Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

Abstract

Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast‐leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast‐leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.

Nutritional attributes of wheat bread fortified with convectively dried chokeberry powder

“…Dehydration by a convective method was performed in a dehydrator (Colossus CSS 5330, PRC), at temperatures of 50, 60, and 70°C, at atmospheric pressure and at a constant hot air velocity of 3 m s -1 , to constant weight. Dried chokeberries were ground in a grinder (Delimano Chopper,Switzerland,200 W/50 Hz), and sieved (sieve diameter < 0,5 mm) (Petković et al, 2020).…”

“…The bread dough formula was expressed on a flour basis (Petković et al, 2020). It consisted of flour (T400 wheat flour), CP (in the amount of 1, 2.5, 5 and 10%), crystal sugar (sucrose, 1.50%), salt (1.85 %), fresh yeast (3.0%), palm fat (1.85%) and distilled water, defined by optimum absorption, corresponding to 500 BU (Brabender Units, 58.0%).…”

“…As the amount of CP increased, the TP of bread statistically significantly decreased, with no statistically significant effect of dehydration temperature on TP results. The pH values of CP and bread samples are low (Petković et al, 2020). Under low acidity conditions, gluten does not swell, but is peptized to a colloidal solution.…”

Modeling convective thin-layer drying of carrot slices and quality parameters

“…The color parameters were expressed as per the CIELab system in terms of coordinates: L*-lightness (0black to 100white), a*-redness (-a*green to +a*red), and b*yellowness (-b*blue to +b*yellow). The experimental analysis was implemented under constant lighting conditions, at 28 °C, using a color attribute of white control plate, L* = 98.76, a* = -0.04, and b* = 2.01 [25].…”

Potato thin layer convective dehydration model and energy efficiency estimation

“…( 4)), and the slope is equal to the drying constant (k), and the constant effective moisture diffusivity can be easily calculated (Eq. (5) [15,16].…”