| Grape seed as a functional food ingredient in bread-making. | |
| | |
MedLine Citation:
|
PMID: 23113647 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread. |
| | |
Authors:
|
Raciye Meral; Ismail Sait Doğan |
Related Documents
:
|
11894747 - Functional food science in europe. 21641947 - Trustworthy satiety claims are good for science and society. response to da booth and a... 22258267 - Beverage consumption, appetite, and energy intake: what did you expect? 19650727 - Limited access to food and physiological trade-offs in a long-distance migrant shorebir... 6948607 - Impairment of feeding response to cold exposure of rats bearing walker 256 carcinosarcoma. 23403207 - Viral genes everywhere: public health implications of pcr-based testing of foods. |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2012-11-1 |
Journal Detail:
|
Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2012 Nov |
Date Detail:
|
Created Date: 2012-11-1 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
|
Department of Food Engineering, Faculty of Engineering-Architecture, Yüzüncü Yil University , Van, 65080 , Turkey. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: The Vitreous Humor As a Barrier to Nanoparticle Distribution.
Next Document: Brazil Nut Oil: Quality Control via Triacylglycerol Profiles Provided by Easy Ambient Sonic-Spray Io...