Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread
Dongxiao Sun‐Waterhouse, Juan Chen, Cheryll Chuah, Reginald Wibisono, Laurence D. Melton, William A. Laing +2 more
International Journal of Food Sciences and Nutrition
Abstract
The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of artificial preservatives, were subjected to storage stability trials at 4 degrees C, 20 degrees C and 38 degrees C, and were chemically characterized (phenolic, vitamin C and pectic polysaccharide contents). The aqueous extract with good stability and high phenolic and vitamin C contents was used for gluten-free bread-making. The resultant kiwifruit extract-enhanced bread was acceptable to a taste panel, possessing softer and smoother texture than plain gluten-free bread. Thus, the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
kiwifruit extract enhances gluten-free bread texture
“The resultant kiwifruit extract-enhanced bread was acceptable to a taste panel, possessing softer and smoother texture than plain gluten-free bread”
kiwifruit extract contains vitamin C
“the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation”
kiwifruit extract contains phenolic compounds
“the aqueous extract of kiwifruit puree containing health-beneficial constituents can be considered a functional ingredient for gluten-free bread formulation”