Rye and oat flour enriched baked wheat chips: bioactive and textural properties
Main Article Content
Keywords
baked wheat chip, rye and oat flour, enrichment, bioactivity, texture
Abstract
This study investigates the effect of rye and oat flour incorporation into baked wheat chip formulation on the bioactive, textural and sensory attributes. The increase in the ratio of rye and oat flours ranging from 0-50% resulted in gradual increase in both total phenolic content and diphenylpicrylhydrazyl radical scavenging activity and the chip formulation of 50% wheat+50% oat had the highest values. Texture as assessed hardness value indicated that rye and oat flours addition leads to much more compact structure as compared to 100% wheat flour. Sensory analysis revealed that the samples containing rye and oat flour are acceptable as proved by their scores. It is therefore may be reasonable to fortify the wheat flour formulation with rye/oat flour to produce and health beneficial bakery product.
References
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Aigster, A., Duncan, S.E., Conforti, F.D. and Barbeau, W.E., 2011. Physicochemical properties and sensory attribute of resistant starch supplemented granola bars and cereals. Food Science Technology 44: 2159-2165.
Ainsworth, P., Ibanoglu, S., Plunkett, A., Ibanoglu, E. and Stojceska, V., 2007. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering 81: 702-709.
Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S., 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319-326.
Anton, A.A., Fulcher, R.G. and Arntfield S.D., 2009. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris l.) flour: effects of bean addition and extrusion cooking. Food Chemistry 113: 989-996.
Bajerska, J., Mildner-Szkudlarz, S., Gornas, P., and Seglina, D., 2015. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial. Journal of the Science of Food and Agriculture 96: 2486-2498.
Bandopadhyay, M., Chakraborty, R. and Raychaudhuri, U., 2005. The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk). International Journal of Food Science and Technology 40: 799-810.
Berk, Z., 2009. Frying, baking, roasting. Food process engineering and technology. Academic, London, UK, pp. 525-532.
Beta, T., Nam, S., Dexter, J.E. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82: 390-393.
Bin, Q., Jiang, D., Cho, I.H. and Peterson, D.G., 2012. Chemical markers for bitterness in wheat bread. Flavour and Fragrance Journal 27: 454-458.
Bushuk, W., 2001. Rye production and uses worldwide. Cereal Foods World 46: 70-73.
Butt, M.S., Tahir-Nadeem, M., Khan, M.K.I. and Shabir, R., 2008. Oat: unique among the cereals. European Journal of Nutrition 47: 68-79.
Cheynier, V., 2005. Polyphenols in foods are more complex than often thought. American Journal of Clinical Nutrition 81: 223S-229S.
De la Parra, C., Saldivar, S.D.S. and Liu, R.H., 2007. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. Journal of Agricultural and Food Chemistry 55: 4177-4183.
Dehghan-Shoar, Z., Hardacre, A.K. and Brennan, C.S., 2010. The Physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry 123: 1117-1122.
European Food Safety Authority (EFSA), 2009. Panel on dietetic products. Scientific Opinion on the substantiation of health claims related to beta-glucans and maintenance of normal blood cholesterol concentrations (ID 754, 755, 757, 801, 1465, 2934) and maintenance or achievement of a normal body weight (ID 820, 823). EFSA Journal 7: 1254.
Fardet, A., 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Review 23: 65-134.
Food and Drug Administration (FDA), 2005. Food labeling, health claims; soluble dietary fiber from certain foods and coronary heart disease. Federal Register 70: 76150-76162.
Gelinas, P. and McKinnon, C.M., 2006. Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology 41: 329-332.
González-Mateo, S., González-Sanjosé, M.L. and Muñiz, P., 2009. Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food Chemistry Toxicology 47: 2798-2805.
Hadiyanto, H., Asselman, A., van Straten, G., Boom, R.M., Esveld, D.C., and Van Boxtel, A.J.B., 2007. Quality prediction of bakery products in the initial phase of process design. Innovative Food Science and Emerging Technologies 8: 285-298.
Kayacier, A. and Singh, R.K., 2003. Textural properties of baked tortilla chips. Lebensmittel-Wissenschaft und-Technologie 36: 463-466.
Kujala, T., 2008. Rye and health. VTT. Available at: http://rye.vtt.fi/.
Le-Bail, A., Boumali, K., Jury, V., Ben-Aissa, F. and Zuniga, R., 2009. Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb. Journal of Cereal Science 50: 235-240.
Leenhardt, F., Lyan, B., Rock, E., Boussard, A., Potus, J., Chanliaud, E. and Remesy, C., 2006. Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking. Journal of Agricultural and Food Chemistry 54: 1710-1715.
Lindhauer, M.G. and Dreisoerner, J., 2003. Rye. Encyclopedia of Food Science and Nutrition. Vol. 8. Academic Press, Oxford, UK.
