Improvement of dietary fiber,ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays) |
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Authors: | Beatriz A. Acosta-Estrada,Marco A. Lazo-Vé lezYazel Nava-Valdez,Janet A. Gutié rrez-UribeSergio O. Serna-Saldí var |
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Affiliation: | Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico |
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Abstract: | Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fiber (45.3%), calcium (5.7%) and ferulic acid (219 mg/100 g). Nejayote solids were used to develop a food additive (NS) consisting of 80% nejayote solids and 20% gluten. NS was incorporated at 3, 6 or 9%, in wheat flour to increase the dietary fiber, calcium, phenolics and antioxidant capacity of breads. The addition of 9% NS did not affect overall baking performance and bread quality but increased dietary fiber up to 54% in composite breads. Moreover, enriched breads contained about 745 times more free ferulic acid and increased approximately 70% their antioxidant capacity. Two slices of bread (64 g) supplemented with 9% of NS provided 29% of the recommended calcium intake. Thus, the NS could be used as a value-added food-ingredient for the preparation of composite bakery-products with improved dietary fiber, calcium, nutraceuticals and antioxidant properties. |
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Keywords: | Bread Nejayote Dietary fiber Ferulic acid |
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