ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7
Nutritional, antioxidant, and glycaemic characteristics of new functional bread
Lucia Mikušová, Petra Gereková, Monika Kocková, Ernest Šturdík, Martina Valachovičová, Andrea Holubková, Marek Vajdák, and Ľubomír Mikuš
Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition, and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37, Bratislava, Slovakia
Abstract: New wheat-rye bread fortified with cereal dietary fibre, β-glucan hydrogel, and sourdough starter culture was designed in this study. The impact of these additives on nutritional composition and antioxidant properties was investigated. Functional bread with extruded wheat bran (10.0 %), cereal β-glucan hydrogel (12.5 %), and lactobacilli starter culture was compared with traditional wheat-rye bread (control). The contents of basic nutrients (protein, fat, etc.), dietary fibre, biologically active compounds (polyphenols and flavonoids), qualitative and quantitative analysis of simple saccharides and phenolic acids (by HPLC) were analysed in both bread types. Antioxidant activity, measured by two spectrophotometric methods (2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonic acid); ABTS and di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (2,2-diphenyl-1-picrylhydrasyl); DPPH, was also evaluated. The effect of the addition of the above ingredients, as compared with traditionally prepared bread, was examined in the postprandial study, in which glucose and insulin levels were determined. In comparison with the control bread, higher amounts of dietary fibre, flavonoid content, and antioxidant activity were attained in the designed bread. Consumption of the designed bread led to reduced glucose levels in healthy males (n = 10) 120 min after the ingestion of the functional bread compared with the control (p < 0.048). No statistically significant change in the insulin response in the volunteers was observed after consumption of the designed bread compared with the control.
Keywords: bread – cereal β-glucan – wheat bran – lactobacilli starter culture – glucose – insulin
Full paper is available at www.springerlink.com.
Chemical Papers 67 (3) 284–291 (2013)