What is it about?
The paper concerns the study of antioxidant and sensory properties of gluten-free bread enriched with chaga flour in different amounts (5%, 10%, 15%, 20%). It was found that higher amounts of chaga flour increase the content of polyphenols, flavonoids and antioxidant activity of the bread and affect its texture and consumer acceptance. The best result in the sensory evaluation was achieved for bread with 10% addition of chaga flour.
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Why is it important?
Research is important because it enables the development of new, healthier food products, such as gluten-free bread enriched with chaga flour, which may support people with celiac disease. It also allows for the evaluation of antioxidant properties, which may contribute to improving consumer health. Additionally, such studies help understand how new ingredients affect the taste and acceptance of products by consumers, which is crucial for market success.
Perspectives
Future research into enriching gluten-free products with mushroom flours like chaga could lead to even more nutritious and functional baked goods with health benefits. Optimizing the proportion of chaga in bread could improve sensory acceptance, making it more popular with consumers. Further research could also investigate the effects of other mushroom species on bread properties and their potential health benefits.
PhD Alicja Bosacka
University of Life Sciences in Lublin, Poland
Read the Original
This page is a summary of: Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics, Molecules, August 2024, MDPI AG,
DOI: 10.3390/molecules29163801.
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