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Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread.
- Source :
-
International Journal of Food Sciences & Nutrition . Nov2009 Supplement 7, Vol. 60, p251-264. 14p. 3 Charts, 3 Graphs. - Publication Year :
- 2009
-
Abstract
- The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of artificial preservatives, were subjected to storage stability trials at 4°C, 20°C and 38°C, and were chemically characterized (phenolic, vitamin C and pectic polysaccharide contents). The aqueous extract with good stability and high phenolic and vitamin C contents was used for gluten-free bread-making. The resultant kiwifruit extract-enhanced bread was acceptable to a taste panel, possessing softer and smoother texture than plain gluten-free bread. Thus, the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation. [ABSTRACT FROM AUTHOR]
- Subjects :
- *GLUTEN
*BREAD
*POLYPHENOLS
*VITAMIN C
*ANTIOXIDANTS
*KIWIFRUIT
*PHENOLS
Subjects
Details
- Language :
- English
- ISSN :
- 09637486
- Volume :
- 60
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Sciences & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 44219173
- Full Text :
- https://doi.org/10.1080/09637480903012355