Cereal-fruit and/or cereal-vegetable combined system has been increasing due to high antioxidant status of cereal products. In present study, the quality characteristics and antioxidant properties of Gaziantep pita (regional flat bread in Turkey) fortified with black carrot fiber (BCF) were evaluated. The changes of total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics of Gaziantep pita were examined the effect of BCF addition from 0% to 7.5% (w/w). There is a regular increase for TPC and AA of both outer and inner parts of the bread due to BCF level used. Physical properties were not affected by BCF addition up to 2.5% level. The higher the BCF level use resulted in the darker color of outer and inner parts of the bread. Overall acceptability bread containing all BCF levels is not different from control sample. BCF fortification of flat bread is a simple way to increase antioxidant content and provide more attractive appearance. It could be an alternative way to produce functional bread type for healthy diet.
The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet.
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