López-Martínez, L.X., Dliart-Ros, R.M., Valerio-Alfaro, G., Lee, C.H., Parkin, K.L. and Garcia, H.S., 2009. Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. Lebensmittel-Wissenschaft und-Technologie 42: 1187-1192.
Mazumder, P., Roopa, B.S. and Bhattacharya, S., 2007. Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering 79: 511-516.
McMackin, E., Dean, M., Woodside, J.V. and Mckinley, M.C., 2012. Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion. Public Health Nutrition 16: 743-751.
Mildner-Szkudlarz, S., Siger, A., Szwengiel, A. and Bajerska, J., 2015. Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry 172: 78-85.
Noort, M.W.J., Haaster, D., Hemery, Y., Schols, H.A. and Hamer, R.J., 2010. The effect of particle size of wheat bran fractions on bread quality-Evidence for fibre protein interactions. Journal of Cereal Science 52: 59-64.
Okarter, N. and Liu, R.H., 2010. Health benefits of whole grain phytochemicals. Critical Reviews in Food Science and Nutrition 50: 193-208.
Peng, X., Liu, J., Wang, C., Han, Z., Shu, Y., Li, X., Zhou, H.H. and Qiu, M., 2015. Unusual prenylated phenols with antioxidant activities from Ganoderma cochlear. Food Chemistry 171: 251-257.
Peterson, D.M., Hahn, M.J. and Emmons, C.L., 2002. Oat avenanthramides exhibit antioxidant activities in vitro. Food Chemistry 79: 473-478.
Poutanen, K., Sozer, N. and Della-Valle, G., 2014. How can technology help to deliver more of grain in cereal foods for a healthy diet? Journal of Cereal Science 59: 327-336.
Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Holtinger, S., Haas, C. and Schmid, E., 2014. Wheat bran-based biorefinery 1: composition of wheat bran and strategies of functionalization. Food Science and Technology 56: 211-221.
Quintero-Fuentes, X., McDonough, C.M., Rooney, L.W., and Almeida-Dominguez, H. 1999. Functionality of rice and sorghum flours in baked tortilla and corn chips. Cereal chemistry 76(5): 705-710.
Randhir, R., Kwon, Y.I. and Shetty, K., 2008. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies 9: 355-364.
Rasane, P., Jha, A., Sabikhi, L., Kumar, A. and Unnikrishnan, V.S., 2015. Nutritional advantages of oats and opportunities for its processing as value added foods – A review. Journal of Food Science Technology 52: 662-675.
Reis, S.F. and Abu-Ghannam, N., 2014. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain. Lebensmittel-Wissenschaft und-Technologie 55(1): 269-277.
Rosales-Soto, M.U., Powers, J.R. and Alldredge, J.R., 2012. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins. Journal of the Science of Food and Agriculture 92: 1511-1518.
Rumiyati, R., James, A.P. and Jayasena, V., 2015. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins. International Journal of Food Science and Technology 50: 103-110.
Rupasinghe, H.P.V., Wang, L., Huber, G.M. and Pitts, N.L., 2008. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry 107: 1217-1224.
Samaras, P.A., Camburn, S.X., Chandra, M.H. and Gordon, J.M., 2005. Antioxidant properties of kilned and roasted malts. Journal of Agricultural and Food Chemistry 53: 8068-8074.
Sánchez-Madrigal, M.A., Quintero-Ramos, A., Martínez-Bustos, F., Meléndez-Pizarro, C.D., and Ruiz-Gutiérrez, M.G., 2014. Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours. Food Science and Technology 34: 143-149.
Sanchez-Pardo, M.E., Jimenez, G., Gonzalic-Gracia, I., 2010. Study about the addition of chemically modified starches (cross-linked corn starches), dextrins, and oat fibers in pound cake. Special abstracts. Journal of Biotechnology 150: 316-319.
Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishikawa, Y., Ishihara, N., Uenakai, K. and Ohigashi, H., 2002. Isolation and identification of DPPH radical scavenging compounds in kurosu (Japanese unpolished rice vinegar). Journal of Agriculture Food Chemistry 50: 6501-6503.
Sloan, A.E., 2011. Top 10 food trends. Food Technology 69: 22-31.
Stojceska, V., Ainsworth, P., Plunkett, A. and ?bano?lu, S., 2008. The recycling of brewer’s processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science 47: 469-479.
Stratil, P., Klejdus, B. and Kuban, V., 2007. Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71: 1741-1751.
Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R. and Wadhwa, S., 2010. Comparative analysis of fruit-based functional snack bars. Food Chemistry 119: 1369-1379.
Szczesniak, A.S., 2002. Texture is a sensory property. Food Quality and Preference 13: 215-225.
Thondre, P.S. and Henry, C.J.K., 2009. High-molecular-weight barley ?-glucan in chapattis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research 29: 480-486.
