Enrichment of Bread with Olive Oil Industrial By-Product

查看全文 作　　者：Annamaria [1]Cedola;Angela [2]Cardinali;Matteo Alessandro Del [1]Nobile;Amalia [1]Conte

机构地区：[1]Department of Agricultural Sciences,Food and Environment,University of Foggia,Via Napoli 25 Foggia 71122,Italy;[2]Institute of Sciences of Food Production-CNR Via G.Amendola 122/O,Bari 70126,Italy

出　　处：《Journal of Agricultural Science and Technology(B)》索引2019年第9卷第2期,共9页

摘　　要：The aim of the study was to investigate the effect of bread fortification with dry olive paste flour(DOPF),coming from Cellina di Nardòcultivar.Specifically,sensory and nutritional properties of enriched bread were investigated.In addition,the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated.The addition of DOPF leads to an increase of the total phenolic compounds,total flavonoids and antioxidant activity,without compromising the final acceptability.The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3%for the control and 72.1%for the enriched bread.Also the glycemic response was improved in the enriched bread. 关键词：Antioxidant activity bio-accessibility dry OLIVE PASTE FLOUR oil by-products sustainable food

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Enrichment of Bread with Olive Oil Industrial By-Product

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