Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

Abstract

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5–20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1–7.4). The T20 supplemented with extra 15–20% water improved its volume and specific volume, and the overall preference scores (7.4–7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.

Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread

“…Low vividness (0-4) More vividness (5-10) Strong vividness (11)(12)(13)(14)(15) Porosity of the crumb (pore size) Small (0-4) Comparatively small (5)(6)(7)(8)(9)(10) Big (11)(12)(13)(14)(15) Table 1. Cont.…”

“…Odor CSB with weak odor (0-4) CSB with Comparatively weak odor (5)(6)(7)(8)(9)(10) CSB with strong odor (11)(12)(13)(14)(15) Texture (by feeling it with hands) (a) Softness-force required to compress sample between fingers; (b) Springiness-swiftness of returning to the initial shape after moderate pressure applied to the center of the CSB; (c) Crookedness-presence of cracks on the surface of the samples Poor texture (0-4) Good texture (5-10) Better texture (11)(12)(13)(14)(15) Flavor richness (Eating a variety of flavor in a CSB) Weak (0-4) Weaker (5-10) Strong (11-15)…”

“…Thus, CSB has a wide consumer base and high market demand in China. Studies have found that consumption of high-GI foods might lead to a rapid rise in blood sugar levels and a rapid increase in insulin secretion, which would not be beneficial to people with diabetes [6]. At present, the incidence of type 2 diabetes is increasing in the youth population, and the total number of diabetes patients in China is estimated to reach 110 million [7,8].…”