Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
| Primer Autor |
Wandersleben, Traudy
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| Co-autores |
Morales, Eduardo#Burgos-Diaz, Cesar#Barahona, Tamara#Labra, Ernesto#Rubilar, Monica#Salvo-Garrido, Haroldo
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| Título |
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
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| Editorial |
ELSEVIER SCIENCE BV
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| Revista |
LWT-FOOD SCIENCE AND TECHNOLOGY
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| Lenguaje |
en
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| Resumen |
The use of supplements derived of natural sources as legumes and other grains have attracted great interest and it is highly desirable that the products used are free of genetetically modified organisms and low cost. However, due to the consumers' preference for refined white bread, it is necessary to find a balance between nutrition and palatability in order to reach a larger population, therefore we tested three ingredients: lupine grit flour of a novel variety with the highest protein content available (AluProt-CGNA (R), 60% of protein, dry matter), lupine hulls flour and flaxseed expeller flour (Kallfu-CGNA (R), good source dietary fibre). This work presents the results on the dough rheological properties of different combinations of the main ingredients with wheat flour and also a consumer's acceptability test, conducted on 259 volunteers using the bread estimated as the best by its balance between rheology and nutritional value. The final bread had 125% more fibre and 55% more protein than the control bread, these increments were very similar to the ones obtained by previous reports but with half the amount of raw materials, due to the enhanced features of the grains used. The bread presented acceptability over 90% in all the aspects surveyed.
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| Tipo de Recurso |
Artículo original
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| Description |
This research was supported by CONICYT through project No. R15F10010 (Programa de Fortalecimiento de centros regionales) and by CONICYT through FONDECYT de Iniciacion No. 11160283.
Esta investigación fue apoyada por CONICYT a través del proyecto No. R15F10010 (Programa de Fortalecimiento de centros regionales) y por CONICYT a través del FONDECYT de Iniciacion No. 11160283.
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| doi |
10.1016/j.lwt.2018.01.029
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| Formato Recurso |
pdf
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| Palabras Claves |
Lupine-AluProt-CGNA (R)# Flaxseed-Kallfu-CGNA (R)# Bread# Nutritional properties# Functional properties
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| Ubicación del archivo |
http://dx.doi.org/10.1016/j.lwt.2018.01.029
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| Categoría OCDE |
Food Science & Technology
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| Materias |
Lupino-AluProt-CGNA (R)# Linaza-Kallfu-CGNA (R)# Pan# Propiedades nutricionales# Propiedades funcionales
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| Disciplinas de la OCDE |
Tecnología de los Alimentos
Agricultura
Nutrición y Dietética
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| Id de Web of Science |
WOS:000428102700007
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| Título de la cita (Recomendado-único) |
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
|
| Identificador del recurso (Mandatado-único) |
Artículo original
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| Versión del recurso (Recomendado-único) |
version publicada
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| Editorial |
ELSEVIER SCIENCE BV
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| Revista/Libro |
LWT-FOOD SCIENCE AND TECHNOLOGY
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| Categoría WOS |
Ciencia y tecnología de los alimentos
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| ISSN |
0023-6438
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| Idioma |
en
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| Referencia del Financiador (Mandatado si es aplicable-repetible) |
ANID FONDECYT 11160283#ANID R15F10010
ANID CONICYT R15F10010
ANID CONICYT FONDECYT 11160283
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| Descripción |
This research was supported by CONICYT through project No. R15F10010 (Programa de Fortalecimiento de centros regionales) and by CONICYT through FONDECYT de Iniciacion No. 11160283.
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| Formato |
pdf
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| Tipo de ruta |
suscripción
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| Access Rights |
metadata
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| Derechos de acceso |
metadata
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