Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
A. Baiano, I. Viggiani, C. Terracone, R. Romaniello, M.A. Del Nobilehttps://doi.org/10.17221/528/2014-CJFSCitation:Baiano A., Viggiani I., Terracone C., Romaniello R., Del Nobile M.A. (2015): Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes. Czech J. Food Sci., 33: 247-253.
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.Keywords:antioxidant activity; functional food; phenolic compounds; sensory propertiesReferences:
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