Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace

Abstract

SummaryGardenia fruit pomace (GFP) is an industrial by‐product containing abundant bioactive components. Incorporating GFP into wheat flour improves the exterior quality of food and enhances healthy functions. This study developed a suitable GFP‐fortified wheat product by applying different cooking methods (steaming, boiling and baking). The fate of bioactive crocin derivatives, physical properties and in vitro digestion of GFP‐fortified wheat products was evaluated. The results showed that the steaming, boiling and baking treatments reduced the trans‐crocin‐4 content by 14.41%, 27.54% and 35.17%, respectively, but had no significant effect on geniposide. Combined with the colour change, the steaming treatment was suitable for developing GFP‐fortified steamed bread. With increasing GFP concentration, the increasing b* value indicated that the steamed bread developed a yellow hue. Meanwhile, GFP enrichment of steamed bread could retain most crocins and slow starch digestion by decreasing rapidly digestible starch content. Furthermore, the steamed bread with 1% GFP showed good overall sensory acceptance (flavour, taste, and mouthfeel). Therefore, GFP is a promising option for improving steamed bread's appearance and nutritional quality.