Walker, R., Tseng, A. and Cavender, G., 2014. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. Journal of Food Science 79: S1811-S1822.
Webster, F.H., 2002. Whole-grain oats and oat product. In: Marquart, L., Slavin, J.L. and Fulcher, R.G. (eds.) Whole-grain foods in health and disease. ACCC, St. Paul, MN, USA, pp. 83-123.
Aigster, A., Duncan, S.E., Conforti, F.D. and Barbeau, W.E., 2011. Physicochemical properties and sensory attribute of resistant starch supplemented granola bars and cereals. Food Science Technology 44: 2159-2165.
Ainsworth, P., Ibanoglu, S., Plunkett, A., Ibanoglu, E. and Stojceska, V., 2007. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering 81: 702-709.
Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S., 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319-326.
Anton, A.A., Fulcher, R.G. and Arntfield S.D., 2009. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris l.) flour: effects of bean addition and extrusion cooking. Food Chemistry 113: 989-996.
Bajerska, J., Mildner-Szkudlarz, S., Gornas, P., and Seglina, D., 2015. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial. Journal of the Science of Food and Agriculture 96: 2486-2498.
Bandopadhyay, M., Chakraborty, R. and Raychaudhuri, U., 2005. The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk). International Journal of Food Science and Technology 40: 799-810.
Berk, Z., 2009. Frying, baking, roasting. Food process engineering and technology. Academic, London, UK, pp. 525-532.
Beta, T., Nam, S., Dexter, J.E. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82: 390-393.
Bin, Q., Jiang, D., Cho, I.H. and Peterson, D.G., 2012. Chemical markers for bitterness in wheat bread. Flavour and Fragrance Journal 27: 454-458.
Bushuk, W., 2001. Rye production and uses worldwide. Cereal Foods World 46: 70-73.
Butt, M.S., Tahir-Nadeem, M., Khan, M.K.I. and Shabir, R., 2008. Oat: unique among the cereals. European Journal of Nutrition 47: 68-79.
Cheynier, V., 2005. Polyphenols in foods are more complex than often thought. American Journal of Clinical Nutrition 81: 223S-229S.
De la Parra, C., Saldivar, S.D.S. and Liu, R.H., 2007. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. Journal of Agricultural and Food Chemistry 55: 4177-4183.
Dehghan-Shoar, Z., Hardacre, A.K. and Brennan, C.S., 2010. The Physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry 123: 1117-1122.
European Food Safety Authority (EFSA), 2009. Panel on dietetic products. Scientific Opinion on the substantiation of health claims related to beta-glucans and maintenance of normal blood cholesterol concentrations (ID 754, 755, 757, 801, 1465, 2934) and maintenance or achievement of a normal body weight (ID 820, 823). EFSA Journal 7: 1254.
Fardet, A., 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Review 23: 65-134.
Food and Drug Administration (FDA), 2005. Food labeling, health claims; soluble dietary fiber from certain foods and coronary heart disease. Federal Register 70: 76150-76162.
Gelinas, P. and McKinnon, C.M., 2006. Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology 41: 329-332.
González-Mateo, S., González-Sanjosé, M.L. and Muñiz, P., 2009. Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food Chemistry Toxicology 47: 2798-2805.
Hadiyanto, H., Asselman, A., van Straten, G., Boom, R.M., Esveld, D.C., and Van Boxtel, A.J.B., 2007. Quality prediction of bakery products in the initial phase of process design. Innovative Food Science and Emerging Technologies 8: 285-298.
Kayacier, A. and Singh, R.K., 2003. Textural properties of baked tortilla chips. Lebensmittel-Wissenschaft und-Technologie 36: 463-466.
Kujala, T., 2008. Rye and health. VTT. Available at: http://rye.vtt.fi/.
Le-Bail, A., Boumali, K., Jury, V., Ben-Aissa, F. and Zuniga, R., 2009. Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb. Journal of Cereal Science 50: 235-240.
Leenhardt, F., Lyan, B., Rock, E., Boussard, A., Potus, J., Chanliaud, E. and Remesy, C., 2006. Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking. Journal of Agricultural and Food Chemistry 54: 1710-1715.
Lindhauer, M.G. and Dreisoerner, J., 2003. Rye. Encyclopedia of Food Science and Nutrition. Vol. 8. Academic Press, Oxford, UK.
López-Martínez, L.X., Dliart-Ros, R.M., Valerio-Alfaro, G., Lee, C.H., Parkin, K.L. and Garcia, H.S., 2009. Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. Lebensmittel-Wissenschaft und-Technologie 42: 1187-1192.
Mazumder, P., Roopa, B.S. and Bhattacharya, S., 2007. Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering 79: 511-516.
