Gumul Dorota, Korus Anna, Ziobro Rafał
Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland.
Department of Plant Product Technology and Nutrition Hygiene, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland.
Int J Food Sci. 2020 Jul 1;2020:8024398. doi: 10.1155/2020/8024398. eCollection 2020.
Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
无麸质面包（GFB）的营养价值通常低于传统面包，且缺乏促进健康的物质。因此，无麸质面包常添加富含高生物活性物质的无麸质成分来强化营养。本研究尝试用米粉基挤压制品强化无麸质面包，该挤压制品分别在80℃和120℃下生产，且含有10%和20%的酸樱桃果渣。研究材料包括上述挤压制品以及添加了10%挤压制品制成的面包。为证明挤压制品可能是酚类化合物的来源，对其酚类化合物含量进行了测定。从营养成分（蛋白质、脂肪、灰分和碳水化合物）、酚类化合物水平（总酚含量、黄酮类化合物、花青素和酚酸）、抗氧化潜力以及面包的物理性质（质地、体积、颜色）等方面评估了所添加成分的影响。结果表明，添加果渣的挤压物能使无麸质面包富含生物活性化合物。在120℃下添加酸樱桃果渣挤压物制成的无麸质面包所含多酚甚至比在80℃下添加挤压物的面包多6倍。同时，在所有分析样品中，这些面包的黄酮类化合物和酚酸含量最高。就生物活性化合物（总酚含量、黄酮类化合物、花青素和酚酸）和抗氧化活性而言，添加了在120℃下用20%果渣制成的挤压物的面包最为理想。与其他样品相比，上述面包的总纤维、可溶性纤维和不溶性纤维含量最高，灰分和糖分含量可观，且在储存3天期间硬度最低。
