Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage
Anna Czaja , Anna Czubaszek , Dorota Wyspiańska , Anna Sokół-Łętowska , Alicja Kucharska
AbstractWe determined the effect of onion skin extract (OE) on the quality of wheat bread: contents of totalpolyphenols and flavonols, antioxidative activity and their changes during storage. With increasing dosesof OE to bread, contents of total polyphenols and flavonols and the antioxidative activity were observedto increase. A higher total flavonol content was found in bread with 1% OE stored at 24°C than inbread stored at 4°C. There was no such relationship in the bread with 0.5% OE. Changes in flavonolscontent during storage for 72 h were insignificant. No clear trends of change in the antioxidant activitycould be found at storage of breads. The addition of OE caused no changes in the yield and volume ofbread and contributed to a decreasing value ofL*parameter and to increasing values ofDE,a*andb*parameters of bread crumb colour. Consumers accepted the smell and taste of bread with the addition ofOE to a lesser extent than the control bread. Bread with 1% OE the taste was rated very low. Consumersrated the taste of bread with 1% OE low because it was bitter. Breads enriched with OE had a properexternal appearance as well as crumb and crust features. Roasted onion aroma and taste were perceptiblein the obtained breads. A bitterness was perceptible in breads baked with the addition of 1% of OE.
|Journal series||International Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Antioxidant activity, onion extract, polyphenols, quercitin, wheat bread|
|Score||= 70.0, 14-04-2020, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.929; : 2018 = 2.281 (2) - 2018=2.201 (5)|
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