Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
<p>Results of sensory evaluation of breads with addition of <span class="html-italic">Hucul</span> black oat wholemeal flour (sum of all panellists). C—control bread; H3—bread with 3% <span class="html-italic">Hucul</span> addition; H6—bread with 6% <span class="html-italic">Hucul</span> addition; H9—bread with 9% <span class="html-italic">Hucul</span> addition; N3—bread with 3% <span class="html-italic">Norik</span> addition; N6—bread with 6% <span class="html-italic">Norik</span> addition; n.d.—not detected; N9—bread with 9% <span class="html-italic">Norik</span> addition.</p> "> Figure 2
<p>Results of sensory evaluation of breads with addition of <span class="html-italic">Norik</span> black oat wholemeal flour (sum of all panellists). C—control bread; H3—bread with 3% <span class="html-italic">Hucul</span> addition; H6—bread with 6% <span class="html-italic">Hucul</span> addition; H9—bread with 9% <span class="html-italic">Hucul</span> addition; N3—bread with 3% <span class="html-italic">Norik</span> addition; N6—bread with 6% <span class="html-italic">Norik</span> addition; n.d.—not detected; N9—bread with 9% <span class="html-italic">Norik</span> addition.</p> "> Figure 3
<p>Bread with <span class="html-italic">Hucul</span> wholemeal flour addition (from left side: control sample, sample with 3% addition, sample with 6% addition, and sample with 9% addition).</p> "> Figure 4
<p>Bread with the addition of <span class="html-italic">Norik</span> wholemeal flour (from left side: control sample, sample with 3% addition, sample with 6% addition, and sample with 9% addition).</p> ">
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sourdough Making
2.3. Experimental Baking of Breads
2.4. Sample Preparation
2.5. Total Ash, Crude Protein Content, and Total Fat Determinations
2.6. Antioxidant Activity, Total Polyphenol, Anthocyanin and β-Glucan Contents
2.7. Mineral Compounds Composition
2.8. Sensory Characteristics
2.9. Statistical Analysis
3. Results and Discussion
3.1. Total Ash, Crude Fibre and Protein, and Fat Content
3.2. Dry Matter Content and β-Glucan
3.3. Antioxidant Activity, Total Polyphenol and Anthocyanin Content
3.4. Mineral Compounds Composition
3.5. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample | Ash (%) | Crude Protein (%) | Crude Fibre (%) | Fat Content (%) |
---|---|---|---|---|
C | 0.92 ± 0.02 d | 12.01 ± 0.06 d | 0.47 ± 0.03 b | 0.87 ± 0.02 f |
H3 | 0.97 ± 0.03 d | 12.35 ± 0.01 c | 0.54 ± 0.01 a | 1.01 ± 0.01 e |
H6 | 1.21 ± 0.06 ab | 12.38 ± 0.04 c | 0.55 ± 0.01 a | 1.22 ± 0.02 c |
H9 | 1.25 ± 0.01 ab | 13.02 ± 0.99 a | 0.56 ± 0.01 a | 1.33 ± 0.05 b |
N3 | 1.09 ± 0.01 c | 12.41 ± 0.02 c | 0.53 ± 0.01 a | 1.12 ± 0.01 d |
N6 | 1.18 ± 0.01 bc | 12.67 ± 0.02 b | 0.55 ± 0.01 a | 1.29 ± 0.02 b |
N9 | 1.27 ± 0.05 a | 13.91 ± 0.12 a | 0.56 ± 0.02 a | 1.42 ± 0.01 a |
Sample | Dry Matter (%) | β-Glucan (%) |
---|---|---|
C | 90.15 ± 0.12 d | 0.07 ± 0.01 c |
H3 | 90.62 ± 0.13 a | 0.09 ± 0.02 c |
H6 | 90.51 ± 0.16 b | 0.16 ± 0.02 a |
H9 | 90.44 ± 0.11 b | 0.17 ± 0.01 a |
N3 | 90.37 ± 0.11 c | 0.14 ± 0.01 b |
