Uticaj dodatka heljde i prosa na antioksidativni potencijal i reološke karakteristike testa od pšeničnog brašna Naučni rad
Bočna strana članka
Glavni sadržaj članka
Apstrakt
U ovom radu su ispitivana antioksidativna svojstva tri vrste brašna (pšeničnog, heljdinog I brašna od prosa) i reološka svojstva tri vrste testa: testa od pšeničnog brašna, testa od smeše 50 mas.% pšeničnog brašna/ 50 mas.% heljdinog brašna i 50 mas.% pšeničnog brašna/ 50 mas.% brašna od prosa. Sadržaj polifenola i antioksidativna ispitivanja su pokazala da je brašno od heljde značajno superiornije u odnosu i na brašno od pšenice i na brašno od prosa. Antioksidativna aktivnost izražena preko DPPH radikala nije bila u korelaciji sa sadržajem polifenola, što je posledica prisustva tanina i fitiske kiseline u brašnu od prosa. Reološka svojstva su ispitana pomoću univerzalnog uredjaja za karakterizaciju testa. Supstitucija dela pšeničnog brašna brašnom od heljde i prosa dovodi do slabljenja strukture proteina. Osim toga, dodavanje heljdinog ili brašna od prosa smanjuje brzinu želatinizacije i viskoznost, a pozitivno utiče na smanjenje retrogradacije. Kombinacija ove dve vrste brašna sa pšeničnim brašnom može dovesti do smanjivanja brzine starenja pekarskih proizvoda.
Detalji članka
Broj časopisa
Rubrika
Ovaj rad je pod Creative Commons Autorstvo 4.0 Internacionalna licenca.
Kada je rukopis prihvaćen za objavlјivanje, autori prenose autorska prava na izdavača. U slučaju da rukopis ne bude prihvaćen za štampu u časopisu, autori zadržavaju sva prava.
Na izdavača se prenose sledeća prava na rukopis, uklјučujući i dodatne materijale, i sve delove, izvode ili elemente rukopisa:
- pravo da reprodukuje i distribuira rukopis u štampanom obliku, uklјučujući i štampanje na zahtev;
- pravo na štampanje probnih primeraka, reprint i specijalnih izdanja rukopisa;
- pravo da rukopis prevede na druge jezike;
- pravo da rukopis reprodukuje koristeći fotomehanička ili slična sredstva, uklјučujući, ali ne ograničavajući se na fotokopiranje, i pravo da distribuira ove kopije;
- pravo da rukopis reprodukuje i distribuira elektronski ili optički koristeći sve nosioce podataka ili medija za pohranjivanje, a naročito u mašinski čitlјivoj/digitalizovanoj formi na nosačima podataka kao što su hard disk, CD-ROM, DVD, Blu-ray Disc (BD), mini disk, trake sa podacima, i pravo da reprodukuje i distribuira rukopis sa tih prenosnika podataka;
- pravo da sačuva rukopis u bazama podataka, uklјučujući i onlajn baze podataka, kao i pravo prenosa rukopisa u svim tehničkim sistemima i režimima;
- pravo da rukopis učini dostupnim javnosti ili zatvorenim grupama korisnika na osnovu pojedinačnih zahteva za upotrebu na monitoru ili drugim čitačima (uklјučujući i čitače elektonskih knjiga), i u štampanoj formi za korisnike, bilo putem interneta, onlajn servisa, ili putem internih ili eksternih mreža.
