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Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants Ciênc. Tecnol. Aliment.
GUIJARRO-FUERTES,Michelle; ANDRADE-CUVI,Maria Jose; BRAVO-VÁSQUEZ,Juan; RAMOS-GUERRERO,Luis; VERNAZA,Maria Gabriela.
Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Baking process; In vitro digestion; Antioxidant capacity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500056
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