Nutritional properties of wholemeal wheat‐flour bread with an addition of selected wild grown fruits

Abstract

This study aims at evaluating the impact of wild‐grown fruits (elderberry, sea‐buckthorn, rowan, and hawthorn) on the nutritional properties of wheat‐flour breads. The following parameters were measured: the content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS), the starch digestion index (SDI), the chemical composition (dry matter, protein, fat, dietary fiber, and ash). The breads enriched with wild‐grown fruits had higher nutritional value due to significantly higher contents of fat and dietary fiber as well as ash in comparison with the control bread. Bread with sea‐buckthorn had the lowest value of total starch (TS). All enriched breads had significantly lower content of rapidly digestible starch (RDS), except the hawthorn bread. Only the sea‐buckthorn bread had significantly higher amount of slowly digestible starch (SDS), while the elderberry bread had significantly higher content of resistant starch (RS). Elderberry and sea‐buckthorn breads had the lowest starch digestion index (SDI). The bread with elderberry fruits had the highest content of total polyphenols. All enriched breads had much greater antioxidant capacities than the control bread. The breads with elderberry exerted the strongest antioxidant capacity.