Antioxidant activity and iodine and thiamine content in Gnocchi-type dumplings and Ciabatta-type rolls with the addition of iodine-fortified dried carrots, pumpkins, broccoli, cauliflower and beetroots

Iodine content (mg kg−1), thiamine (mg kg−1), antioxidant activity tested in ABTS and DPPH tests (mg Trolox/100g dry extract mass) measured in food products such as Gnocchi dumplings and Ciabatta rolls with the addition of iodine-fortified vegetables (pumpkin, broccoli, cauliflower, beetroot, carrot), tested after preparation (raw dough), heat treatment and storage. Heat treatment of Ciabatta rolls is baking, and for Gnocchi dumplings, it is boiling in water. Storage conditions for Ciabatta rolls are 21C/8 days and -21C/100 days and for Gnocchi dumplings -21C/100 days.