Muhammad Zuhair, Mohd Aizat Zain1, Amal Bakr Shori2, Ahmad Salihin Baba1
1Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
2King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia
Tóm tắt
In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.
