Krupa-Kozak Urszula, Drabińska Natalia, Bączek Natalia, Šimková Kristýna, Starowicz Małgorzata, Jeliński Tomasz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Foods. 2021 Apr 9;10(4):819. doi: 10.3390/foods10040819.
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly ( < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly ( < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.
与传统面包相比，无麸质面包（GF）存在许多烘焙后缺陷，且营养和功能价值较低。尽管西兰花叶子被视为废弃物，但它们富含营养物质和生物活性化合物。本研究评估了添加西兰花叶粉（BLP）的无麸质面包（GFB）的营养价值、工艺品质、抗氧化特性以及对晚期糖基化终产物（AGEs）形成的抑制活性。与对照组相比，添加BLP的无麸质面包（GFB）的营养成分（蛋白质和矿物质）含量显著更高（<0.05），比容和烘焙损耗也有所改善。然而，需要强调的是，BLP显著（<0.05）提高了GFB的抗氧化潜力和抗AGE活性。所得结果表明，BLP可成功用作无麸质烘焙产品的成分。总之，新开发的具有改进工艺和功能特性的GFB是一种增值烘焙产品，可为无麸质饮食者带来健康益处。
