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.
[1] Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3, 1→4)-β-d-glucans as functional food ingredients. Journal of Cereal Science, 42, 1–13. DOI: 10.1016/j.jcs.2005.01.002. http://dx.doi.org/10.1016/j.jcs.2005.01.00210.1016/j.jcs.2005.01.002Search in Google Scholar
[2] Brindzová, L., Zalibera, M., Šimon, P., Čertík, M., Takácsová, M., Mikulajová, A., Mikušová, L., & Rapta, P. (2009). Screening of cereal varieties for antioxidant and radical scavenging properties applying various spectroscopic and thermoanalytical methods. International Journal of Food Science & Technology, 44, 784–791. DOI: 10.1111/j.1365-2621.2008.01898.x. http://dx.doi.org/10.1111/j.1365-2621.2008.01898.x10.1111/j.1365-2621.2008.01898.xSearch in Google Scholar
[3] Cavallero, A., Empilli, S., Brighenti, F., & Stanca, A. M. (2002). High (1→3, 1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36, 59–66. DOI: 10.1006/jcrs.2002.0454. http://dx.doi.org/10.1006/jcrs.2002.045410.1006/jcrs.2002.0454Search in Google Scholar
[4] Chillo, S., Ranawana, D. V., Pratt, M., & Henry, C. J. K. (2011). Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan. Nutrition, 27, 653–658. DOI: 10.1016/j.nut.2010.07.003. http://dx.doi.org/10.1016/j.nut.2010.07.00310.1016/j.nut.2010.07.003Search in Google Scholar PubMed
[5] Fardet, A. (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23, 65–134. DOI: 10.1017/s0954422410000041. http://dx.doi.org/10.1017/S095442241000004110.1017/S0954422410000041Search in Google Scholar PubMed
[6] Fardet, A., Leenhardt, F., Lioger, D., Scalbert, A., & Rémésy, C. (2006). Parameters controlling the glycaemic response to breads. Nutrition Research Reviews, 19, 18–25. DOI: 10.1079/nrr2006118. http://dx.doi.org/10.1079/NRR200611810.1079/NRR2006118Search in Google Scholar PubMed
[7] Friedewald, W. T., Levy, R. I., & Fredrickson, D. S. (1972). Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clinical Chemistry, 18, 499–502. 10.1093/clinchem/18.6.499Search in Google Scholar
[8] Gajdošová, A., Petruláková, Z., Havrlentová, M., Červená, V., Hozová, B., Šturdík, E., & Kogan, G. (2007). The content of water-soluble and water-insoluble β-d-glucans in selected oats and barley varieties. Carbohydrate Polymers, 70, 46–52. DOI: 10.1016/j.carbpol.2007.03.001. http://dx.doi.org/10.1016/j.carbpol.2007.03.00110.1016/j.carbpol.2007.03.001Search in Google Scholar
[9] Gereková, P., Hybenová, E., Petruláková, Z., Kocková, M., & Valík, Ľ. (2010). Design of starter cultures for preparation of sourdough. In Proceedings of the 5th International Congress Flour-Bread’ 09, October 21–23, 2009 (pp 354–360). Osijek, Croatia: University of Osijek. Search in Google Scholar
[10] Gereková, P., Petruláková, Z., & Šturdík, E. (2011). Importance of lactobacilli for bread-making industry. Acta Chimica Slovaca, 4, 118–135. Search in Google Scholar
[11] Hanhineva, K., Törrönen, R., Bondia-Pons, I., Pekkinen, J., Kolehmainen, M., Mykkänen, H., & Poutanen, K. (2010). Impact of dietary polyphenols on carbohydrate metabolism. International Journal of Molecular Sciences, 11, 1365–1402. DOI: 10.3390/ijms11041365. http://dx.doi.org/10.3390/ijms1104136510.3390/ijms11041365Search in Google Scholar PubMed PubMed Central
[12] Holubková, A., Mikušová, L., & Šturdík, E. (2010). The health benefits of products with whole grain fractions. In Stretnutie mladých vedeckých pracovníkov v potravinárstve, December 2–3, 2010 (pp. 130–144). Gabčíkovo, Slovakia: Slovak University of Technology, Bratislava. Search in Google Scholar
[13] International Organization for Standardization (1998). Starch derivates — Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups, method using high-performance liquid chromatography. ISO 10504:1998. Geneva, Switzerland. Search in Google Scholar
[14] International Organization for Standardization (2006). Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method. ISO 20483:2006. Geneva, Switzerland. Search in Google Scholar
[15] International Organization for Standardization (2007). Cereals, pulses and by-products — Determination of ash yield by incineration. ISO 2171:2007. Geneva, Switzerland. Search in Google Scholar
[16] International Organization for Standardization (2008). Cereals and cereal products — Determination of total fat content. ISO 11085:2008. Geneva, Switzerland. Search in Google Scholar
[17] International Organization for Standardization (2009). Cereals and cereal products — Determination of moisture content — Reference method. ISO 712:2009. Geneva, Switzerland. Search in Google Scholar
[18] Katina, K., Arendt, E., Liukkonen, K. H., Autio, K., Flander, L., & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16, 104–112. DOI: 10.1016/j.tifs.2004.03.008. http://dx.doi.org/10.1016/j.tifs.2004.03.00810.1016/j.tifs.2004.03.008Search in Google Scholar
