Abstract
This work determined the proximate/fatty acid composition and the antioxidant activity of breads using a Box-Behnken design composed of fifteen experiments and three factors. The studied breads had altered baking times and the wheat flour was partially substituted by chia seeds and carrot leaves. Total antioxidant capacity results were superior to those obtained from control bread (495.33 µmol TEAC g-1 for DPPH assays and 413.85 µmol TEAC g-1 for FRAP assays), showing increased levels of 97 and 102% for DPPH and FRAP assays, respectively. The addition of chia seeds and carrot leaves led to maximal alpha-linolenic acid increase of 216.69% and maximum PUFA:SFA ratio increase of 18.88% in relation to control bread (this with alpha-linolenic acid amount of 34.03 mg g-1 total lipid and a 2.86 ratio value), as well as a maximum omega-3:omega-6 ratio reduction of 70.01% (15.59 ratio value for control bread).
Highlights
Bread is a food that forms part of the daily meals of many people worldwide, in Brazil its per capita consumption is 27 kg per year
There was an increase in some parameters when compared to the control bread
These results show that there exists a possible positive relationship between an increase percentage of carrot leaves and total antioxidant capacity (TAC) of bread
Summary
Bread is a food that forms part of the daily meals of many people worldwide, in Brazil its per capita consumption is 27 kg per year. This work determined the proximate/fatty acid compositions and antioxidant activity of breads using a BBD design composed of fifteen experiments and three factors.
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