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• W3136395008 endingPage "100992" @default.
• W3136395008 startingPage "100992" @default.
• W3136395008 abstract "Production of functional food with a higher shelf life is one of the major concerns for the food industry. The present study aims to improve the shelf life, phenolics, and flavonoids content, and antioxidant power of multigrain bread (MGB) by adding onion skin powder (OSP) as a natural preservative. Whole wheat flour (60%) and 9 multigrain flour (40%) were mixed with OSP at 1, 2, 3, or 4% to give 4 different multigrain functional breads along with control (without OSP). Products were analyzed for total phenols, flavonoids, antioxidant activity and, textural, and sensory attributes. The total viable count was also investigated for shelf life comparison of bread during ambient 28 ± 2 °C and refrigerated 5 ± 2 °C storage conditions. Texture analysis showed that the hardness and chewiness decreased with the addition of OSP while sensory evaluation showed 3% OSP MGB as highly preferred in terms of flavor, color, mouthfeel, and overall acceptability. A significant increase in total phenols and total flavonoids was observed in the OSP enriched samples. Antioxidant assays showed that 4% OSP MGB had the highest DPPH* (53.1 ± 0.3)%, ABTS*+ (39.4 ± 0.3)% and FRAP activity (38.8 ± 0.4 μmol gallic acid equivalents/g) while the control was the lowest. A storage study showed that the shelf life of OSP enriched MGB was extended up to 11 and 13 days with ambient and refrigerated conditions, respectively. Refrigeration was observed to be more effective than room temperature in extending the shelf life of the products." @default.
• W3136395008 created "2021-03-29" @default.
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• W3136395008 date "2021-06-01" @default.
• W3136395008 modified "2023-09-25" @default.
• W3136395008 title "Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread" @default.
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• W3136395008 doi "https://doi.org/10.1016/j.fbio.2021.100992" @default.
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