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Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality.
Food Chem. 2014 Nov 01; 162:54-62.FC

Abstract

This paper investigates the functional and potential biological properties of bread fortified with quinoa leaves (QL) in the light of protein-phenolic interactions. The addition of QL changed the textural properties of bread crumb. With the replacement of wheat flour by QL (1-5%), a linear increase in crumb hardness, cohesiveness and gumminess was observed. Fortification positively affected antioxidant properties and phenolic contents; however, in some cases experimental values were significantly lower than those predicted. The QL addition affected nutrient content and digestibility. The starch digestibility of the bread investigated in this study was inversely proportional to the percentage content of QL (the changes in protein digestibility were not so pronounced). Increasing peak areas of extracts obtained after digestion of fortified bread and the significant reduction of free amino groups confirm the presence of interactions between phenolics and proteins. The quality of fortified bread is strongly affected by phenolic compounds and food matrix interactions.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Swieca M
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
Sęczyk L
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Gawlik-Dziki U
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Dziki D
Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland.

MeSH

AntioxidantsBreadChenopodium quinoaPhenols

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24874357

Citation

Swieca, Michał, et al. "Bread Enriched With Quinoa Leaves - the Influence of Protein-phenolics Interactions On the Nutritional and Antioxidant Quality." Food Chemistry, vol. 162, 2014, pp. 54-62.
Swieca M, Sęczyk L, Gawlik-Dziki U, et al. Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chem. 2014;162:54-62.
Swieca, M., Sęczyk, L., Gawlik-Dziki, U., & Dziki, D. (2014). Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chemistry, 162, 54-62. https://doi.org/10.1016/j.foodchem.2014.04.044
Swieca M, et al. Bread Enriched With Quinoa Leaves - the Influence of Protein-phenolics Interactions On the Nutritional and Antioxidant Quality. Food Chem. 2014 Nov 1;162:54-62. PubMed PMID: 24874357.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality. AU - Swieca,Michał, AU - Sęczyk,Lukasz, AU - Gawlik-Dziki,Urszula, AU - Dziki,Dariusz, Y1 - 2014/04/24/ PY - 2014/01/23/received PY - 2014/04/10/revised PY - 2014/04/11/accepted PY - 2014/5/31/entrez PY - 2014/5/31/pubmed PY - 2015/10/31/medline KW - Antioxidant activity KW - Bread KW - Fortification KW - Protein–phenolics interaction KW - Quinoa SP - 54 EP - 62 JF - Food chemistry JO - Food Chem VL - 162 N2 - This paper investigates the functional and potential biological properties of bread fortified with quinoa leaves (QL) in the light of protein-phenolic interactions. The addition of QL changed the textural properties of bread crumb. With the replacement of wheat flour by QL (1-5%), a linear increase in crumb hardness, cohesiveness and gumminess was observed. Fortification positively affected antioxidant properties and phenolic contents; however, in some cases experimental values were significantly lower than those predicted. The QL addition affected nutrient content and digestibility. The starch digestibility of the bread investigated in this study was inversely proportional to the percentage content of QL (the changes in protein digestibility were not so pronounced). Increasing peak areas of extracts obtained after digestion of fortified bread and the significant reduction of free amino groups confirm the presence of interactions between phenolics and proteins. The quality of fortified bread is strongly affected by phenolic compounds and food matrix interactions. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24874357/Bread_enriched_with_quinoa_leaves___the_influence_of_protein_phenolics_interactions_on_the_nutritional_and_antioxidant_quality_ DB - PRIME DP - Unbound Medicine ER -