Peer-reviewed articles 17,970 +



Title: ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD

ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD
Delia-Gabriela Dumbrava; Cristian-Alin Costescu; Diana-Nicoleta Raba; Viorica-Mirela Popa; Camelia Moldovan
10.5593/sgem2022V/6.2
1314-2704
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
In recent years, because the gluten intolerance has become a worldwide problem, there were a sharp increase in the consumers demand for gluten-free bakery products that to be attractive, both in terms of sensory and nutritional value. This work had as a first goal obtaining of two innovative gluten-free bread types, one from almond flour, brown rice flour and psyllium bran (P1), and the second from buckwheat flour and psyllium bran (P2). A second aim of the paper was to determine total polyphenols (FolinCiocalteu method) and antioxidant activity (DPPH free radical assay) both for raw materials and finished products, as well as the proximate composition, energy value and sensory characteristics (hedonic scoring method from 1 to 5). Among the three types of flour, the almond one had the highest content of total polyphenols (334.28±0.59 mg gallic acid/g), followed by buckwheat flour (289.93±0.50 mg gallic acid/g). P1 bread was richer in total polyphenols (134.35±0.10 mg gallic acid/g) than P2 (128.99±0.05 mg gallic acid/g). The 1:10 ethanolic extract from almond flour had a higher DPPH free radical scavenging activity (86.98±0.47 %) than the extracts from buckwheat flour, respectively from whole brown rice flour (84.71±0.19 %, respectively 84.61±0.29 %). Bread P1 also had a higher DPPH free radical scavenging activity (79.49±0.28 %) than P2 (69,73±0,04 %). From a nutritional point of view, bread P1 had a higher energy value (265.68 kcal/100g), having a richer content of total lipids, proteins and carbohydrates than bread P2 (191.51 kcal/100g). Both types of bread were evaluated with good scores in all the organoleptic characteristics analyzed by the tasters.
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This paper is published from the own research funds of the University of Life Sciences "King Mihai I” from Timisoara.
conference
Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
65-72
06-08 December, 2022
website
8904
gluten-free bread, polyphenols, antioxidant activity, buckwheat, almond