Determination of antioxidants during the elaboration process of fermented artisanal breads

Authors

  • Mariana Delgadillo-Díaz Universidad Marista de Mérida
  • Alejandra Álvarez-Romero Escuela de Ciencias de la Salud. Universidad Marista de Mérida
  • Karla V. Baleón-Ortega 1Escuela de Ciencias de la Salud. Universidad Marista de Mérida.
  • Francisco Ortiz-Salazar 1Escuela de Ciencias de la Salud. Universidad Marista de Mérida.

DOI:

https://doi.org/10.19136/era.a10nNEIII.3707

Keywords:

sourdough, fermentation, antioxidants, functional food, artisan bread

Abstract

Due to the health problems produced by the high consumption of ultra-processed foods, it is necessary to determine the content of phenolic compounds during the elaboration of fermented artisan breads with two types of flour, a starter culture and two vegetable substrates. Five formulations were prepared: wheat flour+water (WF), whole wheat flour+water (WWF), whole wheat flour+water+beer (WWFB), whole wheat flour+water+beer+habanero chili (WWFBH) and whole wheat flour+water+beer+serrano chili (WWFBS). The WWFB bread was the most voluminous and the WF and WWF breads were the most acidic. In the different stages of the bread-making process, the amount of total phenols was higher in the WWFBS sourdough (33.74±0.03 mg GAE/100 g), while the WF bread had the highest content of total flavonoids (13.32±0.06 mg QE/100 g). Artisanal breads can be considered as a functional food to improve human health.

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Published

2023-12-31

Issue

Section

SCIENTIFIC NOTE

How to Cite

Delgadillo-Díaz, M., Álvarez-Romero, A., Baleón-Ortega, K. V., & Ortiz-Salazar, F. (2023). Determination of antioxidants during the elaboration process of fermented artisanal breads. Ecosistemas Y Recursos Agropecuarios, 10(NEIII). https://doi.org/10.19136/era.a10nNEIII.3707

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