FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (8): 62-68.doi: 10.7506/spkx1002-6630-20181030-348

• Food Chemistry • Previous Articles     Next Articles

Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties

ZHENG Yan, ZHANG Xinyun, SUI Yong   

  1. (1. College of Food and Biology Science Technology, Wuhan Institute of Design and Sciences, Wuhan 430205, China; 2. Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
  • Online:2020-04-25 Published:2020-04-20

Abstract: The effects of lotus seedpod procyanidins (LSPC) on the baking quality, antioxidant activity and starch digestibility of bread were investigated in this study. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread fortified with 0.25%, 0.50%, 1.00% and 2.00% of LSPC was significantly increased as compared with control bread (P < 0.05), and the antioxidant activity was positively correlated with the amount of LSPC added to bread. The amount of glucose produced after 180 min digestion of starch from bread fortified with 2.00% of LSPC significantly declined as compared with control and other addition levels (P < 0.05). The baking quality of bread was affected by LSPC, as manifested by significantly increased hardness (P < 0.05) and significantly decreased specific volume of bread fortified with LSPC at 1.00% and 2.00% relative to control bread (P < 0.05). In addition, the color and odors of bread fortified with LSPC were significantly different from those of control bread (P < 0.05). LSPC fortification of bread may be considered as a way to supply dietary antioxidant and postpone the digestion of starch in vivo, which provides experimental support for the use of LSPC in staple food.

Key words: lotus seedpod procyanidins, bread quality, starch digestibility, antioxidant activity

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