Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chron...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Nutritional-quality-potential-health-promoting-properties-and-sensory-perception,104612,0,2.html |
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| author | Alessandro Guglielmetti Beatriz Fernandez-Gomez Giuseppe Zeppa Dolores del Castillo |
| author_facet | Alessandro Guglielmetti Beatriz Fernandez-Gomez Giuseppe Zeppa Dolores del Castillo |
| author_sort | Alessandro Guglielmetti |
| collection | DOAJ |
| description | The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chronic diseases. The new formulation combines well-known and novel food ingredients. To validate the novel ingredients, we determined the physicochemical characterization, caffeine and chlorogenic acid contents and food safety of coffee silverskin (CSE) and husk (CHE) extracts. Sensory and nutritional quality, bioactive compounds (chlorogenic acid, total phenolic compounds, melanoidins and browning), in vitro bioaccessibility and health-promoting properties (overall antioxidant capacity and α-glucosidase activity) of the breads were evaluated.
Results support the feasibility of CSE and CHE as natural sustainable sources of antioxidants, α-glucosidase inhibitors and colorants. The observed health-promoting properties suggest that coffee by-product extracts could potentially be used as functional food ingredients or supplements to reduce the risk of chronic diseases associated with oxidative stress and to control postprandial glucose levels. Based on consumers’ preferences, we obtained new bread formulations with high nutritional and sensorial quality, suitable for celiacs and with the potential to reduce the risk of gastrointestinal disease related to oxidative stress. Data on in vitro digestion indicated a significant (p < 0.05) decrease in the bioaccessibility of sugars and a significant increase (p <0.05) in antioxidants. |
| format | Article |
| id | doaj-art-26138434d2684955a0d8c9a2e38843db |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-26138434d2684955a0d8c9a2e38843db2025-02-02T03:35:46ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-03-0169215716610.31883/pjfns-2019-0012104612Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee ByproductsAlessandro Guglielmetti0Beatriz Fernandez-Gomez1Giuseppe Zeppa2Dolores del Castillo3Agricultural, Forest and Food Sciences (DiSAFA),, University of Turin, ItalyFood Analysis and Bioactivity, Institute of Food Science Research [CIAL, CSIC-UAM], SpainAgricultural, Forest and Food Sciences (DiSAFA),, University of Turin, ItalyBioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM- CSIC), SpainThe present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chronic diseases. The new formulation combines well-known and novel food ingredients. To validate the novel ingredients, we determined the physicochemical characterization, caffeine and chlorogenic acid contents and food safety of coffee silverskin (CSE) and husk (CHE) extracts. Sensory and nutritional quality, bioactive compounds (chlorogenic acid, total phenolic compounds, melanoidins and browning), in vitro bioaccessibility and health-promoting properties (overall antioxidant capacity and α-glucosidase activity) of the breads were evaluated. Results support the feasibility of CSE and CHE as natural sustainable sources of antioxidants, α-glucosidase inhibitors and colorants. The observed health-promoting properties suggest that coffee by-product extracts could potentially be used as functional food ingredients or supplements to reduce the risk of chronic diseases associated with oxidative stress and to control postprandial glucose levels. Based on consumers’ preferences, we obtained new bread formulations with high nutritional and sensorial quality, suitable for celiacs and with the potential to reduce the risk of gastrointestinal disease related to oxidative stress. Data on in vitro digestion indicated a significant (p < 0.05) decrease in the bioaccessibility of sugars and a significant increase (p <0.05) in antioxidants.http://www.journalssystem.com/pjfns/Nutritional-quality-potential-health-promoting-properties-and-sensory-perception,104612,0,2.htmlα-glucosidasesugars bioccesibilitycoffee by-productsinulinantioxidant coffee fibregluten-free bread |
| spellingShingle | Alessandro Guglielmetti Beatriz Fernandez-Gomez Giuseppe Zeppa Dolores del Castillo Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts Polish Journal of Food and Nutrition Sciences α-glucosidase sugars bioccesibility coffee by-products inulin antioxidant coffee fibre gluten-free bread |
| title | Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
| title_full | Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
| title_fullStr | Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
| title_full_unstemmed | Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
| title_short | Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
| title_sort | nutritional quality potential health promoting properties and sensory perception of an improved gluten free bread formulation containing inulin rice protein and bioactive compounds extracted from coffee byproducts |
| topic | α-glucosidase sugars bioccesibility coffee by-products inulin antioxidant coffee fibre gluten-free bread |
| url | http://www.journalssystem.com/pjfns/Nutritional-quality-potential-health-promoting-properties-and-sensory-perception,104612,0,2.html |
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