Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality
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Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Health concerns led to a shift toward the consumption of high dietary fiber bread.Additionally, climate change and supply chain concerns have led to the investigationof new sources of fiber utilizing waste products or co-products of various crops, suchas hazelnuts. The utilization of hazelnut skin also presents a value-adding opportunityfor hazelnut producers and processors. This research aims to investigate hazelnutskin as a dietary fiber source and to enhance the nutritional quality of sourdoughbread with cross-linked and oxidized starches. The in vitro starch digestibility signifi-cantly (p< 0.05) decreased with the addition of hazelnut skin at 5% and 10%. Sour-dough bread with cross-linked or oxidized starch had significantly (p< 0.05) higherslowly digestible starch and resistant starch contents and significantly (p< 0.05)lower estimated glycemic index (eGI). The addition of hazelnut skin caused a gradualincrease in the dietary fiber content of sourdough bread. Oxidized starch significantly(p< 0.05) increased the soluble and insoluble dietary fiber. This study demonstratedthat the hazelnut and modified starches positively affected the nutritional composi-tion of sourdough bread, and starch-phenolic-fiber interactions might take place inbread-making. The benefits gained from the enrichment of fiber in sourdough breadwith hazelnut skin can support this as a high value ingredient in baking.
Açıklama
Anahtar Kelimeler
Cross-linked starch, Digestibility, Hazelnut skin, Oxidized starch, Sourdough bread
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q2
Scopus Q Değeri
Cilt
Sayı
Künye
Durmus, Y., Whitney, K., Anil, M., & Simsek, S. (2023). Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality. Journal of Food Process Engineering,
