Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa) Academic Article in Scopus uri icon

abstract

  • © 2018, Springer Science+Business Media, LLC, part of Springer Nature. Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, antioxidant capacity, physical and sensory properties. The total dietary fiber in the breads increased 1.51 folds with the RP-9% addition respect to control bread. Breads prepared with RP-9% presented an increase in red color and in the content of anthocyanin (71 folds). Ferulic acid was the most abundant phenolic acid identified; ferulic acid was in bound form (97¿98%). The antioxidant capacity of the RP-9% supplemented bread was 2.7 times higher compared to the control bread. However, RP-9% supplemented breads had higher hardness (4.79 times) and lower sensory attributes compared to the control. The strategy of adding the RP to the wheat flour was essential to increase dietary fiber, phytochemicals and antioxidant activity.
  • © 2018, Springer Science+Business Media, LLC, part of Springer Nature.Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, antioxidant capacity, physical and sensory properties. The total dietary fiber in the breads increased 1.51 folds with the RP-9% addition respect to control bread. Breads prepared with RP-9% presented an increase in red color and in the content of anthocyanin (71 folds). Ferulic acid was the most abundant phenolic acid identified; ferulic acid was in bound form (97¿98%). The antioxidant capacity of the RP-9% supplemented bread was 2.7 times higher compared to the control bread. However, RP-9% supplemented breads had higher hardness (4.79 times) and lower sensory attributes compared to the control. The strategy of adding the RP to the wheat flour was essential to increase dietary fiber, phytochemicals and antioxidant activity.

publication date

  • December 1, 2018
  • December 1, 2018