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. 2016 Apr 1:196:910-6.
doi: 10.1016/j.foodchem.2015.09.113. Epub 2015 Oct 9.

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Xiaonan Sui  1 , Yan Zhang  1 , Weibiao Zhou  2
Affiliations

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Xiaonan Sui et al. Food Chem. .

Abstract

Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits.

Keywords: Anthocyanin-rich black rice extract powder; Anthocyanins; Bread; Digestibility; Health benefits; Quality attributes.

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