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Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes

Author

Listed:
  • Antonietta BAIANO

    (Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy)

  • Ilaria VIGGIANI

    (Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy)

  • Carmela TERRACONE

    (Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy)

  • Roberto ROMANIELLO

    (Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy)

  • Matteo Alessandro DEL NOBILE

    (Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy)

Abstract

The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.

Suggested Citation

  • Antonietta BAIANO & Ilaria VIGGIANI & Carmela TERRACONE & Roberto ROMANIELLO & Matteo Alessandro DEL NOBILE, 2015. "Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 247-253.
  • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:528-2014-cjfs
    DOI: 10.17221/528/2014-CJFS
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