Kako citirati
Funding data
-
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-68/2022-14/200287
Reference
[1] Sabanis D, Tzia C. Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars. Food Bioprocess Tech. 2009; 2: 68-79. https://doi.org/10.1007/s11947-007-0037-7
[2] Jiang XL, Tian JC, Hao Z, Zhang WD. Protein Content and Amino Acid Composition in Grains of Wheat-Related Species. Agr Sci China. 2008; 7(3): 272-279. https://doi.org/10.1016/S1671-2927(08)60066-8
[3] Gill S, Vasanthan T, Ooraikul B, Rossnagel B. Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms, J Cereal Sci. 2002; 36(2): 219-237. https://doi.org/10.1006/jcrs.2001.0458
[4] Rani S, Singh R, Kamble DB, Upadhyay A, Kaur BP. Structural and quality evaluation of soy enriched functional noodles. Food Biosci. 2019; (32): 100465. https://doi.org/10.1016/j.fbio.2019.100465
[5] Dhaka V, Khatkar BS. Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on dough rheological properties and bread-making potential of wheat varieties. J Food Qual. 2015; 38(2): 71- 82. https://doi.org/10.1111/jfq.12122
[6] Krkošková B, Mrázová Z. Prophylactic components of buckwheat. Food Res Intern. 2005; 38(5): 561-568. https://doi.org/10.1016/j.foodres.2004.11.009
[7] Martínez-Villaluenga C, Peñas E, Hernández-Ledesma B. Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food Chem Toxicol. 2020; 137: 111178. https://doi.org/10.1016/j.fct.2020.111178
[8] Kayashita J, Shimaoka I, Nakajyoh M. Hypocholes-terolemic effect of buckwheat protein extract in rats fed cholesterol enriched diets. Nutr Res. 1995; 15: 691-698. http://dx.doi.org/10.1016/0271-5317(95)00036-I
[9] Li SQ, Zhang QH. Advances in the development of functional foods from buckwheat, Crit Rev Food Sc. Nutr. 2001; 41: 451-464. https://doi.org/10.1080/20014091091887
[10] Chao PL, Hsiu S, Hou Y. Flavonoidsinherbs: Biologicalfates and potential interactionswith xenobiotics. J Food Drug Anal. 2002; 10: 219-228. https://doi.org/10.38212/2224-6614.2738
[11] Bangar SP, Ashogbon AO, Dhull SB, Thirumdas R, Kumar M, Hasan M, Chaudhary V, Pathem S. Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 2021; 190: 960-968. https://doi.org/10.1016/j.ijbiomac.2021.09.064
[12] Punia S, Kumar M, Siroha AK, Kennedy JF, Dhull SB, Whiteside WS. Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym. 2021; 260: 117776, https://doi.org/10.1016/j.carbpol.2021.117776
[13] Kumar A, Kumari P, Kumar M. Role of millets in disease prevention and health promotion. In: Singh RB,, Watanabe S and Isaza AA,, eds. Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases. Academic Press: Cambridge, MA, USA; 2022:341-357 https://doi.org/10.1016/C2019-0-00254-3
[14] Shahidi F, Chandrasekara A. Millet grain phenolics and their role in disease risk reduction and health promotion. J Funct Foods. 2013; 5: 570-581. https://doi.org/10.1016/j.jff.2013.02.004
[15] Nishizawa N, Sato D, Ito Y, Nagasawa T, Hatakeyama Y, Choi MR, Choi YY, Yi MW. Effects of dietary protein of proso millet on liver injury induced by Dgalactosamine in rats. Biosci Biotechnol Biochem. 2002; 66: 92-96. https://doi.org/10.1271/bbb.66.92
[16] Horwitz W. Official Methods of Analysis of AOAC International. 17th ed., Vol 1, Gaithersburg, USA, DC: Association of Official Agricultural Chemists; 2000. ISBN 9780935584677
[17] Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 1999; 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
[18] Balakrishnan G, Agrawal R. Antioxidant activity and fatty acid profile of fermented milk prepeared by Pediococcus pentosaceus. J Food Sci Technol. 2014; 51: 4138-4144. https://doi.org/10.1007/s13197-012-0891-9
