Antioxidant Properties Of Flour Research Articles

Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick

Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry.

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§.

The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultrasonic and hydrothermal treatments can provide new opportunities to modify and improve the baking and biofunctionality of flour as well as the quality of baked goods. The whole grain flour samples of six wheat varieties with different amylose content were studied. The original chemical composition and viscosity profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment on a magnetic stirrer with heating for 3 min after reaching the boiling point. The treatments were carried out to determine their influence on the studied digestible and antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol simulating the digestion process in the human gastrointestinal tract was applied to the untreated and treated whole grain flour samples. Total free phenolic compound content and total antioxidant capacity were also determined. Hydrothermal treatment had a positive effect on the digestibility of the whole grain flour, especially in waxy wheat genotypes compared to those with high amylose content, due to the formation of resistant starch. The hydrothermal treatment had an overall negative effect on the antioxidant capacity of the flour samples, while ultrasonic treatment generally increased the analytical values of total free phenolic compounds by enhancing their extractability. These findings can provide valuable information for the development of new whole wheat foods. To the best of our knowledge, this type of study of the effects of ultrasound and hydrothermal treatment on the digestibility and antioxidant properties has not yet been performed on whole wheat flour with different amylose content. Waxy and high-amylose wheat varieties are considered novel raw materials because of their unique properties in bread making, such as improved bread texture and increased dietary fibre content.

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting antioxidants. This study aims toinvestigate the changes in the antioxidant properties, such as total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), metal chelating activity, 2,2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS+) scavenging activity, and color intensity, during the extrusion processing of six different wheat cultivars. The extrusion factors evaluated were 15% feed moisture and two extrusion temperatures (150 and 180°C). Extrusion processing increased antioxidant activity (DPPH, metal chelating activity, and ABTS+ scavenging activity), whereas total flavonoids content and total phenolic content were decreased. The L* values of wheat flours increased significantly (p < 0.05) after extrusion at 150 and 180°C, 15% mc. Furthermore, redness was decreased from control wheat cultivars (range: 0.17–0.21) to extrusion at 150°C (range: 0.14–0.17) and 180°C (range: 0.1–0.14). The study suggests that extruded wheat could improve the antioxidant potential in food products.

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties.

Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower (p < 0.05) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher (p < 0.05) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.

Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p &lt; 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6 h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9–70.0%), DPPH (11.7–87.2%), ABTS (0.0–82.7%), and tannins (0.0–90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0 mg‧g−1), antioxidant activity (0.40 µmol Trolox‧g−1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins αg and βg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g−1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness (b∗) and higher lightness (L∗) and redness (a∗) values for crust colour while lower L∗ and higher a∗ and b∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.

Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product

The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54mg/100g) was seven times higher than that in WF (0.74mg/100g). Oxygen radical absorbance capacity of IWF (34.47µmol TE/g) and IWF madeleine (14.63µmol TE/g) were higher than those of WF. The results of blind test showed that consumer acceptability and willingness to pay (WTP) of IWF madeleine were lower than those of WF madeleine. However, about 25% of consumers preferred IWF madeleine, implying small niche market for IWF as alternative flour.

Effect of heat processing on the antioxidant properties of pearl millet (Pennisetum glaucum L.) cultivars

The effect of toasting (mild heat treatment) and cooking (severe heat treatment) on color and antioxidant properties of flours from pearl millet cultivars grown in India were investigated. The antioxidant properties studied were total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity. Toasting resulted in increase in antioxidant properties (TPC, TFC, AOA, MCA, and ABTS+) as well as hunter a* and b* values. The hunter L* value was, however, decreased. Except for increase in hunter L* value and MCA all other antioxidant properties of flours studied showed a decrease after cooking as compared to flours from their native counterparts. Comparison of both the processing methods revealed that except for MCA, all other antioxidant properties of flours after toasting had significantly (p < 0.05) higher values than after cooking.

Physicochemical, functional and antioxidant properties of flour from pearl millet varieties grown in India

Indian pearl millet varieties were selected, milled to flour and studied for their proximate composition, hunter color, functional, and antioxidant properties. Proximate composition and hunter color values differed significantly (p < 0.05) among varieties. Hunter L* value was found the highest for HHB-223 flour whereas a*, b* and ΔE was the highest for W-445 flour. Flours also showed significant variations in their total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (DPPH) and metal chelating activity. Variety GHB-732 showed the highest values for TPC (3137 µg GAE/g) and DPPH (46.7 %) activity. TFC was, however, found the highest for HC-10 (2484 µg CE/g) variety. Several significant correlations were observed among different flour properties as revealed by both pearson correlations and principal component analysis. Formulation of chapatti resulted in decrease in TPC, TFC, DPPH values when compared to its flour. However, reverse was observed for metal chelating activity.

Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars

Oat cultivars were toasted and studied for their physical properties (1000kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (L∗, a∗, b∗ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant (p<0.05) decrease in physical parameters, hunter L∗ value, and TFC. However, it resulted in increase in WAC, OAC, hunter a∗ and b∗ values, TPC, AOA and metal chelating values. Toasting increased TPC, AOA, and MCA by 11.5–27.1%, 29.1–53.6%, 33.9–74.4%, respectively and decreased TFC by 23–40.1%. Pearson correlation coefficients (r) were also calculated to study the relationships among various properties studied. AOA exhibited a positive correlation (r=0.931, p<0.05) with TPC which upon toasting showed a decrease (r=0.851, p<0.05). TPC, AOA, MCA, and TFC of control oat cultivars varied from 1744 to 2687μg GAE/g, 11.9% to 15.3%, 28.4% to 46.2%, and 433 to 612μg CE/g, respectively.

Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

This study determined the effect of germination (48h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products.

Effect of freeze drying and oven drying on antioxidant properties of fresh wheatgrass

The effects of freeze drying and hot air drying on total phenolics, total flavonoids and antioxidant properties of flour from seven-day-old fresh wheatgrass (Triticum aestivum L.) were investigated. In the quantitative analysis of antioxidative components, fresh wheatgrass samples had the highest amount of ascorbic acid and chlorophyll, but the lowest amount of total flavonoids and phenolics. In the analysis of ferric-reducing antioxidant power assay (FRAP), ethanolic extract from freeze-dried wheatgrass gave the highest value, while the α-tocopherol gave the lowest value. In the analysis of 2,2-diphenyl-1-picrylhydrazyl scavenging ability, freeze-dried wheatgrass samples exhibited the highest activity among the three samples.

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

The effects of the toasting process on the carbohydrate profile and antioxidant properties of chickpea flour were studied, along with the cooking behaviour, and antioxidant and nutritional properties of pasta enriched with the chickpea flour. The toasting process increased the resistant starch, insoluble dietary fibre and antioxidant properties of the flour. Addition of chickpea flour (raw and toasted) to durum wheat semolina changed the carbohydrate profile in the uncooked and cooked enriched pasta, especially with the toasted chickpea, and worsened the overall quality of the pasta. The increase in total phenolic content and total free phenolic acid content in the uncooked pasta was due to positive effects of addition of the chickpea flours, while the increase in the bound phenolics fraction in the cooked pasta was from the durum wheat, which was crucial for its high concentrations of ferulic acid. The increase in the free fraction of the Trolox equivalent antioxidant capacity in cooked pasta was consistent with the addition of chickpea.