Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
2024
Santamaría, María | Ruiz, Maria | Garzón, Raquel | Rosell, Cristina M. | European Commission | Santamaría, María [0000-0001-9167-098X] | Garzón, Raquel [0000-0002-5326-6510] | Rosell, Cristina M. [0000-0001-7197-5874] | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Health-driven innovation is transforming bakery products, particularly with non-conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non-conventional ingredients opens new opportunities for the bakery industry.
显示更多 [+] 显示较少 [-]This paper is supported by the PRIMA programme under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (Flat Bread Mine). The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research and Innovation.
显示更多 [+] 显示较少 [-]Peer reviewed
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