breads fortified with freeze-dried vegetables: quality and nutritional attributes. part 1: breads containing oil as an ingredient

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ID: 214741
2016
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Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
Reference Key
ranawana2016foodsbreads Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Viren Ranawana;Vassilios Raikos;Fiona Campbell;Charles Bestwick;Phyllis Nicol;Lesley Milne;Garry Duthie
Journal journal of biological chemistry
Year 2016
DOI
10.3390/foods5010019
URL
http://www.mdpi.com/2304-8158/5/1/19
Keywords
bread storage vegetables oil oxidative stability macronutrient oxidation

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