The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies

Nakov, Gjore; Brandolini, Andrea; Ivanova, Nastiа; Dimov, Ivan; Stamatovska, Viktorija

doi:10.1016/j.jcs.2018.08.004

Cited by 27 publications

(18 citation statements)

References 19 publications

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“…Corbellini et al () prepared cookies from an einkorn refined flour and noticed that they were larger and thinner than those from bread wheat, while Abdel‐Aal and Rabalski () and Abdel‐Aal et al () observed that free phenolic acids augmented, and carotenoids decreased after baking in whole meal cookies. Recently, Nakov, Brandolini, Ivanova, Dimov, and Stamatovska () characterized five types of cookies with increasing whole meal einkorn flour content and observed that the all‐einkorn ones were larger and thinner, and had more ash, protein, total polyphenols, antioxidant activity, total carotenoids, and β‐glucans than the bread wheat ones.…”

Section: Introductionsupporting

confidence: 90%

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Physico‐chemical and nutritional characteristics of einkorn flour cookies

Hidalgo

Lucisano

Mariotti

et al. 2019

J Food Process Preserv

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Einkorn (Triticum monococcum L.) is a diploid wheat whose kernels are rich in proteins, carotenoids, tocols, phenolic acids, and trace minerals. Our research analyzed the physico‐chemical and nutritional characteristics of einkorn cookies prepared from refined flour of two einkorns (ID1395 and Monlis) and one common wheat (Blasco). The traits analyzed were color, size, and surface texture (Image Analysis); inner texture (Bending and Penetration tests); carotenoids and tocols content and composition; furosine, glucosylisomaltol, and hydroxymethylfurfural as heat damage indices (HPLC). Einkorn cookies were thinner, larger, slightly darker, with smoother surface, and higher breaking resistance than the control cookies. Furthermore, they had more carotenoids (5.0 vs. 2.2 mg/kg DM) and showed less heat damage (188.5 vs. 242.4 mg furosine/100 g protein) than common wheat cookies. Room‐temperature storage under dark in sealed plastic containers led to a decrease in lutein (8%–17%) and furosine (20%) and an increase in hardness, especially in einkorn cookies. Practical applications To satisfy the ever‐increasing interest of the consumers in foods with better nutritional characteristics, the food industry is continuously exploring new formulations. Einkorn is a very promising candidate because of the outstanding composition of its flour. However, little information is available on sweet‐baked goods from einkorn. Our results clearly demonstrate that this wheat is perfect, from both the technological and the composition aspects, for preparing high nutritional value cookies with better nutraceutical properties than standard bread wheat cookies. Therefore, the food industry can directly use einkorn as an input ingredient for sweet‐baked goods using current production methods.

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Section: Introductionsupporting

confidence: 90%

“…The einkorn cookies were heavier, thinner, larger, and with a higher volume in comparison to those from Blasco, in accordance with data from Corbellini et al () and Nakov et al (). The largest diameter and the lowest thickness were found for ID1395, which was characterized by the lowest SDS value (Table ).…”

Section: Resultsmentioning

confidence: 59%

Physico‐chemical and nutritional characteristics of einkorn flour cookies

Hidalgo

Lucisano

Mariotti

et al. 2019

J Food Process Preserv

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“…Einkorn (Triticum monococcum L.) is a diploid hulled wheat appreciated for its excellent nutritional properties, including high protein, carotenoids, β-glucans and antioxidants contents [23][24][25], and as such it is a promising candidate for the development of functional bakery products. Einkorn-enriched cookies had higher ash, polyphenols, carotenoids, antioxidants and beta-glucans content than pure wheat flour cookies, and might possibly be classified as functional foods [25]. Einkorn wheat flour is suitable for the development of lutein-rich functional foods because lutein amounts to 8.41μg.g-1 d.m.…”

Section: Literature Reviewmentioning

confidence: 99%

Antioxidant properties and color characteristics of sponge cakes containing functional components

Goranova¹,

Baeva²,

Vrancheva³

et al. 2019

Ukr. food j.

