Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread

In this study, the bioactive properties and sensory properties of wheat breads obtained from dough kneaded with squeezed orange, mandarin and grapefruit juice were investigated. L* results of the breads were defined to be between 68.18 (orange juice added) and 74.35 (mandarin juice added). Total phenolic contents of breads added fruit juice were determined between 47.10 (control) and 120.20 mgGAE/100 g (grapefruit juice added). In addition, total phenolic amounts of the fruit juice samples were defined to be between 57.42 (mandarin juice) and 76.07 mg GAE/100 g (orange juice).The highest antioxidant capacity value was established in bread prepared with orange juice. Catechin amounts of breads added fruit juice were detected between 0.95 (control) and 9.66 mg/100 g (orange juice added). Also, catechin amounts of squeezed fruit juices were identified between 4.88 (grapefruit juice) and 10.00 mg/100 g (mandarin juice). The bread sample produced by adding mandarin juice was the most appreciated, followed by the bread samples produced by adding orange and grapefruit juice in decreasing order.