Rico, D.; Cano, A.B.; Álvarez Álvarez, S.; Río Briones, G.; Martín Diana, A.B. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods2023, 12, 3208.
Rico, D.; Cano, A.B.; Álvarez Álvarez, S.; Río Briones, G.; Martín Diana, A.B. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods 2023, 12, 3208.
Rico, D.; Cano, A.B.; Álvarez Álvarez, S.; Río Briones, G.; Martín Diana, A.B. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods2023, 12, 3208.
Rico, D.; Cano, A.B.; Álvarez Álvarez, S.; Río Briones, G.; Martín Diana, A.B. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. Foods 2023, 12, 3208.
Abstract
During the last years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health have promoted an important innovation on the baked product sector, aiming at healthier formulations. This study aims to develop a tool based on mathematical models to predict baked goods total antioxidant capacity (TAC). The high variability of antioxidant properties of flours based on the aspects related to type of grains, varieties, proximal composition and processing, among others, makes very difficult to innovate on food product development without specific analysis. Using Total phenol content (TP), Oxygen radical absorbance capacity (ORAC) and Ferric reducing antioxidant power assay (FRAP) as proxies of antioxidant capacity. Three Bayesian-type models are proposed based on a double exponential parameterised curve that reflects the initial decrease and subsequent increase as a consequence of the observed processes of degradation and generation, respectively, of the antioxidant compounds. Once the values of the main parameters of each curve have been determined, support vector machines (SVR) with exponential kernel were used to predict, based on the temperature and duration of baking as well as the values of proteins and fibers of each native grain, the values of TAC during the baking time.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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