Physico-chemical, textural and sensory properties of breads enriched with date seed powder

Jahan, Elahe; Nupur, Asmaul Husna; Majumder, Sumana; Das, Pabitra Chandra; Aunsary, Lopa; Aziz, Mohammad Gulzarul; Islam, MA; Mazumder, Md. Anisur Rahman

doi:10.1016/j.foohum.2023.05.012

Cited by 6 publications

(1 citation statement)

References 54 publications

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“…The total phenolic compound was determined according to the FoLin–Ciocalteu method, with gallic acid as the standard (Jahan et al ., 2023). The result was expressed as gallic acid equivalent mg g −1 dry weight.…”

Section: Methodsmentioning

confidence: 99%

The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust

Chen,

Brennan,

Brennan

et al. 2023

Int J of Food Sci Tech

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SummaryA high‐glycaemic index diet can lead to elevated blood glucose levels and chronic diseases. In this study, Dictyophora indusiata powder, oats powder and Polygonatum kingianum powder were substituted for some wheat flour to make pizza crust. The aim was to investigate the effects of the three powders on the chemical composition, physical quality, antioxidant properties, in vitro digestibility of starch and sensory characteristics of pizza crust. The addition of the three powders enhanced the nutritional value of the pizza crust, especially the dried Dictyophora indusiata flour and oats powder were rich in dietary fibre and protein, the three powders also increased the total phenolic content (214%) and antioxidant activity (ABTS+185%, DPPH30.5%) of the pizza crust and improved the shelf‐life of the pizza crust. In addition, the three powders increased the slowly digestible starch (25.9%) and decreased the reducing sugar levels and hydrogenation index, and expected glycaemic index of the pizza crust compared to the control group. The results suggest that the three powders could be used as functional ingredients to enhance the nutritional value and lower the glycaemic index of pizza crusts. This study provides new ideas for the development of nutritious and hypoglycaemic functional bakery products.

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Section: Methodsmentioning

confidence: 99%