Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa)

윤향식,; 김지원,; 김상희,; 김이기,; 엄현주,

doi:10.3746/jkfn.2014.43.2.273

Cited by 37 publications

(8 citation statements)

References 9 publications

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“…Increasing the proportion of CP in bread, the acidity was statistically significantly raised, which was in correlation with the work carried out by Yoon et al. (2014). Due to the low pH value of chokeberry powders, the pH value of bread was decreased with the increase in the share of chokeberry powder.…”

Section: Resultssupporting

confidence: 91%

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

Petković

Filipović

et al. 2020

J Food Process Preserv

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Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast‐leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast‐leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.

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Section: Resultssupporting

confidence: 91%

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

Petković

Filipović

et al. 2020

J Food Process Preserv

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“…[8,16]. Another way to exploit chokeberry benefits is the introduction of mashes or powders obtained from dehydrated fruits into pastry or dairy products [17][18][19][20][21][22]. A series of studies [2,23] has shown that the epicarp of fruits represents an antioxidant source.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Harvest Moment and Cultivar on Variability of Some Chemical Constituents and Antiradical Activity of Dehydrated Chokeberry Pomace

2022

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This paper’s aim was to study how the antioxidant activity and the level of certain phenolic complexes and carotenoids vary in the pomace obtained from the fruits of two cultivars of chokeberry at different times of harvest after reaching the stage of maturity. The influence of the cultivar, harvest moment, and the combined effect of these two factors on the antioxidant activity and the dehydrated pomace content in components with antioxidant potentials, such as total phenolics, total tannins, total flavonoids, lycopene, and β-carotene was analyzed. The methanolic extract from the pomace obtained from the ‘Melrom’ cultivar had the highest efficiency (92.14 ± 5.02%). The antiradical activity of the pomace was maximal (93.27 ± 4.32%) after the middle of the harvest season (3 September). The pomace obtained from the ‘Nero’ cultivar displayed superior levels of phenolic content (13,030.16 ± 1414.46 mg/100 g), flavonoids (4627.83 ± 509.63 mg CE/100 g), tannins (7458.56 ± 529.43 mg/100 g), and lycopene (1.171 ± 0.388 mg/100 g). The ‘Melrom’ cultivar presented superior content of β-carotene (0.313 ± 0.07 mg/100 g). On average, a positive significant correlation between radical scavenging activity with total phenolic content and β-carotene was observed. The combined cultivar × harvest moment effect was reflected in the variations in the total tannins content and the total flavonoid content, but also in the antiradical activity of the methanolic extracts. Dehydrated pomace from chokeberry fruit can be an important source of antioxidant biological compounds and can be used to make innovative foods.

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“…Yoon et al . () incorporated aronia powder ( Aronia melanocarpa ) in bread and reported that, during storage of the polyethylene film‐packaged bread at 25 °C, mould growth was recorded within 4 days, whereas the “control” bread showed growth within 2 days. In another study, the microbial count of “control” wheat bread and with 5% shiitake stipe and silver ear mushroom flour substitution, stored at 4 °C has been reported.…”

Section: Effects Of Refinement Of Flour Thermal Processing (Baking) mentioning

confidence: 99%

“…Cereal/grain sprouting/germination enhances bioactivity and thus increases the health‐promoting benefits of whole grains (Nelson et al ., ; Ding et al ., ). Despite the beneficial health‐promoting effects derived from the consumption of bread formulated with functional ingredients, baking (Bajerska et al ., ; Sun‐Waterhouse et al ., ) and storage (Yoon et al ., ; Culetu et al ., ) also impact on the bioactive properties of functional bread. This emphasizes the need to explore appropriate technologies that could enhance the bioactive content of functional bread.…”

Section: Introductionmentioning

confidence: 99%

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Amoah

Cairncross

Sturny

et al. 2018

Int J of Food Sci Tech

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Aging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by-products, tea-extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf-life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.Functional bread, sprouting and encapsulation I. Amoah et al.

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Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa)

Cited by 37 publications

References 9 publications

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

The Influence of Harvest Moment and Cultivar on Variability of Some Chemical Constituents and Antiradical Activity of Dehydrated Chokeberry Pomace

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

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