Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Authors : Tuğba GÜNGÖR ERTUĞRAL

Pages : 49-59

Doi:10.35206/jan.887463

View : 18 | Download : 6

Publication Date : 2021-06-28

Article Type : Research Paper

Abstract :Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning insert ignore into journalissuearticles values(caramelization); occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction insert ignore into journalissuearticles values(MR);. As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle insert ignore into journalissuearticles values(H);, chroma insert ignore into journalissuearticles values(C); and Browning index insert ignore into journalissuearticles values(BI); tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil insert ignore into journalissuearticles values(DPPH); and total phenolic substance determination insert ignore into journalissuearticles values(TFM); methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.
Keywords : Antioxidant, Caramelization, DPPH, TFM, phenolic substance, Bread types