|
|||||
|
|
The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion,physical parameters,nutritional profile,polyphenols and antioxidant activity in the oat-wheat bread |
|
| Authors: | Yanyi Huang Mengya He Stefan Kasapis Margaret Brennan Charles Brennan |
| Affiliation: | 1. School of Science, RMIT University, Melbourne, Australia;2. School of Science, RMIT University, Melbourne, Australia
Contribution: Data curation (supporting), Formal analysis (supporting), Writing - original draft (supporting);3. School of Science, RMIT University, Melbourne, Australia Contribution: Supervision (equal), Writing - review & editing (equal);4. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand Contribution: Conceptualization (equal), Formal analysis (equal), ?Investigation (equal), Methodology (equal), Project administration (equal), Supervision (equal), Writing - review & editing (equal) |
| Abstract: | This study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder-enriched oat-wheat bread compared to plain wheat bread, oat-wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat-wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat-wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat-wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder. |
| Keywords: | betanins dietary fibre HPLC in vitro digestion oat-wheat bread polyphenol profile red pitaya |