Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats

DOLEŽELOVÁ, Jana; KRÁL, Martin; POSPIECH, Matej; TREMLOVÁ, Bohuslava; VYHNÁNEK, Tomáš; WALCZYCKA, Maria; FLORKIEWICZ, Adam

doi:10.1590/fst.27721

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.27721 copy

Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Currently exist different colored wheat varieties which have various effect on bakery product. The aim of this study was to increase the nutritional value of biscuits by adding colored whole grain wheat (Koniny and Skorpion). The study compared biscuits made of colored wheat baked according to four recipes and evaluated the effect of storing biscuits in the refrigerator and in the warehouse. Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber and sensory profile were determined in biscuits during a six-month storage period. Color wheat biscuits baked within this study showed a higher content of polyphenols and antioxidant activity than the control. The highest antioxidant activity was in biscuits from Konini variety (colored wheat). The results show that the antioxidant activity in the refrigerator decreased in the range of 58 to 37% depending on the variety. The smallest decrease of polyphenol compounds occurred during storage in warehouse compare to the refrigerator. The highest amount of fiber was found in the Konini variety and the lowest amount was observed in control variety. Sensory analysis showed that the overall acceptability of color wheat biscuits was slightly higher than control biscuits.

Keywords:
antioxidant activity; polyphenols; quality; Triticum aestivum

No. recipe	Code sample	Wheat cultivars (g)		Shortening (g)	Cane suger (g)	Baking powder (g)	Egg	Vanilla suger(g)	Ground cinnamon (g)
R1	1K	Konini	100	80	50	3
	1S	Skorpion	100	80	50	3
	1V	Vánek	100	80	50	3
R2	2K	Konini	100	60	0	3	1
	2S	Skorpion	100	60	0	3	1
	2V	Vánek	100	60	0	3	1
R3	3K	Konini	100	30	0	3	1	20	10
	3S	Skorpion	100	30	0	3	1	20	10
	3V	Vánek	100	30	0	3	1	20	10
R4	4K	Konini	100	35	30	3	1		5
	4S	Skorpion	100	35	30	3	1		5
	4V	Vánek	100	35	30	3	1		5

Descriptor	Definition
Biscuit color	Color intensity from light to dark color
Taste	Taste sensation
Aroma	Can refer to either a pleasant or an unpleasant odor
Texture	Texture means smoothness, roughness, or bumpiness of the surface sample during chewing
Crispness	Crispness refers to a hard food that emits a sound during chewing
Sweetness	Intensity of sweet taste
Overall acceptability	Summary of all tested sensory attributes

			Warehouse	Warehouse	Refrigerator	Refrigerator
Recipe	Variety	M0	M3	M6	M3	M6
R1	1	96.4 ± 0.3^bc	95.9 ± 0.2^abc	96.5 ± 0.1^c	96.7 ± 0.2^c	96.5 ± 0.5^c
	2	96.2 ± 0.1^bc	96 ± 0.2^abc	96.5 ± 0.1^c	96.1 ± 0.3^c	96 ± 0.2^c
	3	96.6 ± 0.3^bc	95.4 ± 0.1^abc	96.5 ± 0.4^c	96 ± 0.3^c	96.4 ± 0.3^c
R2	1	95.9 ± 0.4^abc	89.7 ± 0.6^a	94.3 ± 0.2^abc	87.3 ± 0.4^a	92.2 ± 0.1^ab
	2	95.5 ± 0.2^abc	88.9 ± 0.6^a	94.2 ± 0.1^abc	83.1 ± 0.4^a	91.6 ± 0.4^ab
	3	95.5 ± 0.3^abc	93.8 ± 0.4^a	95.2 ± 0.1^abc	91 ± 0.7^a	94.1 ± 0.1^ab
R3	1	96.4 ± 0.1^bc	93.3 ± 0.3^a	94.5 ± 0.2^abc	90 ± 0.3^a	95.5 ± 0.1^abc
	2	96.5 ± 0.2^bc	91.3 ± 0.8^a	94.6 ± 0.1^abc	88.9 ± 0.3^a	92.9 ± 0.7^abc
	3	96.1 ± 0.3^bc	92.7 ± 0.3^a	94.7 ± 0.1^abc	92.2 ± 0.8^a	93.4 ± 0.1^abc
R4	1	94.6 ± 0.3^abc	94 ± 0.1^abc	95.5 ± 0.3^abc	94 ± 0.2^a	94.9 ± 0.1^abc
	2	94.7 ± 0.4^abc	93.1 ± 0.2^abc	94.8 ± 0.1^abc	89.2 ± 0.7^a	93.8 ± 0.1^abc
	3	94.5 ± 0.4^abc	93.3 ± 0.3^abc	93.5 ± 0.1^abc	91.5 ± 0.6^a	93.3 ± 0.2^abc

