Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

被引：50

作者：

Krupa-Kozak, Urszula ^{[1
]}

Drabinska, Natalia ^{[1
]}

Baczek, Natalia ^{[1
]}

Simkova, Kristyna ^{[1
]}

Starowicz, Malgorzata ^{[1
]}

Jelinski, Tomasz ^{[1
]}

机构：

[1] Polish Acad Sci, Inst Anim Reprod & Food Res, Tuwima 10 Str, PL-10748 Olsztyn, Poland

来源：

FOODS | 2021年 / 10卷 / 04期

关键词：

Brassica; vegetable by-product; technological properties; texture parameters; antioxidant activity; anti-ages; gluten-free diet; coeliac disease; DRIED VEGETABLES QUALITY; PRODUCTS; TEXTURE; PERFORMANCE; INGREDIENT; PSYLLIUM; HEALTH; OIL;

D O I：

10.3390/foods10040819

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.

引用

页数：14

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