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Functional properties of muffin as affected by substituing wheat flour with carob powder

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dc.title Functional properties of muffin as affected by substituing wheat flour with carob powder en
dc.contributor.author Červenka, Libor
dc.contributor.author Frühbauerová, Michaela
dc.contributor.author Velichová, Helena
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 212
dc.citation.epage 217
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1033
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033
dc.subject Antioxidant en
dc.subject Browning en
dc.subject Fortification en
dc.subject Phenolics en
dc.description.abstract Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 a w was observed in control sample, significantly higher a w values were determinated in fortified muffins (0.912 - 0.923 a w ). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 μg gallic acid.g -1 dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008660
utb.identifier.obdid 43880465
utb.identifier.scopus 2-s2.0-85065037147
utb.source j-scopus
dc.date.accessioned 2019-07-08T12:00:01Z
dc.date.available 2019-07-08T12:00:01Z
dc.rights Attribution 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Velichová, Helena
utb.fulltext.affiliation Libor Červenka, Michaela Frühbauerová, Helena Velichová * Libor Červenka, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718, E-mail: libor.cervenka@upce.cz Michaela Frühbauerová, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718, E-mail: michaela.fruhbauerova@student.upce.cz Helena Velichová, Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic and College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czechia, Tel.: +420576031542, E-mail: velichova@ft.utb.cz Corresponding author: *
utb.fulltext.dates Received: 1 February 2019 Accepted: 22 February 2019. Available online: 25 March 2019
utb.scopus.affiliation University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, Pardubice, 532 10, Czech Republic; Tomáš Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic; College of Business and Hotel Management, Bosonožská 9, Brno, 625 00, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
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