Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder

Yoon, Jin A; Han, Jun-Woo; Choi, Jae‐Hwan; Shin, Kyung-Ok

doi:10.17495/easdl.2020.10.30.5.345

Cited by 9 publications

(3 citation statements)

References 24 publications

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“…The water absorption capacity of chestnut powder (2.97-3.01; Seo et al, 1999) was reported to exceed that of common rice powder (1.058-1.077; Lee, 2013). In agreement with the results obtained herein, a decrease cooking loss with the increasing additive content was observed in studies on muffins with jujube powder (Kim and Lee, 2012), broccoli powder (Shin et al, 2008), and kamut powder (Yoon et al, 2021).…”

Section: Specific Volume and Cooking Losssupporting

confidence: 82%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

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Section: Specific Volume and Cooking Losssupporting

confidence: 82%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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“…Muffin pH decreased with increasing GB loading, which was ascribed to the lower pH of defatted GB (6.74) than that of GB-free muffins (6.98). Previous studies have shown that when an ingredient has a pH lower than that of the existing product, the pH of the product decreases with the increasing loading of this ingredient (Lee et al, 2015;Yoon et al, 2021). In addition to texture and volume, color is an important characteristic of bakery products that affects consumer acceptance (González et al, 2019).…”

Section: Muffin Quality Characteristics and Colormentioning

confidence: 99%

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Kim,

Kim

et al. 2024

Food Sci. Preserv.

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Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

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“…This clearly demonstrates that fermented foods offer more advantages than non-fermented foods [24]; therefore, fermentation technology deserves considerable attention from consumers, companies, and researchers. Since kamut powder is well-used in food materials such as muffins and bread [25], and fermented kamut is also used in wheat dough to make bread in the food industry [26,27], fermenting kamut sprouts may offer different benefits to enhance human health.…”

Section: Introductionmentioning

confidence: 99%

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

Baek²,

Hawkes

et al. 2023

Foods

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Kamut sprouts (KaS) contain several biologically active compounds. In this study, solid-state fermentation using Saccharomyces cerevisiae and Latilactobacillus sakei was used to ferment KaS (fKaS-ex) for 6 days. The fKaS-ex showed a 26.3 mg/g dried weight (dw) and 46.88 mg/g dw of polyphenol and the β-glucan contents, respectively. In the Raw264.7 and HaCaT cell lines, the non-fermented KaS (nfKaS-ex) decreased cell viability from 85.3% to 62.1% at concentrations of 0.63 and 2.5 mg/mL, respectively. Similarly, the fKaS-ex decreased cell viability, but showed more than 100% even at 1.25 and 5.0 mg/mL concentrations, respectively. The anti-inflammatory effect of fKaS-ex also increased. At 600 µg/mL, the fKaS-ex exhibited a significantly higher ability to reduce cytotoxicity by suppressing COX-2 and IL-6 mRNA expressions as well as that for IL-1β mRNA. In summary, fKaS-ex exhibited significantly lower cytotoxicity and increased anti-oxidant and anti-inflammatory properties, indicating that fKaS-ex is beneficial for use in food and other industries.

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Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder

Cited by 9 publications

References 24 publications

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

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