•  
  •  
 

Abstract

Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount of the guava leaf extract was 7.5%, the comprehensive quality of the produced bread was the best. The sensory evaluation reached 78.6 points and the total phenolic content, DPPH+ and hydroxyl radical scavenging rate of the bread were increased to 85%, 70.3% and 141.7%, respectively. The bread had a strong antioxidant capacity. Conclusion: The quality and the sensory score of sugar-free bread treated with Guava leaf extract were increased and the antioxidant capacity has been greatly improved.

Publication Date

11-23-2022

First Page

210

Last Page

215

DOI

10.13652/j.spjx.1003.5788.2022.80400

References

[1] 商亚芳.一种代替白砂糖制作面包的药食同源中草药配方:202110710387.X[P].2021-10-15.SHANG Y F.A kind of Chinese herbal medicine formula for making bread instead of white granulated sugar:202110710387.X[P].2021-10-15.
[2] 温慧颖,于洪梅,毛春玲,等.肉桂—陈皮粉对主食面包贮藏品质及抗氧化性的影响[J].粮食与油脂,2021,34(4):68-73,78.WEN H Y,YU H M,MAO C L,et al.Effect of Cortex Cinnamomi-Pericarpium Citri Reticulatae powder on storage quality and antioxidant properties of staple food bread[J].Cereals & Oils,2021,34(4):68-73,78.
[3] 陈书明,刘明娣,陈玮,等.超微杜仲粉对面包品质的影响[J].河南科技大学学报(自然科学版),2021,42(5):88-92.CHEN S M,LIU M D,CHEN W,et al.Effect of ultrafine Eucommia ulmoides powder on bread quality[J].Journal of Henan University of Science and Technology(Natural Science),2021,42(5):88-92.
[4] 赵玉静,李建宽,张鑫,等.番石榴叶黄酮类化学成分及其抗氧化活性研究[J].中国中药杂志,2018,43(4):760-765.ZHAO Y J,LI J K,ZHANG X,et al.Studies on Flavonoids from guava leaves and their antioxidant activities[J].Chinese Journal of Traditional Chinese Medicine,2018,43(4):760-765.
[5] 徐金瑞,候方丽,黄建蓉,等.番石榴叶多酚的提取及其抗氧化作用研究[J].食品研究与开发,2016,37(23):38-41,55.XU J R,HOU F L,HUANG J R,et al.Study on Extraction of polyphenols from guava leaves and their antioxidation[J].Food Research and Development,2016,37(23):38-41,55.
[6] 庄远杯,魏爱红,陈堪彬,等.番石榴不同部位乙醇提取物的抗氧化、降血糖及酪氨酸酶抑制活性[J].食品工业科技,2022,43(8):365-371.ZHUANG Y B,WEI A H,CHEN K B,et al.Antioxidant,hypoglycemic and tyrosinase inhibitory activities of ethanol extracts from different parts of guava[J].Food Industry Science and Technology,2022,43(8):365-371.
[7] 王雪,乔博,张健鑫,等.黄酮类化合物的应用研究进展[J].中国食品添加剂,2020,31(4):159-163.WANG X,QIAO B,ZHANG J X,et al.Research progress in the application of flavonoids[J].China Food Additives,2020,31(4):159-163.
[8] 林娟娟,李张红,林建城,等.紫甘蓝吐司的配方优化及其质构特性研究[J].保鲜与加工,2020,20(1):115-119,126.LIN J J,LI Z H,LIN J C,et al.Study on formula optimization and texture characteristics of purple cabbage toast[J].Preservation and Processing,2020,20(1):115-119,126.
[9] 段云龙,梁毅,李冰,等.茶多酚对面包品质及面包酚类物质抗氧化能力的影响[J].食品科技,2016,41(8):137-142.DUAN Y L,LIANG Y,LI B,et al.Effect of tea polyphenols on the bread quality and polyphenols antioxidant activity[J].Food Science and Technology,2016,41(8):137-142.
[10] GUARDA A,ROSELL C M,BENEDITO C,et al.Different hydrocolloids as bread improvers and antistaling agents[J].Food Hydrocolloids,2004,18(2):241-247.
[11] LACHMAN J,HAMOUZ K,ORASK M,et al.The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes[J].Scientia Horticulturae,2008,117(2):109-114.
[12] KIM D O,JEONG S W,LEE C Y.Antioxidant capacity of phenolic phytochemicals from various cultivars of plums[J].Food Chemistry,2003,81(3):321-326.
[13] 代雅杰,黑雪,邓莉梅,等.橘皮粉对面包烘焙品质及其酚类物质抗氧化能力的影响[J].食品与发酵工业,2018,44(4):154-158.DAI Y J,HEI X,DENG L M,et al.Effect of flavedo powder on the bread baking quality and poly phenols antioxidant activity[J].Food and Fermentation Industries,2018,44(4):154-158.
[14] 马荣琨,张中义.蒜薹山药复合营养面包的研制[J].食品研究与开发,2021,42(13):145-150.MA R K,ZHANG Z Y.Development of composite nutritious bread with garlic scape and yam[J].Food Research and development,2021,42(13):145-150.
[15] HAGER A S,ARENDT E K.Influence of hydroxypropylmethylcellulose(HPMC),xanthan gum and their combination on loaf specific volume,crumb hardness and crumb grain characteristics of gluten-free breads based on rice,maize,teff and buckwheat[J].Food Hydrocolloids,2013,32(1):195-203.
[16] 段云龙.茶叶提取物对面包品质影响及其抗氧化能力研究[D].广州:华南理工大学,2016:48-49.DUAN Y L.Effect of tea extracts on the bread quality and polyphenols antioxidant activity[D].Guangzhou:South China University of Technology,2016:48-49.
[17] 卢洁.复配功能糖对面包品质的影响[D].无锡:江南大学,2022:21-33.LU J.Effect of compound functional sugar on bread quality[D].Wuxi:Jiangnan University,2022:31-33.
[18] ZHANG L CHENG L B,JIANG L J,et al.Effects of tannic acid on gluten protein structure,dough properties and bread quality of Chinese wheat[J].Journal of the Science of Food and Agriculture,2010,90(14):2 462-2 468.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.