Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate
By C. Fitzgerald, E. Gallagher, Linda Doran, M. Auty, J. Prieto, M. Hayes. 2014
96 citations recorded by the source corpus.
Abstract This study examined the textural and sensory effects of bread formulated using a Palmaria palmata protein hydrolysate with in vitro renin inhibitory properties. Four formulations were examined; a wheat flour control bread, a control bread containing 4% P. palmata protein hydrolysate, a buckwheat bread consisting of a blend of 70% wheat: 30% buckwheat, and a fourth formulation of the buckwheat bread containing 4% P. palmata hydrolysate. The volume, colour, texture profile, moisture, crumb structure, sensory attributes and renin inhibitory activity of all four baked breads are presented. Bright field light microscopy and confocal scanning laser microscopy images using a new triple labelling protocol were also obtained to visualise the main ingredients of the breads. It was observed that the addition of 4% P. palmata protein hydrolysate to the wheat bread control did not affect the texture or sensory properties of the bread to a large degree. Furthermore, when compared to the control, the bread containing the hydrolysate retained renin inhibitory bioactivity after the baking process. This study highlights that baked products may be a suitable delivery vehicle for bioactive compounds. The study demonstrates that the health value of bread was increased through the addition of a seaweed protein hydrolysate.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/81f9c57d13979720f91eeed4c7cbbc834544fe5a
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Citations in the corpus
- Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “A study demonstrated that the health value of bread was increased through the addition of a seaweed renin inhibitory Palmaria palmata protein hydrolysate (Fitzgerald et al., 2014b) showing that bioactive peptides from seaweeds are valuable components.”
- Red and green macroalgae for fish and animal feed and human functional food development (2016, background): “In addition, the renin-inhibitory effect of the protein enhanced bread product was retained following the baking process.((94))”
- Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, unknown): “palmata hydrolysates also had acceptable sensory attributes, with the bioactive properties reported as having survived the baking process [120].”