Physico-chemical, antioxidant and microbiological characteristics of bread supplemented with 1 % grape seed micropowder
2021
Valková, Veronika | Ďúranová, Hana | Miškeje, Michal | Ivanišová, Eva | Gabríny, Lucia | Kačániová, Miroslava
Grape (Vitis vinifera L.) seed micropowder (GSMP), produced by a nanotechnology-based process as a rich source of bioactive compounds with potential health effects, was used in our study to enhance the nutritional value of bread. Experimental bread was prepared using 1% addition of GSMP. Mineral composition, total polyphenolics content (TPC), total phenolic acids (TPA), antioxidant activity, and microbiological as well as technological quality of bread were evaluated. Our results revealed that GSMP addition led to significantly (P < 0.05) higher TPC (1.44 ± 0.17 g·kg-1 expressed as gallic acid equivalents), TPA (1.04 ± 0.04 g·kg-1 expressed as caffeic acid equivalents) and stronger antioxidant capacity (2.02 ± 0.06 g·kg-1 expressed as Trolox equivalents capacity) as compared to the control one (0.97 ± 1.44 g·kg-1, 0.60 ± 1.04 g·kg-1 and 1.72 ± 0.08 g·kg-1, respectively). Microbiological investigation revealed a positive effect of GSMP addition on bread quality after the first day of storage (P < 0.05). Moreover, data from physical evaluation indicated no considerable impact of GSMP on volume of bread loaves, hardness of the bread crumb and crust, moisture content and water activity. Our results allow for the preliminary suggestion that 1 % GSMP may improve functional properties of wheat bread.
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