Institute of Food Crops, Provincial Key Lab for Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Collaborative innovation Center for Modern Crop Production co-sponsored by Province and Ministry, Nanjing, China.
J Sci Food Agric. 2024 Dec;104(15):9652-9659. doi: 10.1002/jsfa.13790. Epub 2024 Aug 2.
Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB).
In this study, the enhanced CSSB with 0-200 g kg of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes.
Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry.
馒头是中国最重要的主食之一，在东南亚也很受欢迎。开发功能性馒头可以提高人们对炎症和非炎症性疾病的抵抗力。本研究探讨了添加高粱糠对南方馒头抗氧化活性、感官特性和体外淀粉消化率的影响。
本研究开发了添加 0-200 g kg细黑和单宁（漆树）高粱糠的增强型南方馒头。在蒸制前的加工过程中，酚含量和抗氧化活性在不同阶段都有小的变化。此外，添加高粱糠的馒头中抗氧化酚类物质的保留率很高。高粱糠的添加使 CSSB 的总酚含量和抗氧化活性平均提高了 4.5-10 倍，与对照相比。高粱糠的添加还显著增加了 CSSB 中的抗性淀粉含量，显著降低了 CSSB 的体外淀粉消化率；这些效果可能是由于单宁和阿魏酸对淀粉消化的联合抑制作用。有趣的是，高粱糠面包在感官颜色偏好和整体外观方面的得分高于或与对照相同，但在大多数质地和口感属性方面的得分较低。
高粱糠的添加显著提高了 CSSB 的抗氧化活性，显著降低了淀粉消化率。此外，保持或改善了颜色和外观特性。然而，高粱糠替代物对感官质地属性产生了负面影响。改善强化面包质地的策略可能会提高它们的消费者接受度。 © 2024 化学工业协会。
