Quality and Antioxidant Properties of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Fiber Fortified Flat Bread (Gaziantep Pita)

• 作者: Betül Bay Yilmaz Hatice Pekmez
• 来源期刊: 农业科学与技术:B
• 学科: 农学
• 关键词: Anthocyanin FLAT BREAD ANTIOXIDANT activity QUALITY characteristics.
• 年，卷（期）: nykxjs-b_2018,（8）
• 页码范围: 522-529
• 页数: 8页
• 分类号: S

摘要

Cereal-fruit and/or cereal-vegetable combined system has been increasing due to high antioxidant status of cereal products. In present study, the quality characteristics and antioxidant properties of Gaziantep pita (regional flat bread in Turkey) fortified with black carrot fiber (BCF) were evaluated. The changes of total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics of Gaziantep pita were examined the effect of BCF addition from 0% to 7.5%(w/w). There is a regular increase for TPC and AA of both outer and inner parts of the bread due to BCF level used. Physical properties were not affected by BCF addition up to 2.5% level. The higher the BCF level use resulted in the darker color of outer and inner parts of the bread. Overall acceptability bread containing all BCF levels is not different from control sample. BCF fortification of flat bread is a simple way to increase antioxidant content and provide more attractive appearance. It could be an alternative way to produce functional bread type for healthy diet.