A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index

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dc.catalogadorvzp
dc.contributor.authorGarcía, Paula
dc.contributor.authorBustamante, Andrés
dc.contributor.authorEcheverría González, Francisca Cecilia
dc.contributor.authorEncina, Cristian
dc.contributor.authorPalma, Manuel
dc.contributor.authorSanhueza, Leyla
dc.contributor.authorSambra, Verónica
dc.contributor.authorPando, Maria Elsa
dc.contributor.authorJiménez, Paula
dc.date.accessioned2023-07-25T15:20:59Z
dc.date.available2023-07-25T15:20:59Z
dc.date.issued2023
dc.description.abstractThe consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread’s glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread’s nutritional quality through its contribution to DF and antioxidants.
dc.fechaingreso.objetodigital2023-07-25
dc.format.extent16 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/foods12142798
dc.identifier.eissn2304-8158
dc.identifier.urihttps://doi.org/10.3390/foods12142798
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/74308
dc.information.autorucDepartamento de Ciencias de la Salud; Echeverría González, Francisca Cecilia; 0000-0002-9661-0377; 1232657
dc.issue.numero12
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final16
dc.pagina.inicio1
dc.revistaFoods
dc.rightsacceso abierto
dc.subjectBread
dc.subjectPomegranate peel
dc.subjectAgro-industrial by-products;
dc.subjectDietary fiber
dc.subjectGlycemic index
dc.subjectGlycemic response
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleA Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
dc.typeartículo
dc.volumen12
sipa.codpersvinculados1232657
sipa.trazabilidadORCID;2023-07-24
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