N6 | 90.49 ± 0.09 b | 0.16 ± 0.01 a |
N9 | 90.66 ± 0.15 a | 0.17 ± 0.01 a |
Sample | DPPH (mg TEAC/g) | TPC (mg GAE/g) | TAC (μg/g) |
---|---|---|---|
C | 1.73 ± 0.04 e | 0.16 ± 0.01 d | n.d. |
H3 | 1.86 ± 0.03 c | 0.22 ± 0.01 cd | 10.50 ± 0.71 d |
H6 | 1.95 ± 0.02 ab | 0.25 ± 0.02 c | 14.50 ± 0.71 bc |
H9 | 1.98 ± 0.03 a | 0.29 ± 0.02 bc | 21.01 ± 2.83 a |
N3 | 1.79 ± 0.01 de | 0.25 ± 0.01 c | 12.52 ± 0.71 cd |
N6 | 1.85 ± 0.02 cd | 0.34 ± 0.02 c | 15.50 ± 0.71 bc |
N9 | 1.86 ± 0.01 bc | 0.45 ± 0.08 a | 18.01 ± 1.41 ab |
Mineral (mg/100 g) | C | H3 | H6 | H9 | N3 | N6 | N9 |
---|---|---|---|---|---|---|---|
Al | 0.33 ± 0.14 a | 0.21 ± 0.10 ab | 0.33 ± 0.07 a | 0.37 ± 0.13 a | 0.24 ± 0.07 ab | 0.22 ± 0.06 ab | 0.21 ± 0.04 ab |
Ca | 35.83 ± 1.40 d | 41.53 ± 0.59 ab | 39.39 ± 1.09 bc | 40.55 ± 0.47 ab | 41.25 ± 0.59 ab | 37.68 ± 2.37 cd | 42.10 ± 0.61 a |
Cd | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
Cr | 0.08 ± 0.06 ab | n.d. | 0.04 ± 0.06 b | 0.02 ± 0.01 b | 0.14 ± 0.01 a | 0.01 ± 0.00 b | 0.08 ± 0.01 ab |
Cu | 0.24 ± 0.03 a | 0.24 ± 0.03 a | 0.26 ± 0.03 a | 0.23 ± 0.01 a | 0.24 ± 0.01 a | 0.22 ± 0.01 a | 0.21 ± 0.04 a |
Fe | 2.39 ± 1.43 d | 2.88 ± 0.96 d | 3.57 ± 0.81 c | 2.43 ± 0.03 d | 2.65 ± 0.88 d | 4.15 ± 0.03 a | 5.35 ± 0.74 a |
K | 198.5 ± 0.45 e | 207.3 ± 2.64 cd | 209.1 ± 2.88 bc | 211.1 ± 0.98 b | 205.2 ± 1.89 d | 211.6 ± 1.19 b | 220.1 ± 0.44 a |
Mg | 69.24 ± 0.33 d | 73.66 ± 0.31 bc | 74.03 ± 0.59 b | 75.58 ± 1.01 bc | 72.66 ± 0.52 c | 72.69 ± 0.53 ab | 75.14 ± 0.57 a |
Mn | 1.31 ± 0.08 b | 1.32 ± 0.01 b | 1.44 ± 0.01 a | 1.46 ± 0.03 a | 1.38 ± 0.03 ab | 1.38 ± 0.04 ab | 1.38 ± 0.03 a |
Mo | 0.05 ± 0.01 a | 0.03 ± 0.00 c | 0.04 ± 0.01 abc | 0.03 ± 0.00 c | 0.04 ± 0.01 ab | 0.03 ± 0.01 bc | 0.03 ± 0.00 c |
P | 189.1 ± 0.80 e | 191.2 ± 0.44 d | 192.5 ± 0.24 c | 194.3 ± 00.38 b | 190.9 ± 0.91 d | 191.9 ± 0.64 cd | 195.4 ± 0.29 a |
Pb | 0.01 ± 0.00 a | 0.01 ± 0.00 a | n.d. | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
S | 147.7 ± 0.34 d | 143.9 ± 0.35 e | 178.9 ± 0.53 b | 183.8 ± 0.29 a | 144.1 ± 0.25 e | 146.9 ± 0.32 e | 150.9 ± 0.25 c |
Se | 0.03 ± 0.00 a | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
Sr | 0.26 ± 0.01 c | 0.25 ± 0.01 c | 0.31 ± 0.01 a | 0.26 ± 0.01 c | 0.24 ± 0.01 d | 0.28 ± 0.01 b | 0.31 ± 0.01 a |
Zn | 1.26 ± 0.01 c | 1.20 ± 0.01 d | 1.20 ± 0.01 d | 1.20 ± 0.01 d | 1.16 ± 0.01 e | 1.34 ± 0.01 b | 1.37 ± 0.01 a |
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Ivanišová, E.; Čech, M.; Hozlár, P.; Zaguła, G.; Gumul, D.; Grygorieva, O.; Makowska, A.; Kowalczewski, P.Ł. Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Appl. Sci. 2023, 13, 4485. https://doi.org/10.3390/app13074485
Ivanišová E, Čech M, Hozlár P, Zaguła G, Gumul D, Grygorieva O, Makowska A, Kowalczewski PŁ. Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Applied Sciences. 2023; 13(7):4485. https://doi.org/10.3390/app13074485
Chicago/Turabian StyleIvanišová, Eva, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, and Przemysław Łukasz Kowalczewski. 2023. "Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties" Applied Sciences 13, no. 7: 4485. https://doi.org/10.3390/app13074485