In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts

Basit Öğe Kaydı
dc.authoridhttps://orcid.org/0000-0002-7073-2907
dc.authoridhttps://orcid.org/0000-0002-3099-3678
dc.authoridhttps://orcid.org/0000-0001-7982-6988
dc.authoridhttps://orcid.org/0000-0002-2063-1462
dc.contributor.authorBayram, Hatice Merve
dc.contributor.authorÖzkan, Kübra
dc.contributor.authorYıldırım, Güldane
dc.contributor.authorYılmaz, Melike Yağmur
dc.contributor.authorÖztürkcan, Arda Seyfettin
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2025-06-19T10:04:01Z
dc.date.available2025-06-19T10:04:01Z
dc.date.issued2025
dc.departmentSağlık Bilimleri Fakültesi
dc.description.abstractPurpose – This study aims to investigate the glycemic index (GI), total phenolic content, total flavonoid content, antioxidant capacity and sensory properties of the breads enriched with fresh and freeze-dried (FD)- broccoli sprouts (BS). Design/methodology/approach – Broccoli was sprouted using a home germination system. The bread was made with organic wheat flour consisting of fresh and FD-BS. The moisture content of the breads was measured using a moisture meter. The texture properties of raisins were measured by a texture analyzer. Total phenolic contents (TPC), total flavonoid contents (TFC) and antioxidants assays (DPPH, ABTS, FRAP) and the in vitro GI of breads were determined. Additionally, the hedonic test was used to determine the degree of overall liking for the breads based on the degree of liking or disliking according to a five-point hedonic scale. Findings – Enriching organic bread with fresh and FD-BS significantly increased the total phenolic, flavonoid contents and antioxidant capacities, with the most pronounced effects observed in breads enriched with FD-BS (p< 0.05). The GI values of breads vary between 69.8 and 73.4. Increased green color, crust and crumb color intensity were observed in BS-enriched breads (p< 0.05). The general acceptance of breads was not affected by addition of BS. Originality/value – This study addresses the effects of FD-BS incorporation into organic wheat flour bread demonstrating that they reduce the in vitro GI and increase the TPC, TFC and antioxidant power. The findings could open up new opportunities for food processors and sustainable nutrition.
dc.identifier.doi10.1108/NFS-09-2024-0293
dc.identifier.endpage733
dc.identifier.issn0034-6659
dc.identifier.issn1758-6917
dc.identifier.issue4
dc.identifier.startpage720
dc.identifier.urihttps://hdl.handle.net/11363/9949
dc.identifier.volume55
dc.identifier.wos001479117600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.institutionauthorBayram, Hatice Merve
dc.institutionauthorYıldırım, Güldane
dc.institutionauthorYılmaz, Melike Yağmur
dc.institutionauthorÖztürkcan, Arda Seyfettin
dc.institutionauthoridhttps://orcid.org/0000-0002-7073-2907
dc.institutionauthoridhttps://orcid.org/0000-0002-3099-3678
dc.institutionauthoridhttps://orcid.org/0000-0001-7982-6988
dc.language.isoen
dc.publisherEMERALD GROUP PUBLISHING LTD, Floor 5, Northspring 21-23 Wellington Street, Leeds, W YORKSHIRE LS1 4DL, ENGLAND
dc.relation.ispartofNUTRITION & FOOD SCIENCE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSustainability
dc.subjectGermination
dc.subjectBroccoli
dc.subjectFreeze-drying
dc.subjectGlycemic index
dc.subjectBread
dc.titleIn vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Makale / Article
Boyut:
492.05 KB
Biçim:
Adobe Portable Document Format
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
license.txt
Boyut:
1.17 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Web of Science ve Scopus Atıf Dizinlerindeki Yayınlar
WoS İndeksli Yayınlar Koleksiyonu