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Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treat...

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Autores principales: Niño-Medina, Guillermo, Muy-Rangel, Dolores, de la Garza, Ana Laura, Rubio-Carrasco, Werner, Pérez-Meza, Briceida, Araujo-Chapa, Ana P., Gutiérrez-Álvarez, Kelsy A., Urías-Orona, Vania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429506/
https://www.ncbi.nlm.nih.gov/pubmed/30870973
http://dx.doi.org/10.3390/molecules24050991
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author Niño-Medina, Guillermo
Muy-Rangel, Dolores
de la Garza, Ana Laura
Rubio-Carrasco, Werner
Pérez-Meza, Briceida
Araujo-Chapa, Ana P.
Gutiérrez-Álvarez, Kelsy A.
Urías-Orona, Vania
author_facet Niño-Medina, Guillermo
Muy-Rangel, Dolores
de la Garza, Ana Laura
Rubio-Carrasco, Werner
Pérez-Meza, Briceida
Araujo-Chapa, Ana P.
Gutiérrez-Álvarez, Kelsy A.
Urías-Orona, Vania
author_sort Niño-Medina, Guillermo
collection PubMed
description Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.
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spelling pubmed-64295062019-04-15 Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties Niño-Medina, Guillermo Muy-Rangel, Dolores de la Garza, Ana Laura Rubio-Carrasco, Werner Pérez-Meza, Briceida Araujo-Chapa, Ana P. Gutiérrez-Álvarez, Kelsy A. Urías-Orona, Vania Molecules Article Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved. MDPI 2019-03-12 /pmc/articles/PMC6429506/ /pubmed/30870973 http://dx.doi.org/10.3390/molecules24050991 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Niño-Medina, Guillermo
Muy-Rangel, Dolores
de la Garza, Ana Laura
Rubio-Carrasco, Werner
Pérez-Meza, Briceida
Araujo-Chapa, Ana P.
Gutiérrez-Álvarez, Kelsy A.
Urías-Orona, Vania
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title_full Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title_fullStr Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title_full_unstemmed Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title_short Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
title_sort dietary fiber from chickpea (cicer arietinum) and soybean (glycine max) husk byproducts as baking additives: functional and nutritional properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429506/
https://www.ncbi.nlm.nih.gov/pubmed/30870973
http://dx.doi.org/10.3390/molecules24050991
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