title: Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient.
abstract: The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. vranawana@abdn.ac.uk.
authors.forename: Viren
authors.initials: V
authors.lastname: Ranawana
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. fiona.campbell@abdn.ac.uk.
authors.forename: Fiona
authors.initials: F
authors.lastname: Campbell
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. c.bestwick@abdn.ac.uk.
authors.forename: Charles
authors.initials: C
authors.lastname: Bestwick
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. p.nicol@abdn.ac.uk.
authors.forename: Phyllis
authors.initials: P
authors.lastname: Nicol
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. l.milne@abdn.ac.uk.
authors.forename: Lesley
authors.initials: L
authors.lastname: Milne
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. g.duthie@abdn.ac.uk.
authors.forename: Garry
authors.initials: G
authors.lastname: Duthie
authors.affiliation: Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK. v.raikos@abdn.ac.uk.
authors.forename: Vassilios
authors.initials: V
authors.lastname: Raikos
keywords: bread; digestion; macronutrient oxidation; storage; vegetables