Title : Quality characteristics and antioxidant properties of bread incorporated by black carrot fiber
Abstract:
Anthocyanins are the most abundant found pigments in nature and have been categorised as the group of watersoluble colouring pigments in fruits and vegetables responsible for the characteristic colour ranging from blue to red. In addition to their functional role in food colorants anthocyanin extract may improve the nutritional quality of food and beverages. There has been a great interest in anthocyanins not only their colorant abilities and aesthetic value, but also their being rich in terms of bioactive compounds, beneficial effect from a nutritional standpoint and their potential role in reducing the risk of coronary heart disease, cancer and stroke. Anthocyanins have been used in food industry to color confectinary, jam and jellies, ice cream, fruit preparations, sherbets, yo?urt, desserts and bakery fillings. Although there numerous researches on anthocyanin use in food products, there is a limited number of study on bakery products, especially on bread. Bread is the most important food produced from wheat, which is the raw material of many foods. It is the basic food stuff of the society. In all cuisines, the sacred bread is also the symbol of labor and fertility. It is cheap, filling, it is a source of energy and it meets the protein need. In present study, the quality characteristics and antioxidant properties of bread fortified with black carrot fiber (BCF) were evaluated. In order to determine to what extent BCF fortification meets the properties of the bread, the changes of total phenolics content, antioxidant activity, colour, physical and sensorial characteristics of bread were examined the effect of BCF addition from 0% to 7.5% (w/w). The results showed that the BCF fortification of bread is a simple way to increase antioxidant content and provide more attractive apperance especially for children. It could be an alternative way to produce functional bread for healty diet. However, more acceptable bread samples could be prepared by analysing additional textural, rheological, dietary fiber content properties and also flavor improvement is required for further studies.
