14B-5 |
Evaluation of flax and rice bran on the physical and chemical properties of bread |
J. C. GILBERT, Y. Li, and B. A. Watkins. Dept. of Food Science, Purdue Univ., Center for Enhancing Foods to Protect Health, 745 Agriculture Mall Dr., West Lafayette, IN 47907-2009 Consumer interest generated from the purported health benefits of both flaxseed and rice bran has contributed to the introduction of numerous value-added products including breads and baked cereal goods. Flax, high in alpha-linolenic acid (LNA, 18:3n3), and rice bran, high in tocopherols and tocotrienols, has demonstrated lipid-modifying effects, thereby lowering the risk for cardiovascular disease. However, literature describing formulations incorporating flax and rice bran and their functional characteristics in foods is sparse. The first objective was to determine how much flaxseed and/or rice bran could be added to a bread formulation and maintain the quality and physical characteristics associated with bread. The second objective was to determine if enough n-3 PUFA and phytochemicals could be incorporated into a bread to achieve health claims. Bread formulations were modified from AACC approved methods and were baked using identical bread machines. Measurements were done on bread volume, texture, color, and visual acceptance. GC and HPLC (electrochemical detection) were used to analyze fatty acid content and phytochemicals. Results showed that 15% flax, 15% flax/rice bran (1:1 w/w), and 20% rice bran could be successfully incorporated into a bread formulation without significantly differing in quality from white bread. Seventy grams (2 slices) of 15% flax bread was capable of delivering 1.4 g LNA, an amount that satisfies the Dietary Reference Intake (DRI) values for females from 1 to 70 years of age. Concentrations of tocols in breads were less than that in the raw materials. These results suggest that including flax and rice bran into a formula was capable of producing quality bread. These breads can be easily adopted into a risk factor management program to provide a package of health protectants.
Session 14B, Food Chemistry: Physicochemical properties
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