期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 60, 期 -, 页码 251-264出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637480903012355
关键词
Antioxidants; fruit polyphenols; gluten-free bread; kiwifruit aqueous extract; pectic polysaccharides; vitamin C
资金
- New Zealand Foundation for Research, Science and Technology Nutrigenomics New Zealand program [C02X0403]
- Wellness Foods program [CO6X0405]
The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of artificial preservatives, were subjected to storage stability trials at 4 degrees C, 20 degrees C and 38 degrees C, and were chemically characterized (phenolic, vitamin C and pectic polysaccharide contents). The aqueous extract with good stability and high phenolic and vitamin C contents was used for gluten-free bread-making. The resultant kiwifruit extract-enhanced bread was acceptable to a taste panel, possessing softer and smoother texture than plain gluten-free bread. Thus, the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据