Determination of antioxidants during the elaboration process of fermented artisanal breads
Due to the health problems produced by the high consumption of ultra-processed foods, it is necessary to determine the content of phenolic compounds during the elaboration of fermented artisan breads with two types of flour, a starter culture and two vegetable substrates. Five formulations were prep...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | México |
| Recursos: | UNIVERSIDAD AUTÓNOMA DE TABASCO |
| Repositorio: | Ecosistemas y Recursos Agropecuarios |
| Idioma: | español |
| OAI Identifier: | oai:era.ujat.mx:article/3707 |
| Acesso em linha: | https://era.ujat.mx/index.php/rera/article/view/3707 |
| Access Level: | acceso abierto |
| Palavra-chave: | sourdough fermentation antioxidants functional food artisan bread masa madre fermentación antioxidantes alimento funcional pan artesanal |
| Resumo: | Due to the health problems produced by the high consumption of ultra-processed foods, it is necessary to determine the content of phenolic compounds during the elaboration of fermented artisan breads with two types of flour, a starter culture and two vegetable substrates. Five formulations were prepared: wheat flour+water (WF), whole wheat flour+water (WWF), whole wheat flour+water+beer (WWFB), whole wheat flour+water+beer+habanero chili (WWFBH) and whole wheat flour+water+beer+serrano chili (WWFBS). The WWFB bread was the most voluminous and the WF and WWF breads were the most acidic. In the different stages of the bread-making process, the amount of total phenols was higher in the WWFBS sourdough (33.74±0.03 mg GAE/100 g), while the WF bread had the highest content of total flavonoids (13.32±0.06 mg QE/100 g). Artisanal breads can be considered as a functional food to improve human health. |
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