Enrichment of sourdough bread with hazelnut skin, cross‐linked starch, or oxidized starch for improvement of nutritional quality
نویسندگان
چکیده
Health concerns led to a shift toward the consumption of high dietary fiber bread. Additionally, climate change and supply chain have investigation new sources utilizing waste products or co-products various crops, such as hazelnuts. The utilization hazelnut skin also presents value-adding opportunity for producers processors. This research aims investigate source enhance nutritional quality sourdough bread with cross-linked oxidized starches. in vitro starch digestibility significantly (p < 0.05) decreased addition at 5% 10%. Sourdough had higher slowly digestible resistant contents lower estimated glycemic index (eGI). caused gradual increase content Oxidized increased soluble insoluble fiber. study demonstrated that modified starches positively affected composition bread, starch-phenolic-fiber interactions might take place bread-making. benefits gained from enrichment can support this value ingredient baking. Practical Applications Reducing is essential food processing industries across chain. Companies hazelnuts wish sustainability reduce their carbon footprint will need show how suppliers are reducing waste. Positive were observed between enhanced shows reduction industry we turn into highly functional components.
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در سالهای اخیر،اختلالات کیفیت توان مهمترین موضوع می باشد که محققان زیادی را برای پیدا کردن راه حلی برای حل آن علاقه مند ساخته است.امروزه کیفیت توان در سیستم قدرت برای مراکز صنعتی،تجاری وکاربردهای بیمارستانی مسئله مهمی می باشد.مشکل ولتاژمثل شرایط افت ولتاژواضافه جریان ناشی از اتصال کوتاه مدار یا وقوع خطا در سیستم بیشتر مورد توجه می باشد. برای مطالعه افت ولتاژ واضافه جریان،محققان زیادی کار کرده ...
15 صفحه اولNutritional implications of resistant starch.
C O M P l L E D BY N.-G. ASP, J. M. M. V A N AMELSVOORT A N D J. G. A. J. HAUTVAST* Applied Nutrition and Food Chemistry, Chemical Center, Lund University, P.O. Box 124, S-221 00 Lund, Sweden (N-GA), Unilever Research Laboratory, P.O. Box 114, 3 130 AC Vlaardingen, The Netherlands (JMMvA), and Department of Human Nutrition, Wageningen Agricultural University, Bomenweg 2, 6703 HD Wageningen, The...
متن کاملAn addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
BACKGROUND Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS Wholemeal breads were bak...
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ژورنال
عنوان ژورنال: Journal of Food Process Engineering
سال: 2023
ISSN: ['0145-8876', '1745-4530']
DOI: https://doi.org/10.1111/jfpe.14361