			Warehouse	Warehouse	Refrigerator	Refrigerator
Recipe	Variety	M0	M3	M6	M3	M6
R1	1	57.6 ± 5.2^abcd	86.6 ± 3^abcd	96.9 ± 1.3^abcd	58.2 ± 0.7^abc	69.7 ± 0.9^abcd
	2	135.8 ± 1.2^abcd	120.8 ± 1.1^abcd	75.5 ± 0.2^abcd	50.5 ± 0.2^abc	94.4 ± 0.3^abcd
	3	107.4 ± 0.7^abcd	63.2 ± 0.3^abcd	141.6 ± 2.9^abcd	175.2 ± 0.5^abc	137.5 ± 2.6^abcd
R2	1	127.5 ± 0.8^abcd	111.2 ± 1.8^abcd	144.2 ± 0.2^abcd	53.4 ± 1.7^a	76.0 ± 2.2^a
	2	93.3 ± 0.5^abcd	110.4 ± 0.5^abcd	80.4 ± 0.9^abcd	60.8 ± 1.9^a	80.9 ± 1^a
	3	106.5 ± 1.4^abcd	60.1 ± 0.1^abcd	144.3 ± 1.2^abcd	36.8 ± 1.5^a	27.6 ± 2.3^a
R3	1	393.6 ± 2.9^cd	556.4 ± 1.4^d	486.1 ± 1.1^cd	468.5 ± 3.2^bcd	690.5 ± 1.2^cd
	2	254.4 ± 0.8^cd	445.4 ± 1.2^d	346.3 ± 0.6^cd	228.7 ± 0.5^bcd	369 ± 1.0^cd
	3	292.5 ± 1.7^cd	290.5 ± 1.5^d	284.5 ± 0.3^cd	197.3 ± 1.7^bcd	220.3 ± 2.6^cd
R4	1	107.5 ± 0^abcd	227.5 ± 0.4^abcd	175.3 ± 0.3^abcd	97.0 ± 0.8^ab	201.2 ± 0.2^abcd
	2	122.3 ± 0.8^abcd	181.3 ± 0.8^abcd	79.2 ± 0.6^abcd	78 ± 0.1^ab	125.3 ± 0.3^abcd
	3	127.6 ± 2.7^abcd	104.5 ± 1.6^abcd	139.1 ± 4.9^abcd	64.8 ± 0.8^ab	55.5 ± 0.2^abcd

			Warehouse	Warehouse	Refrigerator	Refrigerator
Recipe	Variety	M0	M3	M6	M3	M6
R1	1	14.4 ± 0.1^a	13.7 ± 0.0^a	9.9 ± 0.0^a	13.8 ± 0.0^a	10.3 ± 0.0^a
	2	14.5 ± 0.1^a	13.9 ± 0.0^a	10 ± 0.0^a	15.9 ± 0.1^a	10.3 ± 0.0^a
	3	8.4 ± 0.0^a	8.1 ± 0.0^a	9.9 ± 0.0^a	7.9 ± 0.9^a	10.4 ± 0.0^a
R2	1	14.4 ± 0.1^a	14.4 ± 0.0^a	10.4 ± 0.0^a	15.6 ± 0.0^a	10.6 ± 0.0^a
	2	14.3 ± 0.0^a	14.8 ± 0.1^a	10.9 ± 0.0^a	14.9 ± 0.1^a	10.4 ± 0.0^a
	3	7.4 ± 0.0^a	7.6 ± 0.1^a	10.2 ± 0.0^a	7.7 ± 0.0^a	9.7 ± 0.0^a
R3	1	15.3 ± 0.1^a	15.2 ± 0.0^a	12.6 ± 0.0^a	16.6 ± 0.0^a	12.5 ± 0.0^a
	2	15.8 ± 0.2^a	15.1 ± 0.1^a	12 ± 0.4^a	15.8 ± 0.0^a	12.8 ± 0.0^a
	3	8.4 ± 0.03^a	8.1 ± 0.0^a	10.6 ± 0.0^a	8.3 ± 0.0^a	9.9 ± 0.0^a
R4	1	15.5 ± 0.2^a	15.4 ± 0.0^a	13.1 ± 0.0^a	16.3 ± 0.0^a	12.5 ± 0.0^a
	2	16.4 ± 0.1^a	15.9 ± 0.2^a	12 ± 0.0^a	17.3 ± 0.0^a	11.7 ± 0.0^a
	3	7.9 ± 0.0^a	7.9 ± 0.0^a	10.3 ± 0.0^a	7.8 ± 0.0^a	10.2 ± 0.0^a

