Abstract
Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.
Highlights
Current food trends have carried health problems into Mexico: consumption of products rich in carbohydrates and fats but low in fiber favors overweightness and obesity, two risk factors for cardiovascular diseases, diabetes, and others [1,2]
Dietary fiber (DF) is a set of carbohydrates not digested by the human body, but its intake carries multiple benefits: it increases the volume of the intestinal bolus, favors intestinal transit, helps prevent colon cancer, and regulates sugar levels in the blood, among other benefits [3]
The presence of phenolic compounds in bread products is related to their antioxidant activity: the three methods employed in this study showed significant differences between the Bread 0%
Summary
Current food trends have carried health problems into Mexico: consumption of products rich in carbohydrates and fats but low in fiber favors overweightness and obesity, two risk factors for cardiovascular diseases, diabetes, and others [1,2]. Up to 40% of their husks contains fiber in the form of celluloses, hemicelluloses, and pectins. Dietary fiber (DF) is a set of carbohydrates not digested by the human body, but its intake carries multiple benefits: it increases the volume of the intestinal bolus, favors intestinal transit, helps prevent colon cancer, and regulates sugar levels in the blood, among other benefits [3]. Dietary fiber is classified as soluble and insoluble. Hemicelluloses, mucilages, and pectins, while cellulose and lignins are mostly present in insoluble fiber [4,5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
