Nutritional characteristics and antioxidant capacity of bakery products made with oats, chia, beans and turmeric
Keywords:
Oats, Bean, Chía, Turmeric, Bakery Products
Abstract
The development of novel foods is a constant challenge for scientific research. For this reason, the purpose of this research was to determine the nutritional characteristics and antioxidant capacity of bakery products made with oats (Avena sativa L.), chia (Salvia hispanica L.), beans (Phaseolus vulgaris L.) and turmeric (Curcuma longa). Products were analyzed to determine in triplicate, the content of proteins, fat, carbohydrates, fiber, moisture, ash, polyphenols and antioxidant capacity. The results showed significant differences (p>0.05) in protein, moisture, fat, fiber, and polyphenol content between the formulated products and their controls. The formulated sweet bakery product (PDF) contains 7.97% protein, 8.28% fat, 28.25% carbohydrates, 4.75% fiber, 2.57% ash, 185.14% polyphenols, and an antioxidant capacity of 8458.31 μmolTE/100 g. The salty product has values of 8.24% protein, 5.63% fat, 34.21% carbohydrates, 4.53% fiber, 2.49% ash, 183.23% polyphenols and an antioxidant capacity of 6306 μmolTE/100 g. In conclusion, due to its nutritional value, polyphenol content and antioxidant capacity, it could be used as an alternative to solve nutritional and health problems that affect the population.
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References
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Martirosyan D., Lampert T., Lee M. (2022). “A comprehensive review on the role of food bioactive compounds in functional food science”. Functional Food Science, 3 (2): 64-79. https://doi.org/10.31989/ffs.v2i3.906
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Mengyan Q., Donghong L., Xinhui Z., Zhongping Y., Balarabe B., Xingqian Y., Mingming G. (2021). A review of active packaging in bakery products: Applications and future trends. Trends in Food Science & Technology, 114:459-471. https://doi.org/10.1016/j.tifs.2021.06.009.
Musazadeh V., Fatemeh G., Faghfouri A., Shadbad M., Keramati M., Moridpour A., Zeynab K., Elnaz F. (2022). Curcumin supplementation contributes to relieving anthropometric and glycemic indices, as an adjunct therapy: A meta-research review of meta-analyses. Journal of Functional Foods, 99: 105357. https://doi.org/10.1016/j.jff.2022.105357
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Paudel D., Dhungana B., Caffe M., Padmanaban K. (2021) "A Review of Health-Beneficial Properties of Oats". Foods, 10 (11): 2591-2598. 10.3390/foods10112591
Pellegrini M., Lucas-González R., Sayas-Barbera E., Fernández J., Pérez Álvarez ´ J., Viuda-Martos M. (2018). Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds. Plant Foods for Human Nutrition, 73(1), 47–53. https://doi.org/10.1007/s11130-017-0649-7.
Polo Zavala S. (2022). “Formulación y evaluación de palitos de pan con harina de haba (Vicia faba L.), Cúrcuma (Cúrcuma longa L.) y aceite de sacha. Revista científica de biología y conservación, 2 (3): 23-32.10.58720/ibs.v2i3.47.
Ramos S., Figueroa J., Ve les-Medina J., Salazar R. (2017). Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chemistry, http://dx. doi.org/10.1016/j.foodchem.2017.07.156.
Salas M., Haros M. (2016). Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz. Brazilian Journal of Food Technology, 16: 29-44.
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Santos S., Salas M. (2017). “Addition of chia seed mucilage for reduction of fat content in bread and cakes” Food Chemistry, 227: 237-244.
Setyaningsih D., Santoso Y., Hartini Y., Murti Y., Wouter L., Hinrichs P. (2021). Isocratic high-performance liquid chromatography (HPLC) for simultaneous quantification of curcumin and piperine in a microparticle formulation containing Curcuma longa and Piper nigrum. Heliyon, 7: e06541. https://doi.org/10.1016/j.heliyon.2021.e06541.
Shih-Hsin T., Li-Ching C., Yuan-Soon H. (2017). An apple a day to prevent cancer formation: Reducing cancer risk with flavonoids. J Food and Drug Analysis, 25: 119-124.
