Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, <i>β</i>-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profi...
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MDPI AG
2023-04-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/7/4485 |
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| author | Eva Ivanišová Matej Čech Peter Hozlár Grzegorz Zaguła Dorota Gumul Olga Grygorieva Agnieszka Makowska Przemysław Łukasz Kowalczewski |
| author_facet | Eva Ivanišová Matej Čech Peter Hozlár Grzegorz Zaguła Dorota Gumul Olga Grygorieva Agnieszka Makowska Przemysław Łukasz Kowalczewski |
| author_sort | Eva Ivanišová |
| collection | DOAJ |
| description | This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, <i>β</i>-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety <i>Norik</i> and <i>Hucul</i>) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (<i>p</i> < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and <i>β</i>-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the <i>Hucul</i> variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers. |
| first_indexed | 2024-03-11T05:41:57Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T05:41:57Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-7a6ba6fdacbc4a398cd19d9093307e5a2023-11-17T16:21:03ZengMDPI AGApplied Sciences2076-34172023-04-01137448510.3390/app13074485Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat VarietiesEva Ivanišová0Matej Čech1Peter Hozlár2Grzegorz Zaguła3Dorota Gumul4Olga Grygorieva5Agnieszka Makowska6Przemysław Łukasz Kowalczewski7Institute of Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, SlovakiaInstitute of Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, SlovakiaResearch Institute of Plant Production, National Agricultural and Food Centre, 921 68 Piešťany, SlovakiaDepartment of Bioenergetics and Food Analysis, University of Rzeszow, 35-601 Rzeszów, PolandDepartment of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Kraków, PolandM.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, 01014 Kyiv, UkraineDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-637 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-637 Poznań, PolandThis paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, <i>β</i>-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety <i>Norik</i> and <i>Hucul</i>) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (<i>p</i> < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and <i>β</i>-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the <i>Hucul</i> variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.https://www.mdpi.com/2076-3417/13/7/4485bakery productscerealshealth benefitsmineral compositionanthocyanins |
| spellingShingle | Eva Ivanišová Matej Čech Peter Hozlár Grzegorz Zaguła Dorota Gumul Olga Grygorieva Agnieszka Makowska Przemysław Łukasz Kowalczewski Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties Applied Sciences bakery products cereals health benefits mineral composition anthocyanins |
| title | Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties |
| title_full | Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties |
| title_fullStr | Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties |
| title_full_unstemmed | Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties |
| title_short | Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties |
| title_sort | nutritional antioxidant and sensory characteristics of bread enriched with wholemeal flour from slovakian black oat varieties |
| topic | bakery products cereals health benefits mineral composition anthocyanins |
| url | https://www.mdpi.com/2076-3417/13/7/4485 |
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