Table 3.
Proximate composition and antioxidant activity of breadsticks.
| Parameters | CTR | fCTR | nfOC | fOC-12 | fOC-20 |
|---|---|---|---|---|---|
| Moisture (g 100 g−1) | 2.65 ± 0.08c | 5.83 ± 0.05a | 2.99 ± 0.05c | 5.02 ± 0.08b | 5.08 ± 0.51b |
| Fats (g 100 g−1) | 9.48 ± 0.02b | 9.53 ± 0.40b | 11.11 ± 0.03a | 7.40 ± 0.04c | 7.78 ± 0.90c |
| Proteins (g 100 g−1) | 6.25 ± 0.20a | 6.14 ± 0.04ab | 6.17 ± 0.10ab | 6.18 ± 0.02ab | 6.05 ± 0.01b |
| Dietary fibers (g 100 g−1) | 3.85 ± 0.98a | 4.23 ± 0.66a | 4.55 ± 0.75a | 4.12 ± 0.86a | 3.95 ± 0.99a |
| Ashes (g 100 g−1) | 2.28 ± 0.01b | 2.33 ± 0.01c | 2.05 ± 0.01d | 2.43 ± 0.01a | 2.44 ± 0.02a |
| Carbohydrates (g 100 g−1) | 79.34 | 76.17 | 77.68 | 78.97 | 78.65 |
| TPC (μg g−1) | 156 ± 2e | 427 ± 15d | 558 ± 17c | 705 ± 5b | 998 ± 5a |
| DPPH (μmol TE kg−1) | 838 ± 12e | 1,571 ± 27d | 2,212 ± 18c | 2,261 ± 8b | 2,925 ± 25a |
| ABTS (μmol TE kg−1) | 706 ± 13e | 1,427 ± 6d | 1,734 ± 18c | 2,003 ± 11b | 2,587 ± 18a |
The values are expressed as means of triplicates ± standard deviation; means followed by different letters in the same row are significantly different (p < 0.05) according to one-way ANOVA and Tukey's HSD test. ABTS, 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid; DPPH, 2,2-diphenyl-1-picrylhydrazyl; TE, Trolox equivalents; TPC, total phenol content; CTR, control breadsticks obtained by the dough without OC addition and without microbial fermentation; fCTR, breadsticks obtained by the dough without OC addition and fermented; nfOC, breadsticks obtained by the dough supplementation with 1% OC without microbial fermentation; fOC-12, breadsticks obtained by the dough supplementation with 1% OC and fermented for 12 h; fOC-20, breadsticks obtained by the dough supplementation with 1% OC and fermented for 20 h.