Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats

Fahmy, H.M.; El-Waseif, M.A.; Badr, S.A.; Abd-Elazim, E.I.; Sabry, A.M.; Shaaban, H.A.

doi:10.3923/pjbs.2022.993.1000

Cited by 3 publications

(4 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The enrichment of red algae was studied by Yousef et al 20 , while Hussein et al 21 assessed low-protein variants. Ingredients like seed coats, rice bran, and watermelon rinds were experimented with to assess changes in chemical and sensory properties, as well as potential health benefits 22 – 25 . Also, the color attributes of Baladi bread can be altered by ingredients and processing techniques.…”

Section: Introductionmentioning

confidence: 99%

“…The influence of coriander seeds, nano-powders, and red algae on color parameters was highlighted 17 , 20 , 28 . The impact of watermelon rinds and rice bran was assessed 23 , 25 , and wheat grain fertilization techniques were compared 29 . However, olive oil amounts did not significantly change ciabatta bread color 30 .…”

Section: Introductionmentioning

confidence: 99%

“…Barley and red algae were observed for nutritional gains but with some sensory changes 18 , 20 . Watermelon rind flour could replace up to 15% of wheat flour without affecting sensory attributes 25 . The role of enzymes and storage temperature on bread freshness was emphasized by Ghoshal et al 34 and El-Sayed 35 while higher protein content and dairy by-products were linked to extended freshness and shelf-life 29 , 36 .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Hussein,

El-Aal,

Morsy

et al. 2024

Sci Rep

View full text Add to dashboard Cite

This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. The findings show that a 30% replacement with FE or FT significantly enhances the bread's nutritional profile, notably increasing protein, fiber, ash, and moisture content. Rheological analysis revealed that FE and FT alter dough handling, with a notable improvement in dough stability and mixing tolerance at 30% FT. Sensory evaluation indicated acceptable qualities even at higher substitution levels, although 30% FE showed slight declines in certain attributes. Furthermore, bread supplemented with 30% FT demonstrated slower staling and potentially extended shelf life. These results highlight the potential of FE and FT as nutritional enhancers in bread formulations, with 30% FT emerging as the optimal replacement level for balancing nutritional benefits and sensory acceptance.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Hussein,

El-Aal,

Morsy

et al. 2024

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Other authors added watermelon purée and juice to the wheat bread and concluded that these additions enriched the bread with nutrients [14]. The bread was additionally enriched with watermelon rind powder, which is expected to enhance its superior qualities [15,16].…”

Section: Introductionmentioning

confidence: 99%

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

Wójcik,

Bieńczak,

Woźniak

et al. 2023

Processes

View full text Add to dashboard Cite

Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat flour, and pea protein enriched with watermelon seed flour at different contents (0, 5, 10, and 15%). The physical, chemical, and sensory properties of the bread were determined. Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample, but in the case of parameters of crumb color, no significant changes were observed (∆E < 5). Taking into account the sensory analysis, it is recommended to add 5% WSF to the base recipe; such bread meets the requirements for low-carbohydrate and high-protein food. The value of the amino acids (mg/g−1) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0),higher than the corresponding value in the control bread. The findings suggested that the addition of WSF at a concentration of 5% could be used as a valuable functional ingredient to enhance the nutritive content of low-carbohydrate and high-protein bread, especially for the elderly and physically active people.

show abstract

Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.

Hassona,

El-Aal,

Morsy

et al. 2023

Preprint

View full text Add to dashboard Cite

This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. Meanwhile, HWF was higher in total carbohydrates. Water absorption, arrival time, dough-development time, mixing tolerance index and dough weakening were significantly increased, however dough-stability was decreased parallel with an increment of the WF substitution level using the FE and FT. The addition of FE and FT with HWF with increasing proportions from 10–30% decreased the Extensibility, Resistance to extension and energy of dough, while proportional number increased. Nutritional analysis revealed that the incorporation of either Fagopyrum species significantly boosted levels of protein, fat, fiber, and ash, while diminishing carbohydrate content. As for color attributes, the L* and b* values decreased as buckwheat supplementation increased. Sensory evaluations exhibited a downward trend for attributes such as taste, aroma, crust hue, crumb structure, bread shape, layer separation, and overall appearance with increasing buckwheat content. In summary, this research offers valuable insights into how locally sourced Egyptian buckwheat flours can be used to both fortify the nutritional profile and influence the rheological and sensory properties of Balady bread.

show abstract

Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats

Cited by 3 publications

References 38 publications

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.

Contact Info

Product

Resources

About