2 research outputs found
Effect of flour extraction rate and baking process on vitamin B1 and B2 and antioxidant activity of ginger based products
The effect of flour extraction rate and baking
on thiamine (vitamin B1) and riboflavin (vitamin B2)
content and antioxidant capacity of traditional ginger cake
was studied and then compared to white wheat bread.
Ginger cake was formulated either with whole-grain (100%
extraction rate) or with brown (92% extraction rate) rye
flour and baked at 180 C for 18 min. The antioxidant
capacity was evaluated in terms of radical scavenging
activity against peroxyl (ROO) and superoxide anion
radicals (O2 -). Thiamine content in rye doughs (F-100%
and F-92%) was found to be 38% lower when compared to
wheat dough. In contrast, whole-grain and brown rye
doughs exhibited an almost fourfold higher riboflavin
content than wheat dough. Rye dough baking led to
reductions in thiamine (from 53 to 65%) and riboflavin
(from 69 to 71%) contents. Likewise, thiamine and riboflavin
contents in wheat dough were also reduced (56 and
10%, respectively) after baking; however, ginger cake with
whole-grain rye flour exhibited significantly higher thiamine
and riboflavin contents. Rye doughs and ginger cakes
showed higher scavenging activities against ROO radicals
when compared to that of wheat dough and bread. Thus,
baking significantly enhanced ROO scavenging properties
of ginger cakes while only a slight increase was observed
in wheat bread. In contrary, baking gave rise to a decrease
in SOD-like activity both in ginger cake or wheat bread.
Our findings suggest that formulation with whole-grain rye
flour can potentially increase B1 and B2 vitamin contents as
well as the ROO scavenging capacity of traditional ginger
cakeThese studies were supported by the Polish
State Committee for Scientific Research (project No. PBZ-KBN-094/
P06/2003/13) and Spanish–Polish Common Project interchange
2006PL0012.Peer reviewe