Özcan Mehmet Musa
Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
Foods. 2023 Jan 17;12(3):444. doi: 10.3390/foods12030444.
The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.
面包的含油量在0.13%（对照）至4.90%（含40%荸荠）之间测定。富含荸荠块茎粉（粉末）的面包的总酚和黄酮含量分别报告为37.42（对照）至99.64毫克没食子酸当量/100克（含20%荸荠）和61.19（对照）至120.71毫克/100克（含20%荸荠）。面包样品的抗氧化活性记录为0.20（对照）至3.24毫摩尔/千克（含20%荸荠）。添加荸荠粉会导致添加油莎豆粉的面包的L*值下降。从富含荸荠块茎粉的面包样品中提取的油的油酸和亚油酸含量分别确定为61.88%（对照）至66.64%（含40%荸荠）和14.84%（含40%荸荠）至17.55%（对照）。对由纯小麦粉和含有10%、20%和40%荸荠块茎粉的复合粉制成的面包的感官特性进行评估的结果是，添加40%荸荠粉强化的面包获得了最佳结果，其次是按降序排列的20%和10%的浓度。
