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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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2
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Göksu F, Özlü Z, Bölek S. Rhubarb powder: Potential uses as a functional bread ingredient. J Food Sci 2024; 89:2017-2024. [PMID: 38488728 DOI: 10.1111/1750-3841.16987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 01/04/2024] [Accepted: 02/01/2024] [Indexed: 04/12/2024]
Abstract
As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60 ± 0.55), ash (4.34 ± 0.13), and fat content (2.17 ± 0.55) of bread samples increased significantly (p < 0.05). Antioxidant activity (19.61% ± 0.53%) and total phenolic contents (916.38 ± 2.69) of bread samples also increased significantly (p < 0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34 ± 0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.
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Affiliation(s)
- Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Zeynep Özlü
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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Lin S, Huang B, Liu S, Liu Y, Zhang Q, Qin W. Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers. Food Chem X 2023; 19:100855. [PMID: 37780254 PMCID: PMC10534235 DOI: 10.1016/j.fochx.2023.100855] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 08/14/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadmaking. Data showed multi-scale Qingke samples differed in total starch content, water/oil binding capacity, freeze-thaw stability, but had similar swelling capacity and thermodynamic properties. Addition of Qingke flours significantly reduced the total in vitro starch digestion of bread from 80% to 41% and decreased the rapidly digested starch content from 53% to 27%. However, Qingke flours caused a worse bread quality, texture and sensory e.g. lower bread specific volume (4.26-3.3 mL/g), larger hardness (398-1170 g) and chewiness (296-707 mJ). Meanwhile, hydroxypropyl methylcellulose, sodium stearoyl lactylate and transglutaminase could improve the bread quality and sensory. Lastly, results revealed Qingke-supplemented bread could generate new volatile compounds, hence having a different aroma compared to original wheat bread.
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Affiliation(s)
| | | | - Shuxiang Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
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Hosseini Khabbazi S, Mansouripour S, Saremnezhad S. The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread. Food Sci Nutr 2023; 11:5438-5445. [PMID: 37701230 PMCID: PMC10494619 DOI: 10.1002/fsn3.3500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 09/14/2023] Open
Abstract
This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.
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Affiliation(s)
- Saba Hosseini Khabbazi
- 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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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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Bölek S, Tosya F, Dinç Ö. Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread. FOOD SCI TECHNOL INT 2023:10820132231170288. [PMID: 37282548 DOI: 10.1177/10820132231170288] [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: 06/08/2023]
Abstract
Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p < 0.05). Anolyte Na2CO3 increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na2CO3 (363 ± 1.70) and Catholyte Na2CO3 (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (p < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Özge Dinç
- Department of Biotechnology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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Kowalski S, Mikulec A, Skotnicka M, Mickowska B, Makarewicz M, Sabat R, Wywrocka-Gurgul A, Mazurek A. Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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8
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115238] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.
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10
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Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Al‐Hilphy AR, Gavahian M, Barba FJ, Lorenzo JM, Al‐Shalah ZM, Verma DK. Drying of sliced tomato (
Lycopersicon esculentum
L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Universitat de València Avda. Vicent Andres Estelles, s/n Burjassot Valencia Spain
| | | | | | - Deepak Kumar Verma
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Bengal India
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12
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Kowalski S, Mikulec A, Pustkowiak H. Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/129015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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13
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Ashraf W, Shehzad A, Sharif HR, Aadil RM, Rafiq Khan M, Zhang L. Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Aamir Shehzad
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
- UniLaSalle, Univ. Artois, EA7519 ‐ Transformations & Agro‐ressources, Normandie Université Mont‐Saint‐Aignan France
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore Gujrat Campus Gujrat Pakistan
| | - Rana Muhammad Aadil
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- Faculty of Food, Nutrition and Home Sciences National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- The Food College Shihezi University Shihezi China
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The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. SUSTAINABILITY 2020. [DOI: 10.3390/su12166691] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population.
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Carev I, Maravić A, Ilić N, Čikeš Čulić V, Politeo O, Zorić Z, Radan M. UPLC-MS/MS Phytochemical Analysis of Two Croatian Cistus Species and Their Biological Activity. Life (Basel) 2020; 10:life10070112. [PMID: 32674268 PMCID: PMC7399921 DOI: 10.3390/life10070112] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/06/2020] [Accepted: 07/09/2020] [Indexed: 12/26/2022] Open
Abstract
Aqueous extracts of two Cistus species wild growing in Croatia-Cistus creticus (CC) and Cistus salviifolius (CS)-have been assessed with UPLC-MS/MS, showing 43 different phytochemicals, with flavonol glycosides: myricetin-3-hexoside and myricetin-rhamnoside, predominate ones in CC and myricetin-3-hexoside in CS. Antioxidant potential tested with the FRAP method showed no difference between CS and CC aqueous extracts, while higher phenolic content of CC comparing to CS, determined with a Folin-Cicolateu reagent correlated to its higher antioxidant capacity observed by the DPPH method. Both extracts were assessed for antimicrobial activity, using disc-diffusion and broth microdilution assays, targeting the opportunistic pathogens, associated with food poisoning, urinary, respiratory tract, blood stream and wound infections in humans. Antimicrobial assays revealed that fungi were in general more sensitive to both Cistus aqueous extracts, comparing to the bacteria where two extracts showed very similar activity. The most potent activity was observed against A. baumannii for both extracts. The extracts were tested on human lung cancer (A549) cell line using the MTT assay, showing very similar antiproliferative activity. After 72 h treatment with CC and CS aqueous extracts in concentration of 0.5 g/L, the viability of the cells were 37% and 50% respectively, compared to non-treated cells.
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Affiliation(s)
- Ivana Carev
- Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia; (I.C.); (O.P.)
| | - Ana Maravić
- Faculty of Science, University of Split, 21000 Split, Croatia; (A.M.); (N.I.)
| | - Nada Ilić
- Faculty of Science, University of Split, 21000 Split, Croatia; (A.M.); (N.I.)
| | | | - Olivera Politeo
- Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia; (I.C.); (O.P.)
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
| | - Mila Radan
- Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia; (I.C.); (O.P.)
- Correspondence:
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