Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients. Issue 1 (September 2015)

• Record Type: Journal Article
• Authors: Stokić, Edita; Mandić, Anamarija; Sakač, Marijana; Mišan, Aleksandra; Pestorić, Mladenka; Šimurina, Olivera; Jambrec, Dubravka; Jovanov, Pavle; Nedeljković, Nataša; Milovanović, Ivan; Sedej, Ivana
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 63:Issue 1(2015:Sep.)
• Page Start: 556
• Page End: 561
• Publication Date: 2015-09
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.03.023
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">The buckwheat-enriched wheat bread was produced by the substitution of wheat flour with the wholegrain buckwheat flour at the level of 50%. Hydrothermal treatment of wholegrain buckwheat flour prior to the bread production resulted in a product with better sensory quality than the wheat bread, which was confirmed by the consumer test. The preference test showed that 71.88% of the consumers gave the advantage to the buckwheat-enriched wheat bread.</p> <p id="abspara0015">Futhermore, its nutritional quality and antioxidant capacity was significantly improved in comparison with the wheat bread (2.22 times higher total dietary fibre and 4.29 times higher total phenolics content).</p> <p id="abspara0020">In order to examine whether changes in dietary components can have beneficial effects on certain markers of atherosclerosis, antihyperlipidemic efficiency of the buckwheat-enriched wheat bread was tested in normal weight patients on statin therapy over one-month dietetic intervention. Significant decrease in total cholesterol and LDL-cholesterol, as well as the ratio of LDL/HDL cholesterol was obtained.</p> </sec> </abstract>