Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

“…The phenol bioaccessibility, expressed as the percentage of total phenol content, decreased from 80% for blend A to 55% for blend C. The fall observed in phenol bioaccessibility could be associated with the increase in dietary fibre (Table 4) found for the higher wheat substitution level, which hinders digestive enzyme attack, particularly soluble fibre fractions able to produce viscous films that entrap nutrients, phytochemicals included. The obtained data are in agreement with those found by Saura-Calixto et al 31 for cereals and higher than those obtained by Vitali et al 24 for biscuits. In wileyonlinelibrary.com/jsfa those studies the total phenolic content was calculated as the sum of extractable and hydrolysable (strong acid digestion at 85…”

“…For the determination of bioaccessible phenols, bread samples were processed by an in vitro digestive enzymatic mild extraction, mimicking conditions in the gastrointestinal tract, according to the procedure of Glahn et al, 23 as recently used by Vitali et al 24 for biscuits. This method skips the colonic fermentation in the large intestine.…”

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

“…The use of inulin as prebiotic and fat-replacing ingredient in breadmaking (Peressini andSensidoni 2009, Poinot et al 2010) and in cookie formulations (Hempel et al 2007, Vitali et al 2009) were reported.…”

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

“…Consequently, polyphenols are involved in protection against several diseases (cardiovascular and neuronal, among others). As a result, carob flour should be of increasing interest as an ingredient in the food industry in developing such functional and healthy foods formulation as biscuits, bread and cakes (Calixto & Canellas, 1982;Vitali, Vedrina-Dragojević , & Šebečić , 2008;Šebečić , Vedrina-Dragojević , Vitali, Hečimović , & Dragičević , 2007).…”