Annamaria Cedola, A. Cardinali, Matteo Alessandro Del Nobile, A. Conte
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引用次数: 17
摘要
本研究的目的是研究来自Cellina di Nardò品种的干橄榄糊面粉(DOPF)对面包的强化效果。具体而言，研究了强化面包的感官和营养特性。此外，还对面包样品的血糖反应和多酚的生物可及性进行了估计。DOPF的加入增加了总酚类化合物、总黄酮和抗氧化活性，但不影响最终的可接受性。模拟胃肠道消化对生物可及性多酚的回收率，对照组为59.3%，强化面包为72.1%。此外，营养丰富的面包也改善了血糖反应。
Enrichment of Bread with Olive Oil Industrial By-Product
The aim of the study was to investigate the effect of bread fortification with dry olive paste flour (DOPF), coming from Cellina di Nardò cultivar. Specifically, sensory and nutritional properties of enriched bread were investigated. In addition, the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated. The addition of DOPF leads to an increase of the total phenolic compounds, total flavonoids and antioxidant activity, without compromising the final acceptability. The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3% for the control and 72.1% for the enriched bread. Also the glycemic response was improved in the enriched bread.
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