In this study, we evaluated the effect of enrichment of bread using acerola fruit powder on the physical, sensorial and antioxidant properties of gluten-free breads. We tested different proportions of acerola fruit powder (0–5% w/w) in rice flour. According to the results, loaf volume increased from 423.33 cm3 to 571.67 cm with increasing amount of acerola fruit powder cm3 with increasing amount of acerola fruit powder (from 0 to 5% w/w). Acerola fruit powder improved the structural parameters of the crumb by increasing the size and area fraction of cells. All tested quantities of acerola fruit powder improved textural parameters by decreasing firmness and chewiness and by increasing springiness. In addition, acerola fruit powder positively affected the antioxidant properties of enriched breads. The total phenolic content and antioxidant activity of extracts was found to be increased with the addition of acerola fruit powder. All antioxidant activities were found to be increased with increasing quantities of acerola fruit powder. The sensory attributes of the bread showed that a partial replacement of the rice flour with up to 3% of acerola fruit powder provided satisfactory results. The optimum level of acerola fruit powder for all parameters tested was found to be 3% w/w.

中文翻译：

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针叶樱桃果作为无麸质面包的天然抗氧化成分：一种提高面包质量的方法

在这项研究中，我们评估了使用针叶樱桃果粉强化面包对无麸质面包的物理、感官和抗氧化特性的影响。我们在米粉中测试了不同比例的针叶樱桃果粉 (0–5% w/w)。根据结果​​，随着针叶果粉量的增加，面包体积从 423.33 cm3 增加到 571.67 cm，随着针叶果粉量的增加（从 0 到 5% w/w）。针叶樱桃果粉通过增加细胞的大小和面积分数来改善面包屑的结构参数。所有测试量的针叶樱桃果粉都通过降低硬度和咀嚼度以及增加弹性来改善质地参数。此外，针叶樱桃果粉对强化面包的抗氧化特性有积极影响。发现提取物的总酚含量和抗氧化活性随着添加针叶樱桃果粉而增加。发现所有抗氧化活性都随着针叶樱桃果粉数量的增加而增加。面包的感官特性表明，用高达 3% 的针叶樱桃果粉部分替代米粉提供了令人满意的结果。发现所有测试参数的最佳针叶樱桃粉含量为 3% w/w。