Nutritional, antioxidant, and glycaemic characteristics of new functional bread

Abstract

New wheat-rye bread fortified with cereal dietary fibre, β-glucan hydrogel, and sourdough starter culture was designed in this study. The impact of these additives on nutritional composition and antioxidant properties was investigated. Functional bread with extruded wheat bran (10.0 %), cereal β-glucan hydrogel (12.5 %), and lactobacilli starter culture was compared with traditional wheat-rye bread (control). The contents of basic nutrients (protein, fat, etc.), dietary fibre, biologically active compounds (polyphenols and flavonoids), qualitative and quantitative analysis of simple saccharides and phenolic acids (by HPLC) were analysed in both bread types. Antioxidant activity, measured by two spectrophotometric methods (2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonic acid); ABTS and di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (2,2-diphenyl-1-picrylhydrasyl); DPPH, was also evaluated. The effect of the addition of the above ingredients, as compared with traditionally prepared bread, was examined in the postprandial study, in which glucose and insulin levels were determined. In comparison with the control bread, higher amounts of dietary fibre, flavonoid content, and antioxidant activity were attained in the designed bread. Consumption of the designed bread led to reduced glucose levels in healthy males (n = 10) 120 min after the ingestion of the functional bread compared with the control (p < 0.048). No statistically significant change in the insulin response in the volunteers was observed after consumption of the designed bread compared with the control.

Nutritional properties of wholemeal wheat‐flour bread with an addition of selected wild grown fruits

“…Several assays have been frequently used to estimate antioxidant capacities in cereals and cereal products including: 2,2‐azinobis (3‐ethyl‐beznothaizoline‐6‐sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) . Antioxidant activity measured by ABTS method was between 2.3 and 5.89 µmol Trolox/g d.m.…”

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated withStevia rebaudiana

“…The bread with stevia extract was found to have high scavenging properties toward the selected radical (IC 50 ¼ 450.89 mg/ml). According to Mikušová et al (2013), the addition to bread of biologically active compounds such as polyphenols and flavonoids is reflected in the antioxidant activity. The incorporation of stevia extract, which has a significant content of polyphenols and flavonoids, provides antioxidant activity to bread.…”

“…Consumption of bread supplemented with stevia extract would have less impact on the glycemic index given its lower content of total and digestible carbohydrates, and its high content of dietary fiber (Parimalavalli et al, 2007). A low glycemic index provides multiple health benefits for the organism, such as losing weight, increasing the organism's sensitivity to insulin, reducing blood cholesterol levels, reducing the risk of heart disease, reducing hunger and refueling carbohydrate stores after exercise (Mikušová et al, 2013).…”

“…Furthermore, the inhibitory activity toward a amylase (IC 50 ¼ 421.62 mg/ml) was found to be higher than that against glucosidase (IC 50 ¼ 200.00 mg/ml). Mikušová et al (2013) designed a bread with high amounts of dietary fiber (6.17%), total polyphenols (0.589 mg of gallic acid/g) and flavonoids (0.684 mg of rutin/g). This bread was examined in a postprandial study, the consumption of the designed bread led to reduced glucose levels in healthy males (n ¼ 10) 120 min after the ingestion of the functional bread compared with the control.…”

Solid-state studies and antioxidant properties of the γ-cyclodextrin·fisetin inclusion compound

“…Studies focus not only on the elucidation of their biomolecular targets but also on their applications as medicinal supplements [8] and in food fortification [9]. Examples include their content in cocoa powder [10], grains like rice, maize and wheat [11] and bread [12]. Fisetin, a flavonol, is among the most promising compounds of this class due to its broader range of activities.…”