Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Alaa Almoumen , Huda Mohamed , Athira Subash , Ali H. Al-Marzouqi , Mutamed Ayyash , Ayesha S. Al Dhaheri , Afaf Kamal-Eldin
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引用次数: 0

Abstract

This study explored the effects of fortifying bread rolls with desugared date fruit pomace on their nutritional value. Bread rolls containing 0, 5, 10, 15, and 20 % date fruit pomace were analyzed for macro- and micronutrients, dietary fiber, phenolic content, and in vitro digestibility. In contrast, three variations (0, 10, and 20 %) were tested for their effect on the glycemic index. Fortification with date fruit pomace significantly increased the total dietary fiber content of the bread, from 5.7 g/100 g in the control to 22.4 g/100 g in the 20 % breads (P < 0.001). Antioxidant activity, indicated by FRAP, rose from 8.2 to 11.1 μmol Trolox equivalents (TE)/g. Similarly, hydrolysable phenolic activity, assessed through both FRAP and DPPH assays, showed an increase with fortification. In vitro digestibility analysis revealed that date pomace fortification progressively reduced glucose release during the oral, gastric, and intestinal digestive phases, with the most significant reduction observed in the oral and gastric phase for the 10 % bread. This effect could result from enzyme inhibition caused by components in date pomace, especially phenolics. Glycemic index testing with eight healthy participants revealed GI values of 93 and 85 for the 10 % and 20 % pomace breads. These results suggest that while desugared date fruit pomace improves the nutritional and antioxidant profile of bread rolls, it has a minimal effect on reducing the glycemic response.
用枣果纤维强化面包卷:对膳食纤维、抗氧化能力、矿物质含量和血糖反应的影响
本研究探讨了糖枣果渣强化面包卷对其营养价值的影响。对含有0%、5%、10%、15%和20%枣渣的面包卷进行了宏量营养素和微量营养素、膳食纤维、酚类含量和体外消化率的分析。相比之下,测试了三种变化(0%、10%和20%)对血糖指数的影响。添加枣果渣的强化显著提高了面包的总膳食纤维含量,从对照组的5.7 g/100 g增加到20%面包的22.4 g/100 g (P <;0.001)。FRAP测定抗氧化活性由8.2 μmol Trolox当量(TE /g)提高到11.1 μmol Trolox当量(TE /g)。同样,通过FRAP和DPPH测定,水解酚活性也随着强化而增加。体外消化率分析显示,强化枣渣逐渐减少了口服、胃和肠道消化阶段的葡萄糖释放,其中10%面包在口服和胃消化阶段的减少最为显著。这种影响可能是由于枣渣中成分,特别是酚类物质对酶的抑制作用所致。对8名健康参与者进行的血糖指数测试显示,10%和20%果渣面包的GI值分别为93和85。这些结果表明,虽然糖枣果渣改善了面包卷的营养和抗氧化特性,但它对降低血糖反应的作用很小。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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