Incorporation of Nutraceutical Ingredients in Baked Goods

Hayta, Mehmet; Polat, Büşra

doi:10.1002/9781118504956.ch7

Cited by 1 publication

(2 citation statements)

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“…Over the last decades, customers have been requesting healthy food containing active ingredients to delay aging and prevent diseases. Thus, while the scientific research is illustrating their beneficial properties [3][4][5], introducing the concept of "food as a medicine" [6], enriched and fortified foods have made their appearance on the market shelves. It is worth noting that the term "enriched food" indicates alimentary products in which elements that are originally present in the raw materials but are lost or deteriorated during processing have been added, while the term "fortified food" identifies foods in which bioactive molecules, such as many phytocompounds, not present in the original ingredients, have been introduced.…”

Section: Introductionmentioning

confidence: 99%

“…Opuntia ficus-indica L. peel flour was a successful partial substitute for sugar and gluten in the preparation of biscuits, increasing their content of bioactive molecules, fibers, and textural properties [4]. A comprehensive discussion regarding the incorporation of nutraceutical ingredients in baked food can be found in Hayta and Polat, 2014 [6].…”

Section: Introductionmentioning

confidence: 99%

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Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

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Picone

Lozano-Sánchez

et al. 2022

Biology

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The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%