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

Abstract

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).

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

“…Some studies relating to the effects of anthocyanin‐rich extracts and ingredients from wheat and maize flours, red cabbage and flowers (banana bracts and CT) on the properties of baked breads have been reported (Begum et al, 2020; Chusak et al, 2020). The anthocyanins of bread prepared with blue grain wheat were lost mostly during baking, but in purple grain wheat, the greatest decrease occurred during dough production (Eliasova et al, 2020).…”

“…Steamed bread (or called mantou), commonly has a white appearance, is a traditional staple food in Asian countries. The demand for food products with functional ingredients such as natural colorants and whole grains has increased since people continuously pursue a healthy longevity life (Begum et al, 2020; Chusak et al, 2020; Ou et al, 2022). Due to high content and stability of ternatins, CT flowers as a clean‐label ingredient should have the potential to improve the color and nutrition of steamed bread.…”

“…Due to high content and stability of ternatins, CT flowers as a clean-label ingredient should have the potential to improve the color and nutrition of steamed bread. Some studies relating to the effects of anthocyanin-rich extracts and ingredients from wheat and maize flours, red cabbage and flowers (banana bracts and CT) on the properties of baked breads have been reported (Begum et al, 2020;Chusak et al, 2020).…”

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

“…Grain processing products meet the requirements of good nutrition as well as possible. In this regard, there is a need to create a wide range of new grain products that allow the rational use of all valuable natural components, with a significant reduction in production costs 1 , 2 .…”