dc.creator | Pešić, Mirjana B. | |
dc.creator | Pešić, Milica M. | |
dc.creator | Bezbradica, Jelena | |
dc.creator | Stanojević, Anđela B. | |
dc.creator | Ivković, Petra | |
dc.creator | Milinčić, Danijel D. | |
dc.creator | Demin, Mirjana | |
dc.creator | Kostić, Aleksandar Ž. | |
dc.creator | Dojčinović, Biljana | |
dc.creator | Stanojević, Sladjana P. | |
dc.date.accessioned | 2023-07-06T05:47:57Z | |
dc.date.available | 2023-07-06T05:47:57Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 1420-3049 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/6350 | |
dc.description.abstract | The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors. | |
dc.language | English | |
dc.publisher | MDPI | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Molecules | |
dc.subject | antioxidant properties | |
dc.subject | buckwheat | |
dc.subject | millet | |
dc.subject | okara | |
dc.subject | phenolics | |
dc.subject | rice | |
dc.subject | sustainable food production | |
dc.title | Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties | |
dc.type | article | en |
dc.rights.license | BY | |
dc.citation.volume | 28 | |
dc.citation.issue | 10 | |
dc.citation.rank | M22~ | |
dc.identifier.doi | 10.3390/molecules28104098 | |
dc.identifier.fulltext | http://cer.ihtm.bg.ac.rs/bitstream/id/26084/molecules-28-04098.pdf | |
dc.identifier.scopus | 2-s2.0-85160378935 | |
dc.type.version | publishedVersion | |