Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, C.P. 66050 General Escobedo, Nuevo León, Mexico.
Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
Molecules. 2019 Mar 12;24(5):991. doi: 10.3390/molecules24050991.
Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.
从大豆和鹰嘴豆壳中提取的膳食纤维被用于白面包的配方中。处理采用不同浓度的膳食纤维（DF）：面包+0.15%、0.3%、1.5%、2%大豆膳食纤维（SDF）；面包+0.15%、0.3%、1.5%、2%鹰嘴豆膳食纤维（CDF），以及对照处理（面包 0%DF）。然而，表现出最大改善效果的处理是：面包+2%SDF 和面包+2%CDF。在储存的四天内评估了功能和营养贡献。在储存的第三天，对照处理的失重比添加 2%SDF 和 2%CDF 的产品高 30%，而在评估硬度时，对照处理的硬度为 86N，添加 2%SDF 和 2%CDF 的硬度分别为 60N 和 45N。酚类化合物及其抗氧化活性的存在是显而易见的，主要存在于 2%SDF 处理中，其总酚含量为 1036mgEAC/kg，而在面包 0%DF 中为 232mgEAC/kg。2%SDF 对 DPPH（2,2-二苯基-1-苦肼基）、ABTS（3-乙基苯并噻唑啉-6-磺酸）和 FRAP（铁还原抗氧化能力）的抗氧化活性分别为 1096、2567 和 1800µmolTE/kg。膳食纤维的添加有利于减少白面包在储存过程中的失重和硬度。此外，颜色没有受到影响，钙、酚类物质的含量以及抗氧化能力略有提高。
