Okara-Enriched Gluten-Free Bread : Nutritional, Antioxidant and Sensory Properties
(2023) In Molecules 28(10).- Abstract
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical... (More)
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.
(Less)
- author
- Pešić, Mirjana B. ; Pešić, Milica M. ; Bezbradica, Jelena ; Stanojević, Anđela B. ; Ivković, Petra ; Milinčić, Danijel D. ; Demin, Mirjana ; Kostić, Aleksandar ; Dojčinović, Biljana and Stanojević, Sladjana P.
- publishing date
- 2023-05
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- antioxidant properties, buckwheat, millet, okara, phenolics, rice, sustainable food production
- in
- Molecules
- volume
- 28
- issue
- 10
- article number
- 4098
- publisher
- MDPI AG
- external identifiers
-
- pmid:37241841
- scopus:85160378935
- ISSN
- 1420-3049
- DOI
- 10.3390/molecules28104098
- language
- English
- LU publication?
- no
- id
- 761ea7ae-2c08-44ca-9f7a-edf09864c598
- date added to LUP
- 2023-08-23 11:19:31
- date last changed
- 2024-04-20 01:19:44
@article{761ea7ae-2c08-44ca-9f7a-edf09864c598,
abstract = {{<p>The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.</p>}},
author = {{Pešić, Mirjana B. and Pešić, Milica M. and Bezbradica, Jelena and Stanojević, Anđela B. and Ivković, Petra and Milinčić, Danijel D. and Demin, Mirjana and Kostić, Aleksandar and Dojčinović, Biljana and Stanojević, Sladjana P.}},
issn = {{1420-3049}},
keywords = {{antioxidant properties; buckwheat; millet; okara; phenolics; rice; sustainable food production}},
language = {{eng}},
number = {{10}},
publisher = {{MDPI AG}},
series = {{Molecules}},
title = {{Okara-Enriched Gluten-Free Bread : Nutritional, Antioxidant and Sensory Properties}},
url = {{http://dx.doi.org/10.3390/molecules28104098}},
doi = {{10.3390/molecules28104098}},
volume = {{28}},
year = {{2023}},
}