title: Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.
abstract: Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive.
authors: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: seczyklukasz@gmail.com.
authors: Łukasz
authors: Ł
authors: Sęczyk
authors: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors: Michał
authors: M
authors: Świeca
authors: Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland.
authors: Dariusz
authors: D
authors: Dziki
authors: Department of Engineering and Natural Raw Materials, University of Warmia and Mazury, Michała Oczapowskiego Str. 2, 10-719 Olsztyn, Poland.
authors: Andrzej
authors: A
authors: Anders
authors: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors: Urszula
authors: U
authors: Gawlik-Dziki
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000032:analysis; D001939:Bread / Q000032:analysis*; D019587:Dietary Supplements / Q000032:analysis; D004063:Digestion; D005260:Female; D019597:Flax / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D008297:Male; D008875:Middle Aged; D012639:Seeds / Q000737:chemistry* / Q000378:metabolism; D013213:Starch / Q000008:administration & dosage / Q000032:analysis / Q000378:metabolism; D014908:Triticum / Q000378:metabolism
chemical_list: D000975:Antioxidants; D013213:Starch
keywords: Antioxidant activity; Bread; Flaxseed hulls; Fortification; In vitro digestibility