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Introduction. This study had investigated the effects of the addition of functional components (Jerusalem artichoke, cocoa husks and einkorn) on the color, antioxidants, and functional properties of sponge cakes. Materials and methods. The antioxidant activities of sponge cakes were evaluated by methods: ABTS, CUPRAC, FRAP and DPPH assay. Sample analysis also included measurement of color properties in CIEL*a*b* color system using colorimeter. Results and discussion. The smallest antioxidant activity was observed in 100% wheat flour cake (control) evaluated by four methods, as DPPH no detected. The antioxidant activity on cocoa husks powder and cake prepare with cocoa husks has been reported on the four methods for different mechanisms of antioxidant action. The antioxidant activity of functional components-cocoa husks powder and einkorn wholemeal flour, is the highest determined by CUPRAC-assay (203,75 ± 0,55 mM TE/g DM; 117,94 ± 0,24 mM TE/g DM) and ABTSassay (107,55 ± 0,68 mM TE/g DM; 520,85 ± 5,71 mM TE/g DM), respectively. The sponge cake with 50% einkorn wholemeal flour could be developed as a functional food with more effective antioxidant properties. The lightness (58.50±7.43), a* (9.90±1.93) and b* (26.31±0.85) values for crust control were not significantly different from those of the cake with einkorn wholemeal flour (L* = 60.48±6.27; a* = 9.42±1.69; b* = 25.68±1.44), so carotenoids and lutein was considered to give a good approximation to the color that einkorn wholemeal flour communicates to cakes. The crumb color on the control sample was similar to that of the cake with einkorn wholemeal flour. According to these results, cakes with Jerusalem artichoke (∆E = 6.62) and cocoa husks where (∆E = 23.53) the total color difference was appreciable by the human eye. Conclusions. The sponge cake with einkorn wholemeal flour is with more effective antioxidant properties. The color on the control was similar to that of the cake with einkorn wholemeal flour.

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“…The sample was incubated for 15 min at 37 °C in darkness. The reduction of absorbance at 517 nm was measured by spectrophotometer in comparison to the blank containing methanol [32].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Improvement of antioxidant potential of wheat flours and breads by addition of medicinal plants...

Dimov¹,

Petkova²,

Nakov³

et al. 2018

Ukr

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Introduction. The research aim-to determine the effect of two herbal mixtures on herb bread properties. The influence was established of the herbals on the total phenolic content and antioxidant activities of herbal mixtures, herbal-flour mixtures and herb breads. Materials and methods. It was used two herbal mixtures (1-thyme, oregano and lemon balm; 2-thyme, oregano, lemon balm and fenugreek) with wheat flour for herb bread production. Total polyphenol content was determined following the Folin-Ciocalteu method. The antioxidant activities of sample extracts were evaluated by four methods: ABTS •+ , CUPRAC, FRAP and DPPH assay. Results and discussion. The highest total phenolic content from all investigated herbs showed oregano (30.43 mg GAE/g dw), herbal mixtures 1 and herbal mixtures 2-19.18 mg GAE/g dw and 17.47 mg GAE/g dw, respectively. In herbal-flour mixture and prepared breads the level of total phenolic content were in the range from 0.31mg GAE/g dw to 0.37 mg GAE/g dw. Therefore, the content of these bioactive compounds didn`t changed significantly during the baking process. The highest antioxidant activity of herbal mixtures, herbal-flour mixtures and breads were obtained by two of the used methods-ABTS and FRAP assay. The highest antioxidant potential was demonstrated by herbal mixture 1 consisted of 3 herbs-16829.73 mM TE/100 g dw, followed by the herbal mixture 2 with 4 herbs-14693.75 mM TE/100 g dw, respectively, both evaluated by the ABTS method. For the FRAP method, the antioxidant activity values were: 15997.65 mM TE/100 g dw for the herbal mixture 1 with 3 herbs and 14136.82 mM TE/100 g dw for the herbal mixture 2 of 4 herbs. Conclusions. Herbs added to flour increased the total phenolics and antioxidant values of flour-mixtures and breads. Insignifiant differences in the antioxidant potentials were observed between breads with three and four herbs.

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The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies

Cited by 27 publications

References 19 publications

Physico‐chemical and nutritional characteristics of einkorn flour cookies

Physico‐chemical and nutritional characteristics of einkorn flour cookies

Antioxidant properties and color characteristics of sponge cakes containing functional components

Improvement of antioxidant potential of wheat flours and breads by addition of medicinal plants...

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