The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.Keywords Gluten free bread Á Soluble and insoluble fibres Á Bread technological quality Á Protein in vitro digestibility Á In vitro glycemic index
Background and objectives:The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydrated by freeze-dried (FD) and air-dried (D) methods and added to pasta at 2.5% and 7.5%. Findings: Freeze-dried and D berries increased cooking loss; D-BB and D-RC fruits (≈5.8 g/100 g pasta) caused the slightest changes. Berry-enriched pasta showed a decrease in firmness, adhesiveness, and chewiness, with FD berries having the highest detrimental effect. Pasta with FD berries showed higher polyphenol and anthocyanins than that with D berries. ABTS cation radical scavenging activity showed the highest values in pasta with 7.5% of BB and BC. Samples of berry-enriched pasta were preferred by over 70% of consumers compared to those of control pasta; descriptors were tasty, fruity, al dente, and nice color. Conclusions: The addition of 2.5% of air-dried berries into pasta yielded a product with acceptable technological quality and distinctive sensorial attributes, with an effectively enhanced polyphenol, anthocyanin, and antioxidant activity content. Significance and novelty: These results evidence that it is possible to develop pasta with great acceptability and high antioxidant activity through the incorporation of air-dried berries.
K E Y W O R D Santioxidant activity, berry fruit, pasta, technological quality Abbreviations: BB, blackberry; BC, blackcurrant; RB, raspberry; RC, redcurrant.
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