Sneh Punia., Sanju Dhull. (2019). Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization. International Journal of Biological Macromolecules,140:1-7. https://doi.org/10.1016/j.ijbiomac.2019.08.205
Socaci S., Farcas A., Dilf O., Diaconeasa M., Fogarasi M. (2022). Health- promoting activities and bioavailability of bioactive compounds from functional foods. Current advances for development of functional foods modulating inflammation and oxidative stress. Chapter 2: 17-31
Soler N., Castillo O., Rodríguez G., Perales A., Gonzales A. (2017). Análisis proximal de textura, y aceptación de las galletas de trigo, sorgo y frijol. Archivos latinoamericanos de Nutrición, 67 (3): 227-234.
Tomas M., Beekwilder J., Hall R., Sagdic O., Boyacioglu D., Capanoglu E. (2017). Industrial Processing Versus Home Processing of Tomato Sauce: Effects on Phenolics, Flavonoids and in vitro Bioaccessibility of Antioxidants. Food Chemistry, 220: 51-58.
Tung B., Nham, N., Hai D. (2019). Curcuma longa, the polyphenolic curcumin compound and pharmacological effects on liver, Diet. Intervent. Liver Dis, 9: 125–134.
Venkidasamy B., Selvaraj D., Nile S., Ramalingam S., Kai G., Nile S H. (2019) Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives. Trends in Food Science & Technology, 88: 228–242. https://doi.org/10.1016/j.tifs.2019.03.012.
Wannamethee G., Lowe G., Rumley A., Bruckdorfer R., Whincup P. (2006). Associations of vitamin C status, fruit and vegetable intakes, and markers of inflammation and hemostasis. American Journal of Clinical Nutrition, 83: 567–574.
Webster F.H., Wood, P.J. (201O). “OATS: Chemistry and Technology”. Segunda edición. Coleraine, United Kingdom. Editorial AACC International, p. 95-107.
Zaidi F., Aziz M., Muhammad J., Kadowaki M. (2015). Review: Diverse pharmacological properties of Cinnamomum cassia: A review. Pak J Pharm Science, 28: 1433–1438 https://pubmed.ncbi.nlm.nih.gov/26142534/
Zambrano R., Granito M., Valero Y (2013). Respuesta glucémica al consumo de una barra d cereales-leguminosas (Phaseolus vulgaris) en individuos sanos. Archivos Latinoamericanos de Nutrición, 63 (2):134-141.
Zia-ud D., Mukhtar A., Hidayat U., Dean S., Bin X., Haiteng L., Chaogeng X. (2021). Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review. Food Hydrocolloids for Health, 1: 100010. https://doi.org/10.1016/j.fhfh.2021.100010
Aparicio A., Ortega R. (2016) Efectos del consumo del beta-glucano de la avena sobre el colesterol sanguíneo: una revisión. Revista Española Nutrición Humana y Dietética, Vol. (20) 2: 127 - 139.
Banwo K., Olojede A., Dahunsi A., Verma D., Thakur M., Tripathy S., Singh S., Patel A., Gupta A., Aquilar C., Utama G. (2021). Functional importance of bioactive compounds of foods with potential health benefits: A review on recent trends. Food Bioscience, 43:101320. https://doi.org/k43c.
Briegera, K., Schiavonea, S., Miller, F. J., Jr., & Krausea, K. H. (2012). Reactive oxygen species: From health to disease. Swiss Medical Weekly, 142: w13659.
Caprioli G., Giusti F., Ballini R., Sagratini G., Vila-Donat P., Vittori S. (2016).Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition. Food Chemistry, 192: 965–971.
Costa Borges V., Sibele S., Zavareze E., Haros M., Hernández C., Guerra A., Salas-Mellado M. (2021). Production of gluten free bread with flour and chia seeds (Salvia hispanica L). Food Bioscience 43 101294. https://doi.org/10.1016/j.fbio.2021.101294.
FAO, Food and Agriculture Organization. International year of pulses. (2016). http://www.fao.org/pulses-2016/about/en/. Accessed 04.12.19.
Fernandes S., Tonato D., Mazutti M., de Abreu B., da Costa Cabrera D., D’Oca C., Salas-Mellado M. (2019). Yield and quality of chia oil extracted via different methods. Journal of Food Engineering, 262: 200–208. https:// doi.org/10.1016/j.jfoodeng.2019.06.019.
Grundy M., Fardet A., Tosh S., Rich G., Wilde P. (2018). “Processing of oat: the impact on oat's cholesterol lowering effect”. Food Functional, 9 (3): 1328-1343.
Hewlings S., Kalman D. (2017). “Curcumin: A Review of It’s Effects on Human Health”. Foods, 6 (10): 92-98.
