Table 2.
Effect of flour formulation with ternary blends of WF, SKF and SCF on nutritional and sensory parameters of bread.
| Bread Type | Recipe no. | Proportion of Flours a | PA (g/100 g) |
GABA (mg/100 g) |
TSPC (mg GAE/100 g) |
ORAC (μmol TE/g) |
ODOR | COLOR | TASTE | TEXTURE | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| SKF | SCF | WF | ||||||||||
| BrKC | 1 | 8.33 | 8.33 | 83.33 | 0.26 ± 0.03 b | 16.45 ± 0.25 bc | 173.34 ± 12.59 de | 56.55 ± 1.47 de | 6.68 ± 1.46 bcde | 7.41 ± 1.20 a | 6.32 ± 1.32 abc | 7.32 ± 1.49 a |
| 2 | 15 | 5 | 80 | 0.30 ± 0.03 bcd | 19.08 ± 0.88 def | 123.24 ± 11.65 bc | 47.62 ± 3.81 cd | 6.04 ± 1.15 ab | 7.13 ± 1.46 a | 6.48 ± 1.31 abc | 7.28 ± 1.25 a | |
| 3 | 10 | 10 | 80 | 0.30 ± 0.05 bcd | 19.39 ± 0.09 def | 159.89 ± 2.77 cde | 60.40 ± 6.67 de | 5.41 ± 1.30 a | 6.95 ± 1.44 a | 5.84 ± 1.57 a | 7.11 ± 1.43 a | |
| 4 | 5 | 15 | 80 | 0.25 ± 0.01 b | 18.21 ± 0.06 cde | 237.46 ± 1.58 fg | 66.30 ± 4.51 e | 7.01 ± 1.50 bcdefg | 7.48 ± 1.19 a | 6.28 ± 1.41 abc | 7.41 ± 1.26 a | |
| 5 | 5 | 15 | 80 | 0.30 ± 0.01 bcd | 18.62 ± 0.05 de | 251.17 ± 3.36 g | 58.09 ± 2.23 de | 7.26 ± 1.38 cdefg | 7.56 ± 1.36 a | 6.14 ± 1.35 ab | 7.69 ± 1.20 a | |
| 6 | 5 | 10 | 85 | 0.25 ± 0.02 b | 16.52 ± 0.53 bc | 200.46 ± 1.20 ef | 51.40 ± 4.47 cd | 6.62 ± 1.29 bcde | 7.13 ± 1.37 a | 7.40 ± 1.30 cdef | 7.92 ± 1.07 a | |
| 7 | 6.67 | 11.67 | 81.67 | 0.27 ± 0.01 bc | 19.69 ± 0.30 ef | 262.30 ± 15.89 g | 53.43 ± 0.86 de | 6.42 ± 1.09 abcd | 7.08 ± 1.23 a | 6.82 ± 1.13 abcd | 7.15 ± 1.23 a | |
| 8 | 5 | 5 | 90 | 0.24 ± 0.01 b | 12.39 ± 0.67 a | 112.15 ± 12.49 b | 38.79 ± 1.19 bc | 7.87 ± 1.38 fg | 7.39 ± 1.14 a | 8.53 ± 1.11 f | 7.90 ± 1.30 a | |
| 9 | 15 | 5 | 80 | 0.42 ± 0.01 e | 17.63 ± 0.53 cd | 111.96 ± 7.76 b | 39.37 ± 0.59 bc | 6.31 ± 1.43 abc | 7.24 ± 1.20 a | 6.32 ± 1.20 abc | 7.22 ± 1.29 a | |
| 10 | 10 | 5 | 85 | 0.35 ± 0.00 cde | 15.70 ± 0.19 b | 116.63 ± 0.59 b | 49.09 ± 0.04 cd | 7.56 ± 1.31 defg | 7.14 ± 1.19 a | 7.16 ± 1.18 bcde | 7.45 ± 1.31 a | |
| 11 | 6.67 | 6.67 | 86.67 | 0.28 ± 0.01 bc | 19.48 ± 0.18 def | 165.17 ± 0.31 cde | 51.64 ± 0.53 cd | 7.27 ± 1.20 cdefg | 6.91 ± 1.11 a | 7.67 ± 1.22 def | 7.81 ± 1.53 a | |
| 12 | 5 | 10 | 85 | 0.31 ± 0.01 bcd | 20.51 ± 0.08 f | 196.78 ± 18.70 ef | 55.79 ± 0.97 de | 6.73 ± 1.30 bcdef | 6.90 ± 1.18 a | 7.63 ± 1.16 def | 7.57 ± 1.13 a | |
| 13 | 11.67 | 6.67 | 81.67 | 0.36 ± 0.01 de | 23.62 ± 0.50 g | 149.75 ± 13.42 bcd | 48.74 ± 3.29 cd | 5.90 ± 1.18 ab | 7.05 ± 1.21 a | 6.40 ± 1.13 abc | 7.21 ± 1.08 a | |
| 14 | 5 | 5 | 90 | 0.30 ± 0.01 bcd | 15.48 ± 0.42 b | 131.18 ± 8.20 bcd | 46.86 ± 2.94 cd | 7.61 ± 1.29 efg | 7.19 ± 1.17 a | 8.26 ± 1.36 ef | 8.19 ± 1.18 a | |
| BrWF | 15 | 0 | 0 | 100 | 0.20 ± 0.01 a | 11.26 ± 0.40 a | 46.80 ± 3.47 a | 18.45 ± 1.82 a | 7.95 ± 1.04 g | 7.89 ± 0.92 a | 7.91 ± 0.97 def | 8.03 ± 0.85 a |
Data are means ± standard deviation of three replicates. Different letters show statistical differences among different formulations (ANOVA, Bonferroni post hoc test, p ≤ 0.05). Abbreviations: BrKC, breads formulated with sprouted kiwicha (SKF), sprouted cañihua (SCF) and wheat flour (WF); BrWF, bread formulated with 100% refined wheat flour; GABA, γ-aminobutyric acid; GAE, gallic acid equivalents; ORAC, oxygen radical absorbance capacity; PA, phytic acid; TSPC, total soluble phenolic compounds; TE, Trolox equivalents.