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dc.creatorPešić, Mirjana B.
dc.creatorPešić, Milica M.
dc.creatorBezbradica, Jelena
dc.creatorStanojević, Anđela B.
dc.creatorIvković, Petra
dc.creatorMilinčić, Danijel D.
dc.creatorDemin, Mirjana
dc.creatorKostić, Aleksandar Ž.
dc.creatorDojčinović, Biljana
dc.creatorStanojević, Sladjana P.
dc.date.accessioned2023-06-22T12:58:17Z
dc.date.available2023-06-22T12:58:17Z
dc.date.issued2023
dc.identifier.issn1420-3049
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6357
dc.description.abstractThe aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.
dc.languageEnglish
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMolecules
dc.sourceMolecules
dc.subjectantioxidant properties
dc.subjectbuckwheat
dc.subjectmillet
dc.subjectokara
dc.subjectphenolics
dc.subjectrice
dc.subjectsustainable food production
dc.titleOkara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
dc.typearticleen
dc.rights.licenseBY
dc.citation.issue10
dc.citation.rankM22~
dc.citation.volume28
dc.identifier.doi10.3390/molecules28104098
dc.type.versionpublishedVersion
dc.type.versionopenAccess


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