Huerta K., Soquetta M., Alves J., Stefanello R., Kubota E., Rosa C. (2018). Effect of flour chia (Salvia hispanica L.) as a partial substitute gum in gluten free breads. International Food Research Journal, 25: 755–761.
Jeyanthi R., Candace S., Sharmila D. (2016).Fortification of Cupcakes with Cereals and Pulses. International Journal of Novel Research in Life Sciences, 3 (3):1-6.
Jizi M., Xuerong J., Yaqian X., Min P., Jingjing C., Xinfeng Liu., Gelin X. (2023).Association between dietary antioxidant capacity and atherosclerotic carotid stenosis in patients with ischemic stroke. Journal of stroke and cerebrovascular diseases, 32 (8): 107148. https://doi.org/10.1016/j.jstrokecerebrovasdis.2023.107148.
Kocaadam B., Sanlier, N. (2017). “Curcumin, an Active Component of Turmeric (Curcuma longa), and Its Effects on Health”. Critical Reviews in Food Science and Nutrition, 57: 2889-2895.
Kulkarni S., Dhir A. (2010). “An overview of curcumin in neurological disorders”. Indian Journal Pharmaci Science, 72 (2): 149-54.
Lim H., Ghafoor K., Park S., Hwang S., Park J. (2010). “Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) Powder”. Journal of Food and Nutrition Research, 49 (3): 123-133.
Livesey G. (1995). Metabolizable energy of macronutrients. American Journal of Clinical Nutrition, 62: 1135-1142.
Marineli R., Moraes A., Lenquiste S., Godoy A., Eberlin M., Maróstica M. (2014). “Chemical characterization and antioxidant potential of Chilean chia seeds and oil Salvia hispanica L.)”. LWT - Food Science and Technology, 59 (2): 1304–1310.
Martinez C., Paredes L. (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultrahigh performance liquid chromatography. Journal of Chromatography, 1346: 43–48. https://doi.org/ 10.1016/j.chroma.2014.04.007.
Martirosyan D., Lampert T., Lee M. (2022). “A comprehensive review on the role of food bioactive compounds in functional food science”. Functional Food Science, 3 (2): 64-79. https://doi.org/10.31989/ffs.v2i3.906
Mhaske D., Sreedharan S., Mahadik K., (2018). “Role of Piperine as an Effective Bioenhancer in Drug Absorption”. Pharmaceutica Analytica Acta, 9, (7): 1-4.
Mengyan Q., Donghong L., Xinhui Z., Zhongping Y., Balarabe B., Xingqian Y., Mingming G. (2021). A review of active packaging in bakery products: Applications and future trends. Trends in Food Science & Technology, 114:459-471. https://doi.org/10.1016/j.tifs.2021.06.009.
Musazadeh V., Fatemeh G., Faghfouri A., Shadbad M., Keramati M., Moridpour A., Zeynab K., Elnaz F. (2022). Curcumin supplementation contributes to relieving anthropometric and glycemic indices, as an adjunct therapy: A meta-research review of meta-analyses. Journal of Functional Foods, 99: 105357. https://doi.org/10.1016/j.jff.2022.105357
Norma Venezolana COVENIN 1156. (1979). “Determinación de humedad”. COVENIN 1155. Determinación de cenizas”. COVENIN 1195. (1980). Determinación de nitrógeno. Método de Kjeldahl”. COVENIN 1219. Determinación de grasa total”. COVENIN 1194. (2019). Determinación de fibra cruda”. Caracas, Venezuela.
Omonte L., Bustamante Z. (2022). "Actividad Antioxidante, Antibacteriana y Citostática de Extractos de Cúrcuma (Cúrcuma Longa)". Gaceta Medica Bolivariana, 45 (1): 12-16. DOI:10.47993/gmb.v45i1.323.
Paudel D., Dhungana B., Caffe M., Padmanaban K. (2021) "A Review of Health-Beneficial Properties of Oats". Foods, 10 (11): 2591-2598. 10.3390/foods10112591
Pellegrini M., Lucas-González R., Sayas-Barbera E., Fernández J., Pérez Álvarez ´ J., Viuda-Martos M. (2018). Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds. Plant Foods for Human Nutrition, 73(1), 47–53. https://doi.org/10.1007/s11130-017-0649-7.
Polo Zavala S. (2022). “Formulación y evaluación de palitos de pan con harina de haba (Vicia faba L.), Cúrcuma (Cúrcuma longa L.) y aceite de sacha. Revista científica de biología y conservación, 2 (3): 23-32.10.58720/ibs.v2i3.47.
