نوع مقاله : مقاله مروری
نویسنده
گروه علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
As consumers become more health-conscious, researchers are innovating with new products and reformulating traditional items. As staple and affordable foods, bakery products serve as ideal carriers for bioactive compounds that can promote health and prevent diseases. Thus, manufacturers are fortifying bread and bakery products by incorporating various beneficial components. Oleaster is a highly nutritious fruit renowned for its potent antimicrobial and antioxidant properties. Its rich bioactive profile and essential nutrients make it an excellent candidate for enhancing bakery products. The fruit contains a diverse array of beneficial bioactive compounds, including flavonoids, terpenoids, phenolic acids, glycosidic compounds, gallic acid, and ascorbic acid (vitamin C). Additionally, it provides essential fatty acids, organic acids, and vital minerals such as potassium, magnesium, sodium, iron, calcium, zinc, and copper, which support various physiological functions. Due to its floury texture, unique taste, and functional properties including high dietary fiber content, minerals, phenolic compounds, and antioxidant activity, oleaster can serve a functional purpose in the creation of baked goods. The incorporation of oleaster into bakery products can confer numerous health benefits, such as increased antioxidant capacity, anti-inflammatory effects, lowering glycemic index, improved nutritional value, and improve shelf life which is fully discussed comprehensively in this review paper.
کلیدواژهها [English]
)