A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a stra...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/14/2798 |
| _version_ | 1797589286683410432 |
|---|---|
| author | Paula García Andrés Bustamante Francisca Echeverría Cristian Encina Manuel Palma Leyla Sanhueza Verónica Sambra Maria Elsa Pando Paula Jiménez |
| author_facet | Paula García Andrés Bustamante Francisca Echeverría Cristian Encina Manuel Palma Leyla Sanhueza Verónica Sambra Maria Elsa Pando Paula Jiménez |
| author_sort | Paula García |
| collection | DOAJ |
| description | The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread’s glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread’s nutritional quality through its contribution to DF and antioxidants. |
| first_indexed | 2024-03-11T01:04:20Z |
| format | Article |
| id | doaj.art-20767907da8d42bca4ba0c7e96372602 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:20Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-20767907da8d42bca4ba0c7e963726022023-11-18T19:21:40ZengMDPI AGFoods2304-81582023-07-011214279810.3390/foods12142798A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic IndexPaula García0Andrés Bustamante1Francisca Echeverría2Cristian Encina3Manuel Palma4Leyla Sanhueza5Verónica Sambra6Maria Elsa Pando7Paula Jiménez8Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, ChileDepartamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, ChileCarrera de Nutrición y Dietética, Departamento Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago 7820436, ChileNutrición y Dietética, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 7500912, ChileP&M Foods, Los Olmos 3465, Santiago 7810668, ChileDepartamento Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380492, ChileDepartamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, ChileDepartamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, ChileDepartamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, ChileThe consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread’s glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread’s nutritional quality through its contribution to DF and antioxidants.https://www.mdpi.com/2304-8158/12/14/2798breadpomegranate peelagro-industrial by-productsdietary fiberglycemic indexglycemic response |
| spellingShingle | Paula García Andrés Bustamante Francisca Echeverría Cristian Encina Manuel Palma Leyla Sanhueza Verónica Sambra Maria Elsa Pando Paula Jiménez A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index Foods bread pomegranate peel agro-industrial by-products dietary fiber glycemic index glycemic response |
| title | A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index |
| title_full | A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index |
| title_fullStr | A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index |
| title_full_unstemmed | A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index |
| title_short | A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index |
| title_sort | feasible approach to developing fiber enriched bread using pomegranate peel powder assessing its nutritional composition and glycemic index |
| topic | bread pomegranate peel agro-industrial by-products dietary fiber glycemic index glycemic response |
| url | https://www.mdpi.com/2304-8158/12/14/2798 |
| work_keys_str_mv | AT paulagarcia afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT andresbustamante afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT franciscaecheverria afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT cristianencina afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT manuelpalma afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT leylasanhueza afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT veronicasambra afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT mariaelsapando afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT paulajimenez afeasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT paulagarcia feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT andresbustamante feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT franciscaecheverria feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT cristianencina feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT manuelpalma feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT leylasanhueza feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT veronicasambra feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT mariaelsapando feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex AT paulajimenez feasibleapproachtodevelopingfiberenrichedbreadusingpomegranatepeelpowderassessingitsnutritionalcompositionandglycemicindex |