Ramos S., Figueroa J., Ve les-Medina J., Salazar R. (2017). Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chemistry, http://dx. doi.org/10.1016/j.foodchem.2017.07.156.
Salas M., Haros M. (2016). Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz. Brazilian Journal of Food Technology, 16: 29-44.
Sánchez-Villegas A., Sánchez-Tainta A., Murphy J., Marques-Lopes I. (2018). Cereals and Legumes. The Prevention of Cardiovascular Disease through the Mediterranean Diet, 111–132. https://doi.org/10.1016/B978-0-12-811259-5.00007-X
Santos S., Salas M. (2017). “Addition of chia seed mucilage for reduction of fat content in bread and cakes” Food Chemistry, 227: 237-244.
Setyaningsih D., Santoso Y., Hartini Y., Murti Y., Wouter L., Hinrichs P. (2021). Isocratic high-performance liquid chromatography (HPLC) for simultaneous quantification of curcumin and piperine in a microparticle formulation containing Curcuma longa and Piper nigrum. Heliyon, 7: e06541. https://doi.org/10.1016/j.heliyon.2021.e06541.
Shih-Hsin T., Li-Ching C., Yuan-Soon H. (2017). An apple a day to prevent cancer formation: Reducing cancer risk with flavonoids. J Food and Drug Analysis, 25: 119-124.
Sneh Punia., Sanju Dhull. (2019). Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization. International Journal of Biological Macromolecules,140:1-7. https://doi.org/10.1016/j.ijbiomac.2019.08.205
Socaci S., Farcas A., Dilf O., Diaconeasa M., Fogarasi M. (2022). Health- promoting activities and bioavailability of bioactive compounds from functional foods. Current advances for development of functional foods modulating inflammation and oxidative stress. Chapter 2: 17-31
Soler N., Castillo O., Rodríguez G., Perales A., Gonzales A. (2017). Análisis proximal de textura, y aceptación de las galletas de trigo, sorgo y frijol. Archivos latinoamericanos de Nutrición, 67 (3): 227-234.
Tomas M., Beekwilder J., Hall R., Sagdic O., Boyacioglu D., Capanoglu E. (2017). Industrial Processing Versus Home Processing of Tomato Sauce: Effects on Phenolics, Flavonoids and in vitro Bioaccessibility of Antioxidants. Food Chemistry, 220: 51-58.
Tung B., Nham, N., Hai D. (2019). Curcuma longa, the polyphenolic curcumin compound and pharmacological effects on liver, Diet. Intervent. Liver Dis, 9: 125–134.
Venkidasamy B., Selvaraj D., Nile S., Ramalingam S., Kai G., Nile S H. (2019) Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives. Trends in Food Science & Technology, 88: 228–242. https://doi.org/10.1016/j.tifs.2019.03.012.
Wannamethee G., Lowe G., Rumley A., Bruckdorfer R., Whincup P. (2006). Associations of vitamin C status, fruit and vegetable intakes, and markers of inflammation and hemostasis. American Journal of Clinical Nutrition, 83: 567–574.
Webster F.H., Wood, P.J. (201O). “OATS: Chemistry and Technology”. Segunda edición. Coleraine, United Kingdom. Editorial AACC International, p. 95-107.
Zaidi F., Aziz M., Muhammad J., Kadowaki M. (2015). Review: Diverse pharmacological properties of Cinnamomum cassia: A review. Pak J Pharm Science, 28: 1433–1438 https://pubmed.ncbi.nlm.nih.gov/26142534/
Zambrano R., Granito M., Valero Y (2013). Respuesta glucémica al consumo de una barra d cereales-leguminosas (Phaseolus vulgaris) en individuos sanos. Archivos Latinoamericanos de Nutrición, 63 (2):134-141.
Zia-ud D., Mukhtar A., Hidayat U., Dean S., Bin X., Haiteng L., Chaogeng X. (2021). Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review. Food Hydrocolloids for Health, 1: 100010. https://doi.org/10.1016/j.fhfh.2021.100010
Published
2024-08-04
How to Cite
Zambrano, D., Barboza, Y., Menéndez, E., & Tapia, M. (2024). Nutritional characteristics and antioxidant capacity of bakery products made with oats, chia, beans and turmeric. REDIELUZ, 14(1), 55 - 64. https://doi.org/10.5281/zenodo.13171312
Section
Health Sciences
Copyright (c) 2024 Dolores Zambrano, Yasmina Barboza, Elizabeth Menéndez, María Tapia
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