DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN‐FREE BREAD

Abstract

ABSTRACTDefatted blackcurrant (DS‐BC) and strawberry (DS‐ST) seeds were used as a dietary supplement in gluten‐free bread. Addition of 15% DS‐BC or DS‐ST significantly modified viscoelastic properties of the dough and reduced the values of consistency coefficients and flow indices. Texture analysis proved the important role of seed type and level, only in establishing hardness, chewiness and gumminess. The hardness of supplemented bread was diminished in comparison with control, and the influence of DS‐ST was more pronounced than that of DS‐BC. The applied functional ingredients significantly influenced color parameters of the crumb, by diminishing the values of L* and b* (in case of DS‐BC) and increasing a*. The maximum addition of 5% DS‐BC or 10% DS‐ST had no negative impact on sensory evaluation of the obtained bread, but resulted in a significant rise of dietary fiber, protein and polyphenols.PRACTICAL APPLICATIONSPomace is used mainly for stock feeding, and in Poland, approximately 12% of produced pomace is composted; however, it could become a valuable component of food products because of significant content of dietary fiber, protein, minerals and bioactive compounds. Significant amounts of pomace originate from the production of oils from the seeds of berries, because lipids constitute only a small part of the whole fruit.The results prove that defatted strawberry and blackcurrant seeds could be used in bakery industry as functional ingredients of gluten‐free breads (which are usually lower in nutritional value in comparison with traditional products) without deterioration of their sensory quality, which is very important in treatment of celiac disease (patients have to follow rigorous gluten‐free diet). The applied functional ingredients significantly increased the levels of protein and dietary fiber, as well as polyphenols in such breads.