Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Proximal composition, shelf-life, sensory properties and effects of ascorbic acid and α-tocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated. Such effects were analyzed in two formulations: one with wheat flour + flaxseed flour + soybean flour + can...
| Autores principales: | , , , , |
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| Formato: | Articulo Preprint |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/98118 https://ri.conicet.gov.ar/11336/84895 |
| Aporte de: |
| id |
I19-R120-10915-98118 |
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| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Ingeniería Ascorbic acid Bread Omega-3 fatty acids Oxidative stability Α-tocopherol |
| spellingShingle |
Ingeniería Ascorbic acid Bread Omega-3 fatty acids Oxidative stability Α-tocopherol Osuna, Mariana Beatriz Romero, Cecilia Alejandra Romero, Ana María Judis, María Alicia Bértola, Nora Cristina Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| topic_facet |
Ingeniería Ascorbic acid Bread Omega-3 fatty acids Oxidative stability Α-tocopherol |
| description |
Proximal composition, shelf-life, sensory properties and effects of ascorbic acid and α-tocopherol on the oxidative stability of bread made with whole flours and vegetable oils were evaluated. Such effects were analyzed in two formulations: one with wheat flour + flaxseed flour + soybean flour + canola oil (F1), and the other with wheat flour + flaxseed flour + wheat bran + olive oil (F2). The proximal composition showed significant differences in moisture, fibre and carbohydrates due to the presence of wheat bran in one formulation. Omega 3 content in F1 was twice as high as that in F2, due to the contribution of flax meal and canola oil. Furthermore, both formulations presented good scores in the evaluated sensory attributes and a shelf-life of 2 days. The ascorbic acid in F1 produced a 40% reduction in primary lipid oxidation, while α-tocopherol as antioxidant for F2 produced a 50% reduction in thiobarbituric acid-reactive substances and exerted a greater inhibiting effect than butylhydroxyanisole. Therefore, the fortification of wheat bread with whole flour and vegetable oils is an effective tool that allows to obtain functional food and the addition of antioxidants would be a good option to prolong the stability of multigrain bread studied. |
| format |
Articulo Preprint |
| author |
Osuna, Mariana Beatriz Romero, Cecilia Alejandra Romero, Ana María Judis, María Alicia Bértola, Nora Cristina |
| author_facet |
Osuna, Mariana Beatriz Romero, Cecilia Alejandra Romero, Ana María Judis, María Alicia Bértola, Nora Cristina |
| author_sort |
Osuna, Mariana Beatriz |
| title |
Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| title_short |
Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| title_full |
Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| title_fullStr |
Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| title_full_unstemmed |
Proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| title_sort |
proximal composition, sensorial properties and effect of ascorbic acid and α-tocopherol on oxidative stability of bread made with whole flours and vegetable oils |
| publishDate |
2018 |
| url |
http://sedici.unlp.edu.ar/handle/10915/98118 https://ri.conicet.gov.ar/11336/84895 |
| work_keys_str_mv |
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Repositorios |
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1764820492640845828 |