[19] Kocková, M., Gereková, P., Petruláková, Z., Hybenová, E., Šturdík, E., & Valík, Ľ. (2011). Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough. Acta Chimica Slovaca, 4, 78–87. Search in Google Scholar
[20] Mikušová, L., Šturdík, E., & Holubková, A. (2011). Whole grain cereal food in prevention of obesity. Acta Chimica Slovaca, 4, 95–114. Search in Google Scholar
[21] Mošovská, S., Mikulášvá, M., Brindzová, L., Valík, Ľ., & Mikušová, L. (2010). Genotoxic and antimutagenic activities of extracts from pseudocereals in the Salmonella mutagenicity assay. Food and Chemical Toxicology, 48, 1483–1487. DOI: 10.1016/j.fct.2010.03.015. http://dx.doi.org/10.1016/j.fct.2010.03.01510.1016/j.fct.2010.03.015Search in Google Scholar
[22] Ostman, E., Rossi, E., Larsson, H., Brighenti, F., & Bjorck, I. (2006). Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1→4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230–235. DOI: 10.1016/j.jcs.2005.11.001. http://dx.doi.org/10.1016/j.jcs.2005.11.00110.1016/j.jcs.2005.11.001Search in Google Scholar
[23] Papathanasopoulos, A., & Camilleri, M. (2010). Dietary fiber supplements: Effects in obesity and metabolic syndrome and relationship to gastrointestinal functions. Gastroenterology, 138, 65–72. DOI: 10.1053/j.gastro.2009.11.045. http://dx.doi.org/10.1053/j.gastro.2009.11.04510.1053/j.gastro.2009.11.045Search in Google Scholar
[24] Parker, B. A., Sturm, K., MacIntosh, C. G., Feinle, C., Horowitz, M., & Chapman, I. M. (2004). Relation between food intake and visual analogue scale ratings of appetite and other sensations in healthy older and young subjects. European Journal of Clinical Nutrition, 58, 212–218. DOI: 10.1038/sj.ejcn.1601768. http://dx.doi.org/10.1038/sj.ejcn.160176810.1038/sj.ejcn.1601768Search in Google Scholar
[25] Petruláková, Z., Hybenová, E., Mikušová, L., Gereková, P., Kocková, M., & Šturdík, E. (2009). The effect of lactobacilli starter culture on quality of bread. Acta Chimica Slovaca, 2, 120–128. Search in Google Scholar
[26] Poutanen, K., Flander, L., & Katina, K. (2009). Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26, 693–699. DOI: 10.1016/j.fm.2009.07.011. http://dx.doi.org/10.1016/j.fm.2009.07.01110.1016/j.fm.2009.07.011Search in Google Scholar
[27] Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119, 1079–1089. DOI: 10.1016/j.foodchem.2009.08.016. http://dx.doi.org/10.1016/j.foodchem.2009.08.01610.1016/j.foodchem.2009.08.016Search in Google Scholar
[28] Sivam, A. S., Sun-Waterhouse, D., Quek, S. Y., & Perera, C. O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. Journal of Food Science, 75, R163–R174. DOI: 10.1111/j.1750-3841.2010.01815.x. http://dx.doi.org/10.1111/j.1750-3841.2010.01815.x10.1111/j.1750-3841.2010.01815.xSearch in Google Scholar
[29] Slavin, J. L., Jacobs, D., Marquart, L., & Wiemer, K. (2001). The role of whole grains in disease prevention. Journal of the American Dietetic Association, 101, 780–785. DOI: 10.1016/s0002-8223(01)00194-8. http://dx.doi.org/10.1016/S0002-8223(01)00194-810.1016/S0002-8223(01)00194-8Search in Google Scholar
[30] Slovak Standards Institute (1999). Slovak Technical Standard: Agricultural and food products. Determination of dietary fibre. STN 560031. Bratislava, Slovakia. Search in Google Scholar
[31] Smith, C. E., & Tucker, K. L. (2011). Health benefits of cereal fibre: a review of clinical trials. Nutrition Research Reviews, 24, 118–131. DOI: 10.1017/s0954422411000023. http://dx.doi.org/10.1017/S095442241100002310.1017/S0954422411000023Search in Google Scholar PubMed PubMed Central
[32] Thondre, P. S., Ryan, L., & Henry, C. J. K. (2011). Barley β-glucan extracts as rich sources of polyphenols and antioxidants. Food Chemistry, 126, 72–77. DOI: 10.1016/j.foodchem.2010.10.074. http://dx.doi.org/10.1016/j.foodchem.2010.10.07410.1016/j.foodchem.2010.10.074Search in Google Scholar
[33] Vitaglione, P., Lumaga, R. B., Stanzione, A., Scalfi, L., & Fogliano, V. (2009). β-glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term. Appetite, 53, 338–344. DOI: 10.1016/j.appet.2009.07.013. http://dx.doi.org/10.1016/j.appet.2009.07.01310.1016/j.appet.2009.07.013Search in Google Scholar PubMed
[34] Willis, H. J., Thomas, W., Eldridge, A. L., Harkness, L., Green, H., & Slavin, J. L. (2011). Glucose and insulin do not decrease in a dose-dependent manner after increasing doses of mixed fibers that are consumed in muffins for breakfast. Nutrition Research, 31, 42–47. DOI: 10.1016/j.nutres.2010.12.006. http://dx.doi.org/10.1016/j.nutres.2010.12.00610.1016/j.nutres.2010.12.006Search in Google Scholar PubMed
© 2012 Institute of Chemistry, Slovak Academy of Sciences