Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

被引：13

作者：

Vlaic, Romina Alina ^{[1
]}

Muresan, Crina Carmen ^{[1
]}

Muste, Sevastita ^{[1
]}

Muresan, Vlad ^{[1
]}

Pop, Anamaria ^{[1
]}

Petrut, Georgiana ^{[1
]}

Muresan, Andruta ^{[1
]}

机构：

[1] Univ Agr Sci & Vet Med Cluj Napoca, Fac Food Sci & Technol, Food Engn Dept, 3-5 Calea Manastur St, Cluj Napoca 400372, Romania

来源：

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 76卷 / 01期

关键词：

bread; fortification; mushroom; CHEMICAL-COMPOSITION; ANTIOXIDANT PROPERTIES; NUTRITIONAL-VALUE; WILD; QUALITY;

D O I：

10.15835/buasvmcn-fst:2018.0022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

引用

页码：46 / 56

页数：11

共 46 条

[1] Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour [J].