Warehouse
Varieties	Dry matter	Fiber	FRAP (mg TE∙100 g^-1)	TPC (mg GAE·kg^-1)
1	94.74 ± 1.9	9.13 ± 4.3^a	244.12 ± 165.2	13.74 ± 1.9^a
2	94.35 ± 2.3	7.3 ± 2.2^a	170.42 ± 116.0	13.81 ± 2.1^a
3	94.81 ± 1.3	5.81 ± 1.6^b	155.14 ± 83.4	8.76 ± 1.1^b
Refrigerator
Varieties	Dry matter	Fiber	FRAP (mg TE∙100 g^-1)	TPC (mg GAE·kg^-1)
1	94.21 ± 2.9	8.89 ± 3.9^a	200.06 ± 201.9	14.01 ± 2.1^a
2	92.94 ± 4.1	7.49 ± 2.6^a	141.11 ± 93.2	14.19 ± 2.3^a
3	94.3 ± 2.1	6.27 ± 1.7^b	129.07 ± 78.7	8.67 ± 1.0^b

Recipe	Variety	Biscuit color	Taste	Texture	Crispness	Overall acceptability
R1	1	6.37 ± 1.3^a	5.97 ± 2.4^f	4.32 ± 2.0^e	1.86 ± 0.9^ac	5.29 ± 2.8^d
	2	4.20 ± 1.8^ag	6.40 ± 1.9^a	4.43 ± 2.1^f	2.95 ± 1.9^b	6.60 ± 2.1^b
	3	3.13 ± 1.7^ab	6.00 ± 2.0^g	5.43 ± 1.6^NS	2.74 ± 1.7^NS	6.26 ± 2.1^af
R2	1	4.55 ± 1.8ⁱ	2.60 ± 1.2^ef	3.62 ± 1.7^d	4.90 ± 2.6^c	3.09 ± 1.3^de
	2	3.43 ± 1.9^f	2.00 ± 1.3^abc	3.10 ± 1.9^ab	3.36 ± 2.0^NS	2.96 ± 1.6^bc
	3	2.70 ± 1.4^c	2.67 ± 1.2^d	3.17 ± 2.2^c	3.43 ± 2.6^NS	2.94 ± 1.4^a
R3	1	8.25 ± 1.1ⁱ	3.26 ± 1.8^e	7.50 ± 1.7^de	6.33 ± 2.4^a	3.92 ± 2.0^NS
	2	6.77 ± 1.3^fgh	5.21 ± 2.3^b	6.45 ± 1.9^b	4.57 ± 2.1^NS	5.19 ± 2.5^NS
	3	6.74 ± 1.5^bcd	2.90 ± 1.5^g	6.69 ± 1.7^c	5.43 ± 2.7^NS	2.91 ± 1.3^f
R4	1	6.39 ± 1.6^e	5.36 ± 2.1^e	5.36 ± 1.5^NS	4.05 ± 2.1^NS	5.53 ± 2.7^e
	2	4.38 ± 1.5^h	4.67 ± 2.3^c	6.98 ± 1.6^f	6.00 ± 2.1^b	5.50 ± 2.6^c
	3	2.06 ± 1.5^de	4.00 ± 1.7^d	5.10 ± 1.9^NS	4.57 ± 2.2^NS	5.12 ± 2.3^NS

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[1] *Corresponding author: dolezelovaja@vfu.cz