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Open AccessArticle

Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

1
Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, 95128 Catania, Italy
2
Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
3
CREA Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops of Acireale, 95024 Catania, Italy
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(6), 764; https://doi.org/10.3390/foods9060764
Received: 2 May 2020 / Revised: 3 June 2020 / Accepted: 5 June 2020 / Published: 10 June 2020
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties. View Full-Text
Keywords: durum wheat bread; Portulaca oleracea L.; essential fatty acids; omega-6/omega-3 ratio; antioxidants durum wheat bread; Portulaca oleracea L.; essential fatty acids; omega-6/omega-3 ratio; antioxidants
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MDPI and ACS Style

Melilli, M.G.; Di Stefano, V.; Sciacca, F.; Pagliaro, A.; Bognanni, R.; Scandurra, S.; Virzì, N.; Gentile, C.; Palumbo, M. Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods 2020, 9, 764.

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