Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

Health-driven innovation is transforming bakery products, particularly with non-conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, ca...

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Detalles Bibliográficos
Autores: Santamaría, María, Ruiz, Maria, Garzón, Raquel, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/366384
Acceso en línea:http://hdl.handle.net/10261/366384
https://api.elsevier.com/content/abstract/scopus_id/85201258746
Access Level:acceso abierto
Palabra clave:Bakery
Bread
Breadmaking
Starch digestibility
Texture
bakery industry
bread
breadmaking
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spelling Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional propertiesSantamaría, MaríaRuiz, MariaGarzón, RaquelRosell, Cristina M.BakeryBreadBreadmakingStarch digestibilityTexturebakery industrybreadbreadmakingHealth-driven innovation is transforming bakery products, particularly with non-conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non-conventional ingredients opens new opportunities for the bakery industry.This paper is supported by the PRIMA programme under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (Flat Bread Mine). The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research and Innovation.Peer reviewedWiley-VCHInstitute of Food Science and Technology (U.K.)European CommissionSantamaría, María [0000-0001-9167-098X]Garzón, Raquel [0000-0002-5326-6510]Rosell, Cristina M. [0000-0001-7197-5874]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/366384https://api.elsevier.com/content/abstract/scopus_id/85201258746reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésInternational Journal of Food Science and TechnologyThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1111/ijfs.17441https://doi.org/10.1111/ijfs.17441Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3663842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
title Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
spellingShingle Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
Santamaría, María
Bakery
Bread
Breadmaking
Starch digestibility
Texture
bakery industry
bread
breadmaking
title_short Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
title_full Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
title_fullStr Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
title_full_unstemmed Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
title_sort Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
dc.creator.none.fl_str_mv Santamaría, María
Ruiz, Maria
Garzón, Raquel
Rosell, Cristina M.
author Santamaría, María
author_facet Santamaría, María
Ruiz, Maria
Garzón, Raquel
Rosell, Cristina M.
author_role author
author2 Ruiz, Maria
Garzón, Raquel
Rosell, Cristina M.
author2_role author
author
author
dc.contributor.none.fl_str_mv European Commission
Santamaría, María [0000-0001-9167-098X]
Garzón, Raquel [0000-0002-5326-6510]
Rosell, Cristina M. [0000-0001-7197-5874]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bakery
Bread
Breadmaking
Starch digestibility
Texture
bakery industry
bread
breadmaking
topic Bakery
Bread
Breadmaking
Starch digestibility
Texture
bakery industry
bread
breadmaking
description Health-driven innovation is transforming bakery products, particularly with non-conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non-conventional ingredients opens new opportunities for the bakery industry.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/366384
https://api.elsevier.com/content/abstract/scopus_id/85201258746
url http://hdl.handle.net/10261/366384
https://api.elsevier.com/content/abstract/scopus_id/85201258746
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv International Journal of Food Science and Technology
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1111/ijfs.17441
https://doi.org/10.1111/ijfs.17441
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-VCH
Institute of Food Science and Technology (U.K.)
publisher.none.fl_str_mv Wiley-VCH
Institute of Food Science and Technology (U.K.)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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