Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread.
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.
Sun-Waterhouse
Dongxiao
D
The New Zealand Institure for Plant and Food Research Limited, Auckland, New Zealand. dsun-waterhouse@hortresearch.co.nz
Chen
Juan
J
Chuah
Cheryll
C
Wibisono
Reginald
R
Melton
Laurence D
LD
Laing
William
W
Ferguson
Lynnette R
LR
Skinner
Margot A
MA
D029042:Actinidia / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D001939:Bread / Q000032:analysis*; D003258:Consumer Behavior; D055050:Diet, Gluten-Free; D005419:Flavonoids / Q000032:analysis* / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry; D055951:Functional Food / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D010368:Pectins / Q000032:analysis; D010636:Phenols / Q000032:analysis* / Q000302:isolation & purification; D010858:Pigmentation; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D059808:Polyphenols; D012677:Sensation; D013696:Temperature; D013997:Time Factors; D014574:Uronic Acids / Q000032:analysis
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D014574:Uronic Acids; D010368:Pectins; D001205:Ascorbic Acid