[19] Re R, Pellegrini N, Proteggente A, Panniala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26: 1231-1237. https://doi.org/10.1016/s0891-5849(98)00315-3
[20] Dubat A., Boinot N. Mixolab Applications Handbook Rheological and Enzymatic Analysis. 17th ed., Villeneuve la Garenne - France, Chopin Technologies; 2009 www.eqec.pt/doc_ficheiros/091023_mixolab_appli_en.pdf
[21] Poleksić D. Antioxidant and functional properties of durable bakery products with addition of proso millet (Panicum miliaceum l.), Ph.D. Thesis, Faculty of Agriculture University of Belgrade, 2018. https://nardus.mpn.gov.rs/bitstream/id/13432/Disertacija.pdf (in Serbian)
[22] Krekora M, Miś A, Nawrocka A. Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy. J Cereal Sci. 2021; 99: 103203. https://doi.org/10.1016/j.jcs.2021.103203
[23] Welc R, Kłosok K, Szymańska-Chargot M, Nawrocka A. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chem. 2022; 389: 133109. https://doi.org/10.1016/j.foodchem.2022.133109
[24] Hung VP. Phenolic Compounds of Cereals and Their Antioxidant Capacity. Crit Rev Food Sci Nutr. 2016; 56(1): 25-35. https://doi.org/10.1080/10408398.2012.708909
[25] Viswanath V, Urooj A, Malleshi NG. Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusinecoracana). Food Chem. 2009; 114: 340-346. http://ir.cftri.res.in/id/eprint/9086
[26] Choi UK, Yoo BH, Son DH, Kwon DJ, Kim MH, Kim YH. Rheological properties of dough added with barley bran. Korean J Food Sci Technol. 2005; 37: 751-756. https://koreascience.kr/article/JAKO200504637354040.pdf (in Korean)
[27] Sharma B, Singh Gujral H, Solah V. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility, Food Chem. 2017; 231: 156-164. https://doi.org/10.1016/j.foodchem.2017.03.118
[28] Pejcz E, Burešová I, Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation. Foods. 2022; 11(4): 536. https://doi.org/10.3390/foods11040536
[29] Banu I, Stanojeska I, Stoenesci G, Ionescu V, Aprodu I. Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve. Czech J Food Sci. 2011; 29: 35-44. https://doi.org/10.17221/40/2009-CJFS
[30] Dapčević Hadnađev T, Torbica A, Hadnađev M. Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab, Procedia Food Sc. 2011; 1: 328-334. https://doi.org/10.1016/j.profoo.2011.09.051
[31] Tester RF, Karkalas J, Qi X. Starch - composition, fine structure and architecture - review. J Cereal Sci. 2004; 39(2): 151-165. http://dx.doi.org/10.1016/j.jcs.2003.12.001
[32] Cornell HJ, Hoveling AW. The composition, properties and uses of wheat starch. In: Wheat: Chemistry and Utilization, Technomic Publishing Company, Lancaster, 1998, pp 127-172 https://doi.org/10.1201/9780367812713
[33] Goswami D, Gupta SK, Mridula D, Sharma M, Tyagi SK. Barnyard millet based muffins: Physical, textural & sensory properties. LWT. 2015; 64: 374-380. https://doi.org/10.1016/j.lwt.2015.05.060
[34] Ninomiya K, Ina S, Hamada A, Yamaguchi Y, Akao M, Shinmachi F, Kumagai H, Kumagai H. Suppressive effect of the α-amylase inhibitor albumin from buckwheat (Fagopyrum esculentum Moench) on postprandial hyperglycaemia. Nutrients. 2018; 10(10):1503. https://doi.org/10.3390/nu10101503
[35] Nalbandian E, Park D, Camerino N, Ganjyal GM. Value-added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality. Cereal Chem. 2025; 102, 226-238. https://doi.org/10.1002/cche.10858
[36] Chakraborty SK, Tiwari A, Mishra A, Singh A. Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress, J Food Sci Technol. 2014; 52(5): 3044-3050. https://doi.org/10.1007/s13197-014-1339-1