Bread chemical and nutritional characteristics as influenced by food grade sea water
2019
Barbarisi, Costantina | De Vito, Valentina | Pellicano, Mario Paolo | Boscaino, Floriana | Balsamo, Silvia | Laurino, Carmine | Sorrentino, Giuseppe | Volpe, Maria Grazia
In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water’s influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides’ analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS.
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