The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

Abstract

This study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder‐enriched oat‐wheat bread compared to plain wheat bread, oat‐wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat‐wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat‐wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat‐wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder.

The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

“…According to Hussein and Bruggeman [ 37 ], the average level of magnesium in bread is 27 mg/100 g, while Skibniewska et al [ 22 ] reported the average magnesium concentration in white bread at the level of 8.64 mg/100 g and Capar and Cunningham [ 23 ] at the level of 22.3 mg/100 g. Rybicka et al [ 24 ] demonstrated that the content of Mg for control bread was 14 mg in 100 g, whereas it was higher by 23–31 mg for teff, amaranth, and quinoa. Huang et al [ 38 ] demonstrated magnesium content of 40.51 mg/100 g dry weight of wheat bread. Carocho et al [ 39 ], analysing various kinds of bread, obtained magnesium levels in the range of 28–56 mg/100 g. Wronkowska et al [ 40 ] demonstrated magnesium content in wheat bread at the level of 20 mg/100 g. Most of the authors mentioned [ 36 , 39 , 41 , 42 ] obtained a much lower magnesium content in their breads compared to our bread produced with the addition of yeast enriched with magnesium under the PEF conditions.…”

“…Even lower levels of crumb moisture (39.6%) were noted in wheat bread by Wirkijowska et al [ 26 ]. Huang et al [ 38 ] assayed wheat bread crumb moisture at the level of 50.78%.…”

“…No statistically significant differences were noted in the values of the specific volume of samples K1, K2, and P, which varied within the range from 239 to 269 cm 3 /100 g. The addition of yeasts supplemented with magnesium did not have any impact on the specific volume of bread. Huang et al [ 38 ] obtained the specific volume value of 221 cm 3 /100 g of wheat bread. In their study, Wronkowska et al [ 40 ] obtained specific values of bread in the range from 214 to 276 cm 3 /100 g. Wheat bread was characterised by the highest specific volume, at 276 cm 3 /100 g, while addition of acidic whey concentrate to the dough composition caused a significant decrease of bread specific volume to as low as 214 cm 3 /100 g. In the study by Litwinek et al [ 44 ], the highest specific volume of breads was from Graham common wheat flour at 1024 cm 3 , while rye breads and spelt wheat breads were characterised by a fairly stable loaf volume of approximately 888 cm 3 .…”

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

“…Recently, it has been reported that the enrichment/fortification of fruit powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre and firmness and moisture content of oat-wheat bread compared to plain wheat bread (Huang et al, 2021).…”

“…Thus, an appropriate selection of the formulation as well as the processing parameters is required. Recently, it has been reported that the enrichment/fortification of fruit powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre and firmness and moisture content of oat‐wheat bread compared to plain wheat bread (Huang et al., 2021). The different methods for pulverising the fruits with process conditions are given in Table 5.…”