Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

Viren Ranawana (Corresponding Author), Vassilios Raikos, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie

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Abstract

There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
Original languageEnglish
Article number19
Pages (from-to)1-13
Number of pages13
JournalFoods
Volume5
Issue number1
DOIs
Publication statusPublished - 14 Mar 2016

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dried vegetables
breads
ingredients
oils
beets
broccoli
vegetables
oxidation
carrots
shelf life
digestion
antioxidants
vegetable protein
processed foods
oxidative stability
lipid peroxidation
tomatoes
nutrition

Keywords

  • bread
  • vegetables
  • oxidative stability
  • oil
  • storage properties
  • digestion

Cite this

Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient. / Ranawana, Viren (Corresponding Author); Raikos, Vassilios; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry.

In: Foods, Vol. 5, No. 1, 19, 14.03.2016, p. 1-13.

Research output: Contribution to journalArticle

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