Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

Abstract

The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties.

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

“…Therefore, the ratio of 18:3n-3 to 18:2n-6 in chia seeds and hence bread supplemented with this seeds may have beneficial effects on the human health [Smith et al, 2011]. Other authors observed similar relationships regarding the improvement of the nutritional value of bread upon the addition of functional ingredients, like purslane flour [Melilli et al, 2020] or oilseeds, such as flax or soybeans [ Osuna et al, 2016]. Therefore, consuming the bread with chia seeds would help increase the n-3 intake in the dietary habits of the population.…”

Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach

“…Each fruit was carefully cut at the equatorial zone with a sharpened knife, and then intact arils were manually obtained from whole fruits, and the juices were obtained by squeezing them by mechanical press and stored at −20 °C. Weight of the fruits (1 mg accuracy on a balance), weight of the arils per fruit, juice yield (%) and the color of juices (L *, a *, b *) by colorimeter Minolta CR 400 (Konica Minolta, Milan, Italy) were determined [ 23 , 37 ].…”

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

“…Instrumental color was measured three times on dry spaghetti before and after cooking with two different Minolta CR-400 Chroma meter devices, as described in previous studies [ 17 , 18 , 19 ].…”

“…A nine-point scale (1 = “extremely unpleasant”, 9 = extremely pleasant”, and 5 = “threshold of acceptability”) was used to quantify each attribute. On the basis of the above mentioned scale, panelists were also asked to score the overall sensory quality of both cooked and uncooked samples [ 17 , 19 , 20 ].…”

“…A method for selectively determining fatty acids was investigated and optimized using gas chromatography-mass spectrometry (GC/MS) ISQ™ 9000 Quadrupole GC-MS System (Thermo Fisher Scientific, Waltham, MA, USA) after esterification of the target species to their corresponding FAMEs, as described in Melilli et al [ 17 , 19 ].…”