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Incorporation of Lutein into Wholegrain Bread as a Functional Ingredient and Antioxidant

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dc.contributor.advisor Marcone, Massimo
dc.contributor.author Alhawsawi, Hanadi
dc.date.accessioned 2015-03-30T12:33:27Z
dc.date.available 2015-03-30T12:33:27Z
dc.date.copyright 2015-03
dc.date.created 2015-03-11
dc.date.issued 2015-03-30
dc.identifier.uri http://hdl.handle.net/10214/8738
dc.description This study about the stability of lutein in wholegrain bread. en_US
dc.description.abstract The lutein carotenoid plays significant roles in human health but its consumption is low worldwide. The current study was aimed to investigate the effect of using different baking formulas and lutein forms on lutein distribution and stability in wholegrain bread to improve its lutein content and antioxidant properties. One bound wholegrain breads were made using three lutein forms (lutein powder, lutein in oil emulsion, and lutein in ethanol suspension) with two baking formulas (basic and enriched). Lutein and other carotenoids were measured in bread loaf, crust, top crumb and center crumb. Lutein-enriched breads had significantly higher lutein compared with the non-enriched respective ones. The lutein powder with basic formula was more effective in preserving lutein during baking process. The lutein content remained fairly stable during bread storage at room temperature up to 7 days. Enrichment of wholegrain bread with lutein resulted in significant increases in antioxidant properties as measured by three assays DPPH, ABTS and ORAC, particularly for breads made from the enriched formula. The study provides insights into the production of wholegrain bread enriched with lutein to boost lutein consumption and its anticipated positive health effects. More research is needed to investigate lutein bioavailability and health benefits of the developed products. en_US
dc.description.sponsorship Saudi Culture Bureau en_US
dc.language.iso en en_US
dc.subject carotenoids en_US
dc.subject wholegrain bread en_US
dc.subject lutein en_US
dc.subject Antioxdant en_US
dc.title Incorporation of Lutein into Wholegrain Bread as a Functional Ingredient and Antioxidant en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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