期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 56, 期 4, 页码 2287-2295出版社
SPRINGER INDIA
DOI: 10.1007/s13197-019-03718-5
关键词
Amla fruit; Phenolics; Antioxidant activity; Bread; Specific loaf volume; Sugars; Ascorbic acid
The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305mg/100g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427mg/100g, 641.364mg/100g, 791.233mg/100g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16mg GAE/g, db), TEAC (0.06-0.14mM/g, db) and vitamin C (3.80-31.98mg/100g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.
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