QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT ( DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER

摘要

The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet.