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Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Volume
44
Issue
10
Identifiers
DOI: 10.1016/j.lwt.2011.06.016
Keywords
  • Wholegrain
  • Fiber
  • Bioactive Components
  • Antioxidants
  • Starch Digestibility

Abstract

Abstract Wholegrain and high fiber foods are recognized as nutritious and healthful products due to their content of dietary fiber, antioxidants and bioactive compounds. In this study, wheat, rye, barley, oat wholegrain flours and two fibers namely cellulose (insoluble fiber) and xanthan gum (soluble fiber) were used to replace a portion of wheat flour in pan bread to study effects of fibers on phenolic compounds, antioxidant capacity, dietary fiber fractions, and starch digestibility in vitro. Incorporation of wholegrain flours increased free and bound phenolics and antioxidant capacity of all the breads examined to various extent depending on the source of fiber. Additionally, soluble, insoluble and total dietary fiber fractions and total minerals increased with the addition of wholegrain flours or fibers. Rapidly and slowly digestible and resistant starches were not significantly influenced by adding wholegrain flours or fibers to breads. The study demonstrates the importance of enriching wheat bread with wholegrain flours to boost antioxidants and dietary fibers. On the other hand, more research is required to better understand impact of wholegrain flours or fiber on starch digestibility in vitro and glycemic response.

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