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Molecules 2019, 24(5), 991; https://doi.org/10.3390/molecules24050991

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

1
Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, C.P. 66050 General Escobedo, Nuevo León, Mexico
2
Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico
3
Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Matteo Scampicchio
Received: 5 February 2019 / Revised: 5 March 2019 / Accepted: 7 March 2019 / Published: 12 March 2019
Full-Text   |   PDF [1990 KB, uploaded 12 March 2019]

Abstract

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved. View Full-Text
Keywords: soybean husk; chickpea husk; dietary fiber; white bread; functional properties; nutritional properties soybean husk; chickpea husk; dietary fiber; white bread; functional properties; nutritional properties
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Niño-Medina, G.; Muy-Rangel, D.; de la Garza, A.L.; Rubio-Carrasco, W.; Pérez-Meza, B.; Araujo-Chapa, A.P.; Gutiérrez-Álvarez, K.A.; Urías-Orona, V. Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules 2019, 24, 991.

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