The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

IF 2.1 4区 农林科学
M. Mashau, Thompho Admire Mukwevho, S. E. Ramashia, M. Siwela
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引用次数: 1

Abstract

ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.
班巴拉花生粉对馒头营养、物理和抗氧化性能的影响
摘要本研究旨在评估用班巴拉花生粉(5%、10%、15%和20%)强化馒头对其理化和抗氧化特性的影响。随着BGN强化水平的提高,面粉的吸水能力增加,而吸油能力下降。BGN强化面团的pH值和发酵能力在培养过程中降低,而用15%和20%BGN强化的面团的可滴定酸度增加。BGN面粉的加入提高了面粉和馒头的蛋白质、灰分和粗纤维含量。HunterLab的颜色值显示,BGN面粉增加了面粉和馒头样品的黄色(b*值),而亮度、红色和色度降低。面粉和馒头的抗氧化性能显著提高(p < 0.05)与BGN面粉强化水平的关系。此外,面包的重量和摊铺率增加,同时质地变得柔软。BGN面粉可作为一种功能性成分,提高馒头等谷类食品的营养和抗氧化性能。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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