   Świeca, Michał ^a   Dziki, Dariusz ^a   Anders, Andrzej ^b   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antioxidant activity; Bread; Flaxseed hulls; Fortification; In vitro digestibility

Indexed keywords

AGENTS; FLAX; FOOD PRODUCTS; NUTRITION; OILSEEDS; SENSORY PERCEPTION; STARCH;

ANTI-OXIDANT ACTIVITIES; BREAD; FLAXSEED HULLS; FORTIFICATION; IN-VITRO;

ANTIOXIDANTS;

ANTIOXIDANT; STARCH;

ARTICLE; BAKERY PRODUCT; BREAD; COMPARATIVE STUDY; CONSUMER ATTITUDE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIGESTION; FOOD ANALYSIS; FORTIFIED FOOD; GLYCEMIC INDEX; HARDNESS; IN VITRO STUDY; LINSEED; NUTRITIONAL VALUE; SENSORY EVALUATION; WHEAT; ADULT; ANALYSIS; CHEMISTRY; DIETARY SUPPLEMENT; FEMALE; FLAX; HUMAN; MALE; METABOLISM; MIDDLE AGED; PLANT SEED;

ADULT; ANTIOXIDANTS; BREAD; DIETARY SUPPLEMENTS; DIGESTION; FEMALE; FLAX; HUMANS; MALE; MIDDLE AGED; SEEDS; STARCH; TRITICUM;

EID: 84978045368     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.068     Document Type: Article

References (38)

1. Adler-Nissen, J., Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry 27:6 (1979), 1256–1262.
2. Calderelli, V.A.S., de Benassi, M.T., Visentainer, J.V., Matioli, G., Quinoa and flaxseed: Potential ingredients in the production of bread with functional quality. Brazilian Archives of Biology and Technology 53:4 (2010), 981–986.
3. Carocho, M., Ferreira, I.C.F.R., A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology 51:1 (2013), 15–25.
4. Conforti, F.D., Davis, S.F., The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Iternational Journal of Food Science and Technology 41:2 (2006), 95–101.
5. Draganescu, D., Ibanescu, C., Tamba, B.I., Andritoiu, C.V., Dodi, G., Popa, M.I., Flaxseed lignan wound healing formulation: Characterization and in vivo therapeutic evaluation. International Journal of Biological Macromolecules 72 (2015), 614–623.
6. Dziki, D., Rózyło, R., Gawlik-Dziki, U., Świeca, M., Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology 40 (2014), 48–61.
7. Gambaro, A., Gimenez, A., Ares, G., Gilardi, V., Influence of enzymes on the texture of brown pan bread. Journal of Texture Studies 37:3 (2006), 300–314.
8. Gawlik-Dziki, U., Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. Journal of Functional Foods 4 (2012), 872–882.
9. Gawlik-Dziki, U., Świeca, M., Dziki, D., Sȩczyk, Ł., Złotek, U., Rózyło, R. Czyż, J., Anticancer and antioxidant activity of bread enriched with broccoli sprouts. BioMed Research International, 2014, 2014, 608053.
10. Goh, R., Gao, J., Ananingsih, V.K., Ranawana, V., Henry, C.J., Zhou, W., Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food Chemistry 180 (2015), 203–210.
11. Goñi, I., Garcia-Alonso, A., Saura-Calixto, F., A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 17:3 (1997), 427–437.
12. Goñi, I., García-Diz, L., Mañas, E., Saura-Calixto, F., Analysis of resistant starch: A method for foods and food products. Food Chemistry 56:4 (1996), 445–449.
13. Han, H.-M., Koh, B.-K., Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. Journal of the Science of Food and Agriculture 91:4 (2011), 604–608.
14. Hao, M., Beta, T., Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry 133:4 (2012), 1320–1325.
15. Herchi, W., Arráez-Román, D., Trabelsi, H., Bouali, I., Boukhchina, S., Kallel, H. Fernández-Gutierrez, A., Phenolic compounds in flaxseed: A review of their properties and analytical methods. An overview of the last decade. Journal of Oleo Science 63:1 (2014), 7–14.
16. Herchi, W., Hujaili, A.D. Al, Sakouhi, F., Sebei, K., Trabelsi, H., Kallel, H., Boukhchina, S., Flaxseed hull : Chemical composition and antioxidant activity during development. Journal of Oleo Science 63:7 (2014), 681–689.
17. Ibrügger, S., Kristensen, M., Mikkelsen, M.S., Astrup, A., Flaxseed dietary fiber supplements for suppression of appetite and food intake. Appetite 58:2 (2012), 490–495.
18. Kajla, P., Sharma, A., Sood, D.R., Flaxseed—A potential functional food source. Journal of Food Science and Technology 52:4 (2014), 1857–1871.
19. Koca, A.F., Anil, M., Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture, 10(2), 2010, 103.
20. Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y., Park, J., Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry 124:4 (2011), 1577–1582.
21. Marpalle, P., Sonawane, S.K., Arya, S.S., Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT – Food Science and Technology 58 (2014), 614–619.
22. Meral, R., Sait Dogan, I., Quality and antioxidant activity of bread fortified with flaxseed. Italian Journal of Food Science 25:1 (2013), 51–56.
23. Mercier, S., Villeneuve, S., Moresoli, C., Mondor, M., Marcos, B., Power, K.A., Flaxseed-enriched cereal-based products: A review of the impact of processing conditions. Comprehensive Reviews in Food Science and Food Safety 13:4 (2014), 400–412.
24. Mervat, E., Mahmoud, K.F., Bareh, G.F., Albadawy, W., Effect of fortification by full fat and defatted flaxseed flour sensory properties of wheat bread and lipid profile laste. International Journal of Current Microbiology and Applied Sciences 4:4 (2015), 581–598.
25. Miller, G.L., Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 31:3 (1959), 426–428.
26. Oomah, Flaxseed as a functional food source. Current Topics in Nutraceutical Research 3:3 (2001), 167–188.
27. Oyaizu, M., Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44 (1986), 307–315.
28. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26:9–10 (1999), 1231–1237.
29. Rendón-Villalobos, R., Agama-Acevedo, E., Osorio-Diaz, P., Tovar, J., Bello-Pérez, L.A., Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla. Journal of the Science of Food and Agriculture 89:3 (2009), 537–541.
30. Rodríguez-Roque, M.J., Rojas-Graü, M.A., Elez-Martínez, P., Martín-Belloso, O., Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chemistry 136:1 (2013), 206–212.
31. Różyło, R., Effect of process modifications in two cycles of dough mixing on physical properties of wheat bread baked from weak flour. Food and Bioprocess Technology 7:3 (2013), 774–783.
32. Scalbert, A., Manach, C., Morand, C., Rémésy, C., Jiménez, L., Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 45:4 (2005), 287–306.
33. Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U., Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions. Food & Function, 2015, 17–19.
34. Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U., Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry 194 (2016), 637–642.
35. Singh, J., Dartois, A., Kaur, L., Starch digestibility in food matrix: A review. Trends in Food Science & Technology 21:4 (2010), 168–180.
36. Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics witch phosphomolybdic-phosphotungstics acid reagents. American Journal of Enology and Viticulture 16 (1965), 144–158.
37. Struijs, K., Vincken, J.P., Verhoef, R., van Oostveen-van Casteren, W.H.M., Voragen, A.G.J., Gruppen, H., The flavonoid herbacetin diglucoside as a constituent of the lignan macromolecule from flaxseed hulls. Phytochemistry 68:8 (2007), 1227–1235.
38. Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., Dziki, D., Bread enriched with quinoa leaves – The influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chemistry 162 (2014), 54–62.