<span style="font-size:11.0pt; font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US; mso-bidi-language:HI;mso-bidi-font-weight:bold" lang="EN-GB">Antioxidant properties of <i>paratha</i> type flat bread enriched with white mulberry leaf extract</span>


237-244<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">The pace of modern life promotes the occurrence of diseases of affluence. Functional food may be useful in the prevention of different diseases and is becoming an alternative to food products available on the market. Far East Medicine as well as Indians had used white mulberry leaves as important source of biocompounds. Nowadays people ought to remember about this plant and try to use it in every-day diet. Bread is an essential element of the meals in middle Europe, however flat bread is not widespread in this part of the world. The design and properties of flat bread enriched with mulberry leaves were the overriding objectives in the study. The centuries-old use of mulberry leaves in alternative medicine suggested a potential positive outcome. In designed five variants of paratha the stability and content of polyphenols after thermal process and antioxidant properties were tested. It was showed that extract obtained on a semi-technical scale is rich in polyphenols which results in antioxidant activity of final functional food product-paratha. The addition of the extract significantly increased the health-promoting qualities of paratha and makes bread be desired by the consumers.</span

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This paper was published in NOPR.

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