info:eu-repo/semantics/article
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Fecha
2018-12Registro en:
Osuna, Mariana Beatriz; Romero, Cecilia Alejandra; Romero, Ana María; Judis, Maria Alicia; Bertola, Nora Cristina; Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils; Elsevier Science; LWT - Food Science and Technology; 98; 12-2018; 54-61
0023-6438
CONICET Digital
CONICET
Autor
Osuna, Mariana Beatriz
Romero, Cecilia Alejandra
Romero, Ana María
Judis, Maria Alicia
Bertola, Nora Cristina
Resumen
Proximal composition, shelf-life, sensory properties and effects of ascorbic acid and α-tocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated. Such effects were analyzed in two formulations: one with wheat flour + flaxseed flour + soybean flour + canola oil (F1), and the other with wheat flour + flaxseed flour + wheat bran + olive oil (F2). The proximal composition showed significant differences in moisture, fibre and carbohydrates due to the presence of wheat bran in one formulation. Omega 3 content in F1 was twice as high as that in F2, due to the contribution of flax meal and canola oil. Furthermore, both formulations presented good scores in the evaluated sensory attributes and a shelf-life of 2 days. The ascorbic acid in F1 produced a 40% reduction in primary lipid oxidation, while α-tocopherol as antioxidant for F2 produced a 50% reduction in thiobarbituric acid-reactive substances and exerted a greater inhibiting effect than butylhydroxyanisole. Therefore, the fortification of wheat bread with whole flour and vegetable oils is an effective tool that allows to obtain functional food and the addition of antioxidants would be a good option to prolong the stability of multigrain bread studied.