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INFLUENCE OF THE ADDITION OF DEHYDRATED LINGONBERRIES IN SPELT FLOUR ON ITS BAKERY PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES
Abstract
Triticum spelta is one of the most popular wheat species with multiple applications in the bakery industry. Lingonberries fruits are considered as some of the most valuable fruits due to its antioxidant and antimicrobial properties being widely used in the pharmaceutical industry, but also in food processing. This paper presents a study on the influence of using dehydrated and grinded lingonberries fruit as an addition to spelt wheat flour on its baking properties, physicochemical characteristics, antioxidant properties and antimicrobial activity. Five mixtures of spelt flour:lingonberries were made in the following proportions: 95:5, 90:10, 85:15, 80:20, 75:25. The addition of the grinded fruits to the flour resulted in a decrease of the wet gluten content from 39% (in flour) and 28% in the mixture 85:15 and a decrease of the gluten deformation index from 7mm (in flour) to 4mm in the mixture 85:15. Dehydrated lingonberries grind recorded the highest antiradical activity on DPPH radicals (81.94%), the highest content in polyphenols (219.24 mgGAE/g) and in vitamin C (27.07mg/100g) of the analyzed samples, resulting in an increase in the total antioxidant activity of the mixtures in the following order: 3.53 times (95:5), 6.09 times (90:10), 12.41 times (85:15), 19.27 times (80:20) and 25.87 times (75:25) respectively. The 80:20 and 75:25 mixtures showed the most effective antibacterial activity of the 5 mixtures against all of bacterial species tested (E. coli, S. aureus, S. typhimurium).
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