Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and <i>in vitro</i> starch digestibility

Begum, Yesmin; Chakraborty, Sourav; Deka, Sankar Chandra

doi:10.1111/ijfs.14480

Cited by 23 publications

(28 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The present findings are in agreement with Sui et al [ 57 ], where an increase in hardness was reported in wheat-based bread crumb with increasing levels of an anthocyanin-rich black rice extract powder. Similar results have also been reported in breads formulated with increasing levels of dietary fiber extracted from culinary banana bract [ 58 ].…”

Section: Resultssupporting

confidence: 87%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

View full text Add to dashboard Cite

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

show abstract

Section: Resultssupporting

confidence: 87%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

View full text Add to dashboard Cite

show abstract

“…The increase level of addition of ARDFP (4%) in the flour mixture negatively influence the texture and taste of fortified bread as discussed in our recent study (Begum et al ., 2019). Hence, acceptable sensory attributes with high overall acceptability were obtained for 2% ARDFP incorporation with 68% moisture.…”

Section: Resultsmentioning

confidence: 99%

“…Flowers of culinary banana ( Musa ABB) were collected during harvesting of banana from Tezpur University campus, Assam (India). Preparation of banana bract flour has been discussed in our previous study (Begum et al ., 2019). Flowers were washed thoroughly; bracts were separated and dried in a tray drier (Labotech, BDI‐51, Ambala cantt, India) at 40 °C.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract

Begum

Baishya

Das

et al. 2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Dietary fibre (DF)-anthocyanin formulation was incorporated in bread to develop anthocyanin rich DF powder (ARDFP) fortified bread. Prior to incorporation of DF-anthocyanin formulation in bread preparation, the cytotoxicity of DF and anthocyanin extracts was assessed. The effect of incorporation of different level of ARDFP with moisture on bread quality characteristics such as specific volume, textural, colour, sensory properties and starch digestibility was studied. The results revealed that extracted DF and anthocyanin of culinary banana bracts were nontoxic towards peripheral blood mononuclear cell and cytotoxic towards HT29 cancerous cell line. Incorporation of 2% ARDFP with 68% moisture was rated as best with higher specific volume (5.50 cm 3 g −1), improved textural properties (high springiness and cohesiveness), anthocyanin content (9.08 mg per 100 g), colour characteristics and sensory acceptability next to control. The in vitro digestibility study suggested increased incorporation of ARDFP in bread flour reduced the rate of starch digestibility (0.0035 min −1).

show abstract

“…The lack of acceptance is the result of the perception of high-fiber food as unsavory [ 11 ] and the opinion that this type of food is characterized by a higher price in comparison to similar low-fiber food [ 12 ] and insufficient knowledge on the positive effects of fiber on health [ 6 , 13 , 14 ]. Increasing the amount of fiber by adding it to products can enhance consumer acceptance of that product [ 11 , 15 ]. A growing awareness of a healthy lifestyle among consumers, and products containing ingredients that have a beneficial effect on health, e.g., bread containing fiber, can attract consumers’ attention [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

et al. 2020

View full text Add to dashboard Cite

The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

show abstract

Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility

Cited by 23 publications

References 38 publications

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

Contact Info

Product

Resources

About