Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils

Abstract

Proximal composition, shelf-life, sensory properties and effects of ascorbic acid and αtocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated. Such effects were analyzed in two formulations: one with wheat flour + flaxseed flour + soybean flour + canola oil (F1), and the other with wheat flour + flaxseed flour + wheat bran + olive oil (F2). The proximal composition showed significant differences in moisture, fibre and carbohydrates due to the presence of wheat bran in one formulation. Omega 3 content in F1 was twice as high as that in F2, due to the contribution of flax meal and canola oil. Furthermore, both formulations presented good scores in the evaluated sensory attributes and a shelf-life of 2 days. The ascorbic acid in F1 produced a 40% reduction in primary lipid oxidation, while α-tocopherol as antioxidant for F2 produced a 50% reduction in thiobarbituric acid-reactive substances and exerted a greater inhibiting effect than butylhydroxyanisole. Therefore, the fortification of wheat bread with whole flour and vegetable oils is an effective tool that allows to obtain functional food and the addition of antioxidants would be a good option to prolong the stability of multigrain bread studied.

Co‐oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil‐in‐water emulsions

“…For both AKO and protein, ascorbyl palmitate was the most efficient antioxidant, due to its amphiphilic property that enabled it to interact with both proteins and AKO at the surface. It exerted antioxidative activity by both chelating metal ions and scavenging free radicals, which acted as a radical‐type inhibitor of lipid autoxidation (Gorji, Smyth, Sharma, & Fitzgerald, 2016; Osuna, Romero, Romero, Judis, & Bertola, 2018). Ascorbyl palmitate could also be converted to other antioxidants, such as tocopherols, which strengthened its antioxidative capacity (Beddows, Jagait, & Kelly, 2001).…”

Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

“…Foods prepared with oils and fats are subject to lipid oxidation, leading to undesirable substances that can compromise the quality of food. In general, there are no reports in the literature [46][47][48] addressing lipid oxidation by the TBARS method in starch biscuits (polvilho biscuit) based on canola oil, which is an aspect of the present study. Most studies have focused on meat products [49,50].…”

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

“…As previously mentioned, the incorporation of antioxidants such as phenols, tocopherols and ascorbic acid that can interrupt lipid autoxidation by interfering either with the chain propagation or with the decomposition process could represent a partial solution to this problem 49, 117 . Feizollahi et al .…”