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Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties

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Abstract

The effect of selected plant additives (couch grass, artichoke, kale, nettle, ground buckwheat husks, broad beans, fenugreek seeds, and extracts of yellow tea and mulberry leaf) on the volatile compounds, color, texture, sensory attributes, polyphenols, and antioxidant properties of triticale crisp bread was studied. The volatile profile of control bread was dominated by lipid oxidation products with hexanal and (E)-2-nonenal predominant. The additives strongly modified the volatile profile of the extruded crisp bread. The greatest differences were recorded in the case of products with artichoke and kale additions, which had respectively about 12 and 8 times higher levels of total volatile compounds than the control crisp bread. The samples containing kale, buckwheat, and fenugreek as well as yellow tea extract characterized high levels of sulfur compounds, with methanethiol predominant. The additives, especially kale, nettle, and artichoke affected the color of the crisp breads, in most cases making them darker. In terms of texture only the crisp bread with addition of buckwheat husk was significantly harder than the control sample. On the basis of sensory evaluation it was stated that among all the additives, the artichoke and fenugreek resulted in dramatic deterioration in the extruded product taste. The used additives also affected the antioxidant properties of triticale crisp bread. The greatest content of total phenolic compounds and the highest antioxidant activity were observed for the bread with yellow tea extract addition (3.5- and 6.5-fold higher, respectively, than in control sample).

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Acknowledgements

This research was financially supported by EU Project No. POIG 01.01.02-00-061/09.

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Authors and Affiliations

  1. Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland

    Agnieszka Makowska, Małgorzata Majcher & Sylwia Mildner-Szkudlarz

  2. Department of Food Service and Catering, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland

    Anna Jedrusek-Golinska

  3. Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology in Warsaw, Starołęcka 40, 61-361, Poznan, Poland

    Krzysztof Przygoński

Authors
  1. Agnieszka Makowska
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  2. Małgorzata Majcher
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  3. Sylwia Mildner-Szkudlarz
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  4. Anna Jedrusek-Golinska
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  5. Krzysztof Przygoński
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Correspondence to Agnieszka Makowska.

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Makowska, A., Majcher, M., Mildner-Szkudlarz, S. et al. Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties. J Food Sci Technol 54, 3092–3101 (2017). https://doi.org/10.1007/s13197-017-2745-y

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  • DOI: https://doi.org/10.1007/s13197-017-2745-y

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