Journal
FOOD CHEMISTRY
Volume 268, Issue -, Pages 40-48Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.062
Keywords
ABTS; Amaranth; Betacyanins; Buckwheat; FRAP; Quinoa
Funding
- Ministry of Education, Science and Technological Development of the Republic of Serbia [TR 31044]
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Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or micro-encapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates.
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