title: Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient.
abstract: There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using anin vitromodel the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. vranawana@abdn.ac.uk.
authors.forename: Viren
authors.initials: V
authors.lastname: Ranawana
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. v.raikos@abdn.ac.uk.
authors.forename: Vassilios
authors.initials: V
authors.lastname: Raikos
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. fiona.campbell@abdn.ac.uk.
authors.forename: Fiona
authors.initials: F
authors.lastname: Campbell
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. C.Bestwick@abdn.ac.uk.
authors.forename: Charles
authors.initials: C
authors.lastname: Bestwick
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. p.nicol@abdn.ac.uk.
authors.forename: Phyllis
authors.initials: P
authors.lastname: Nicol
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. l.milne@abdn.ac.uk.
authors.forename: Lesley
authors.initials: L
authors.lastname: Milne
authors.affiliation: Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK. g.duthie@abdn.ac.uk.
authors.forename: Garry
authors.initials: G
authors.lastname: Duthie
keywords: bread; digestion; oil; oxidative stability; storage properties; vegetables