Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread Article Swipe
Dan Wang
,
Qing-Ming Wang
,
Yunfei Sun
,
Zilong Qing
,
Junhui Zhang
,
Qiyang Chen
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12102019
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12102019
This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2−, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.
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Concepts
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods12102019
- https://www.mdpi.com/2304-8158/12/10/2019/pdf?version=1684317353
- OA Status
- gold
- Cited By
- 11
- References
- 57
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4377043766
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4377043766Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods12102019Digital Object Identifier
- Title
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Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat BreadWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
-
2023Year of publication
- Publication date
-
2023-05-16Full publication date if available
- Authors
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Dan Wang, Qing-Ming Wang, Yunfei Sun, Zilong Qing, Junhui Zhang, Qiyang ChenList of authors in order
- Landing page
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https://doi.org/10.3390/foods12102019Publisher landing page
- PDF URL
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https://www.mdpi.com/2304-8158/12/10/2019/pdf?version=1684317353Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/12/10/2019/pdf?version=1684317353Direct OA link when available
- Concepts
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Food science, Chemistry, Dietary fiber, Fiber, Cellulose, Hydrolysis, Moisture, Biochemistry, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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11Total citation count in OpenAlex
- Citations by year (recent)
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2025: 4, 2024: 6, 2023: 1Per-year citation counts (last 5 years)
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57Number of works referenced by this work
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-
10Other works algorithmically related by OpenAlex
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