期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 910-916出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.09.113
关键词
Anthocyanin-rich black rice extract powder; Anthocyanins; Bread; Quality attributes; Digestibility; Health benefits
资金
- A*STAR [SERC 112 177 0033]
- National University of Singapore (Suzhou) Research Institute [NUSRI2011-007]
- Jiangsu Province under the Scientific Research Platform scheme
- China Scholarship Council (CSC)
- National University of Singapore (NUS)
Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p > 0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits. (C) 2015 Elsevier Ltd. All rights reserved.
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