Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 2
Written by Anda-Grațiela BURNETE, Luminița CATANĂ, Monica CATANĂ, Monica-Alexandra LAZĂR, Răzvan Ionuț TEODORESCU, Adrian Constantin ASĂNICĂ, Nastasia BELC
For diabetics, diet is a major therapeutic tool and a special nutrition form, in which food is adapted to metabolic disorders of disease. Bread is a key ingredient of the human diet and is consumed by billions of people worldwide. In this paper are presented results of the performed research to achieve a hypoglycemic bread assortment, with antioxidant potential, for diabetics. In the composition of bread, nutritionally valuable functional ingredients were used, but also with antioxidant potential: Jerusalem artichoke flour, hemp flour, apple waste flour, hemp husked seed and oat bran. The biphasic process was applied to obtain bread, and when the dough was fermented, the natural sourdough enriched with phenolic compounds and inulin was used. Bread for diabetics has superior sensory quality, high nutritional value and antioxidant potential. It has a low content of available carbohydrates (38.56-39.49%) and is noted for its content in protein (8.85-9.12%), total fiber (3.15-3.70%) and total polyphenols (100.85-115.12 mg GAE/100 g). At the same time, this product has an antioxidant capacity (117.45-125.15 mg TE/100 g). Shelf-life of this bread is 4 days.
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