McMackin, E., Dean, M., Woodside, J.V. and Mckinley, M.C., 2012. Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion. Public Health Nutrition 16: 743-751.
Mildner-Szkudlarz, S., Siger, A., Szwengiel, A. and Bajerska, J., 2015. Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry 172: 78-85.
Noort, M.W.J., Haaster, D., Hemery, Y., Schols, H.A. and Hamer, R.J., 2010. The effect of particle size of wheat bran fractions on bread quality-Evidence for fibre protein interactions. Journal of Cereal Science 52: 59-64.
Okarter, N. and Liu, R.H., 2010. Health benefits of whole grain phytochemicals. Critical Reviews in Food Science and Nutrition 50: 193-208.
Peng, X., Liu, J., Wang, C., Han, Z., Shu, Y., Li, X., Zhou, H.H. and Qiu, M., 2015. Unusual prenylated phenols with antioxidant activities from Ganoderma cochlear. Food Chemistry 171: 251-257.
Peterson, D.M., Hahn, M.J. and Emmons, C.L., 2002. Oat avenanthramides exhibit antioxidant activities in vitro. Food Chemistry 79: 473-478.
Poutanen, K., Sozer, N. and Della-Valle, G., 2014. How can technology help to deliver more of grain in cereal foods for a healthy diet? Journal of Cereal Science 59: 327-336.
Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Holtinger, S., Haas, C. and Schmid, E., 2014. Wheat bran-based biorefinery 1: composition of wheat bran and strategies of functionalization. Food Science and Technology 56: 211-221.
Quintero-Fuentes, X., McDonough, C.M., Rooney, L.W., and Almeida-Dominguez, H. 1999. Functionality of rice and sorghum flours in baked tortilla and corn chips. Cereal chemistry 76(5): 705-710.
Randhir, R., Kwon, Y.I. and Shetty, K., 2008. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies 9: 355-364.
Rasane, P., Jha, A., Sabikhi, L., Kumar, A. and Unnikrishnan, V.S., 2015. Nutritional advantages of oats and opportunities for its processing as value added foods – A review. Journal of Food Science Technology 52: 662-675.
Reis, S.F. and Abu-Ghannam, N., 2014. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain. Lebensmittel-Wissenschaft und-Technologie 55(1): 269-277.
Rosales-Soto, M.U., Powers, J.R. and Alldredge, J.R., 2012. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins. Journal of the Science of Food and Agriculture 92: 1511-1518.
Rumiyati, R., James, A.P. and Jayasena, V., 2015. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins. International Journal of Food Science and Technology 50: 103-110.
Rupasinghe, H.P.V., Wang, L., Huber, G.M. and Pitts, N.L., 2008. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry 107: 1217-1224.
Samaras, P.A., Camburn, S.X., Chandra, M.H. and Gordon, J.M., 2005. Antioxidant properties of kilned and roasted malts. Journal of Agricultural and Food Chemistry 53: 8068-8074.
Sánchez-Madrigal, M.A., Quintero-Ramos, A., Martínez-Bustos, F., Meléndez-Pizarro, C.D., and Ruiz-Gutiérrez, M.G., 2014. Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours. Food Science and Technology 34: 143-149.
Sanchez-Pardo, M.E., Jimenez, G., Gonzalic-Gracia, I., 2010. Study about the addition of chemically modified starches (cross-linked corn starches), dextrins, and oat fibers in pound cake. Special abstracts. Journal of Biotechnology 150: 316-319.
Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishikawa, Y., Ishihara, N., Uenakai, K. and Ohigashi, H., 2002. Isolation and identification of DPPH radical scavenging compounds in kurosu (Japanese unpolished rice vinegar). Journal of Agriculture Food Chemistry 50: 6501-6503.
Sloan, A.E., 2011. Top 10 food trends. Food Technology 69: 22-31.
Stojceska, V., Ainsworth, P., Plunkett, A. and ?bano?lu, S., 2008. The recycling of brewer’s processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science 47: 469-479.
Stratil, P., Klejdus, B. and Kuban, V., 2007. Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71: 1741-1751.
Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R. and Wadhwa, S., 2010. Comparative analysis of fruit-based functional snack bars. Food Chemistry 119: 1369-1379.
Szczesniak, A.S., 2002. Texture is a sensory property. Food Quality and Preference 13: 215-225.
Thondre, P.S. and Henry, C.J.K., 2009. High-molecular-weight barley ?-glucan in chapattis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research 29: 480-486.
Walker, R., Tseng, A. and Cavender, G., 2014. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. Journal of Food Science 79: S1811-S1822.
Webster, F.H., 2002. Whole-grain oats and oat product. In: Marquart, L., Slavin, J.L. and Fulcher, R.G. (eds.) Whole-grain foods in health and disease. ACCC, St. Paul, MN, USA, pp. 83-123.
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Nov 16, 2017
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