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Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder
- Arslan, Muhammad, Rakha, Allah, Khan, Moazzam Rafiq, Zou, Xiaobo
- Journal of food measurement & characterization 2017 v.11 no.4 pp. 1959-1968
- Psidium guajava, antioxidant activity, antioxidants, breads, celiac disease, crude fiber, dietary fiber, gallic acid, gluten-free foods, guavas, hardness, loaves, minerals, nutrients, people, protein content, pulp, sensory evaluation, small intestine, vitamins
- Celiac disease (CD) is a genetic autoimmune disorder of the small intestine, occurring in genetically predisposed people with a prevalence of about 1% in global population. To combat the CD, lifelong adherence to gluten free (GF) diet is required. The GF breads are generally deficient in nutrients such as dietary fiber, antioxidants, vitamins, minerals etc. To overcome this deficiency, GF bread was supplemented with guava pulp powder (GPP) at 5 different level (0, 2.5, 5.0, 7.5 and 10%). Guava (Psidium guajava) contains dietary fiber and total phenolics content, 12.72% and 927.66 mg gallic acid equivalent (GAE)/100 g, respectively. Results showed that, the addition of GPP significantly (p < 0.05) increased the crude fiber and total phenolic content of GF bread from 0.92 to 2.45% and 14.46 to 103.77 mg GAE/100 g respectively. The loaf volume increased up to a level of 492.00 cm³, hence decreased the hardness from 2.58 to 2.38 N. Furthermore, as the concentration of GPP increased from (0–10%) the L* value of GF bread decreased. The addition of GPP, non-significantly (p > 0.05) affected the protein content and calorific value of GF bread. Sensorial analysis showed that, GF bread supplemented with 5% of GPP presented overall acceptability better when compared with control.