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Bölek S, Tosya F, Göksu F. Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation. FOOD SCI TECHNOL INT 2024:10820132241248483. [PMID: 38651275 DOI: 10.1177/10820132241248483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
| | - Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
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Shaukat MN, Nazir A, Fallico B. Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications. Antioxidants (Basel) 2023; 12:2015. [PMID: 38001868 PMCID: PMC10669910 DOI: 10.3390/antiox12112015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.
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Affiliation(s)
- Muhammad Nouman Shaukat
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
| | - Akmal Nazir
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Biagio Fallico
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
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Jiang T, Wang H, Xu P, Yao Y, Ma Y, Wei Z, Niu X, Shang Y, Zhao D. Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage. Curr Res Food Sci 2023; 7:100559. [PMID: 37600464 PMCID: PMC10432779 DOI: 10.1016/j.crfs.2023.100559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/21/2023] [Accepted: 08/02/2023] [Indexed: 08/22/2023] Open
Abstract
Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.
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Affiliation(s)
- Tong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Hong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Peihua Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yifan Yao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yilong Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Zhaojun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750000, China
| | - Xiangli Niu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yafang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, PR China
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Ghadarloo S, Mansouripour S, Saremnezhad S. Effect of the mixture of oleaster ( E. angustifolia L.) and black cumin ( Nigella sativa) flours as functional compounds on the quality characteristics of toast bread. Food Sci Nutr 2023; 11:4678-4687. [PMID: 37576057 PMCID: PMC10420779 DOI: 10.1002/fsn3.3430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 08/15/2023] Open
Abstract
The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%-9.65%) than the control (6.81%; p < .05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65-600.41 ppm) compared to the control (363.9 ppm; p < .05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p > .05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties.
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Affiliation(s)
- Saba Ghadarloo
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Samar Mansouripour
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Solmaz Saremnezhad
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Li XH, Shi J, Zhao JR, Wu FF, Liu HF, Zhao XH. The effect of enzyme-hydrolyzed pumpkin (Cucurbita moschata Duch.) pulp supplementation on dough and bread quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01757-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Poliński S, Topka P, Tańska M, Kowalska S, Czaplicki S, Szydłowska-Czerniak A. Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg. Molecules 2022; 27:7395. [PMID: 36364222 PMCID: PMC9654629 DOI: 10.3390/molecules27217395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 01/10/2024] Open
Abstract
The aim of this study was to optimize the grinding process parameters (mesh size of grinder sieve (X1), the peripheral velocity of the grinding wheels (X2)), and the storage time (X3) of ground ginger rhizome and nutmeg to obtain ethanol and ethanol-water extracts with improved antioxidant properties. The optimal conditions were estimated using response surface methodology (RSM) based on a three-variable Box-Behnken design (BBD) in order to maximize the antioxidant capacity (AC) determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, and the total phenolic content (TPC) was determined by the Folin-Ciocalteu (F-C) method in spice extracts. Additionally, the phenolic acid profiles in extracts from optimized conditions were analyzed using ultra-performance liquid chromatography (UPLC). It was found that the optimal preparation conditions for antioxidant extraction were dependent on the spice source and solvent type. The best antioxidant properties in nutmeg extracts were achieved for X1 = 1.0 mm, X2 = 40-41 Hz and X3 = 7 days, whereas the optimized parameters for ginger extracts were more varied (1.0-2.0 mm, 43-50 Hz and 1-9 days, respectively). The ginger extracts contained 1.5-1.8 times more phenolic acids, and vanillic, ferulic, gallic, and p-OH-benzoic acids were dominant. In contrast, the nutmeg extracts were rich in protocatechuic, vanillic, and ferulic acids.
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Affiliation(s)
- Szymon Poliński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
- Confectionery Factory “Kopernik” S.A., 87-100 Toruń, Poland
| | - Patrycja Topka
- Confectionery Factory “Kopernik” S.A., 87-100 Toruń, Poland
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Sylwia Kowalska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Sylwester Czaplicki
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
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Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02924-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods 2022; 11:foods11192982. [PMID: 36230058 PMCID: PMC9564281 DOI: 10.3390/foods11192982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.
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Prabhahar M, K G, S P, S S, M SK, GO J, Varuvel EG, Lenin A H. A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component. Bioinorg Chem Appl 2022; 2022:4669723. [PMID: 36082190 PMCID: PMC9448619 DOI: 10.1155/2022/4669723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 08/01/2022] [Indexed: 12/02/2022] Open
Abstract
Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.
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Affiliation(s)
- M. Prabhahar
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Gomathi K
- Department of Biotechnology, Dr.M.G.R. Educational and Research Institute, Chennai, India
| | - Prakash S
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Sendilvelan S
- Department of Mechanical Engineering, Dr.M.G.R. Educational and Research Institute, Chennai, India
| | - Saravana Kumar M
- Department of Mechanical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Jijina GO
- Department of Biomedical Engineering, Aarupadai Veedu Institute of Technology, Vinayaka Mission's Research Foundation, Deemed to be University, Chennai, Tamilnadu, India
| | - Edwin Geo Varuvel
- Department of Mechanical Engineering, Faculty of Engineering and Natural Sciences, Istinye University, Istanbul, Turkey
| | - Haiter Lenin A
- Department of Mechanical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha Post Box no. 208, Ethiopia
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