Table 4.
Physicochemical and antioxidant properties of studied bread.
| Moisture (%) |
Ash (%) |
pH | TA (°Acidity) |
TPC (µg GAE/100 g) | ABTS (µmol TR/100 g) * | DPPH (µmol TR/100 g) * | |
|---|---|---|---|---|---|---|---|
| C | 43.8 ± 0.2 a | 1.09 ± 0.30 a | 5.48 ± 0.05 b | 3.17 ± 0.05 a | 188 ± 2 a | 249 ± 9 a | 108 ± 20 a |
| T15 | 43.7 ± 0.4 a | 1.20 ± 0.26 a | 5.44 ± 0.02 b | 3.71 ± 0.01 bc | 195 ± 3 b | 605 ± 12 c | 208 ± 12 b |
| T30 | 43.0 ± 0.5 a | 1.22 ± 0.14 a | 5.37 ± 0.02 ab | 3.88 ± 0.06 c | 189 ± 0 a | 674 ± 14 d | 329 ± 16 c |
| T50 | 43.0 ± 0.6 a | 1.29 ± 0.24 a | 5.25 ± 0.03 a | 4.39 ± 0.06 d | 197 ± 5 b | 744 ± 12 e | 452 ± 16 d |
| B15 | 42.8 ± 0.3 a | 1.19 ± 0.16 a | 5.39 ± 0.03 b | 3.85 ± 0.05 c | 252 ± 1 e | 1005 ± 16 f | 373 ± 36 cd |
| B30 | 43.0 ± 0.5 a | 1.24 ± 0.14 a | 5.47 ± 0.03 b | 3.93 ± 0.03 c | 235 ± 2 d | 1099 ± 7 g | 585 ± 24 e |
| B50 | 42.6 ± 0.4 a | 1.34 ± 0.21 a | 5.64 ± 0.04 c | 4.57 ± 0.05 d | 318 ± 4 f | 1126 ± 7 g | 1383 ± 36 f |
| CA15 | 43.8 ± 0.1 a | 1.16 ± 0.26 a | 5.41 ± 0.04 b | 3.52 ± 0.12 b | 186 ± 1 a | 531 ± 9 b | 155 ± 16 ab |
| CA30 | 42.8 ± 0.3 a | 1.19 ± 0.11 a | 5.64 ± 0.09 c | 3.96 ± 0.06 c | 205 ± 0 c | 568 ± 9 bc | 323 ± 32 c |
| CA50 | 42.7 ± 0.4 a | 1.34 ± 0.14 a | 5.70 ± 0.02 c | 3.93 ± 0.09 c | 189 ± 4 a | 669 ± 10 d | 432 ± 12 d |
* values expressed on 100 g of fresh weight; TA—titratable acidity; TPC—total phenolic content; Values represent means ± standard deviation (n = 3, for each bread type). The values in a column with different letters are significantly different (p < 0.05).