Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

El-Refai, A. A.; Shalaby, M. T.; El-Gammal, Rania; Motawea, El-Zahraa M.; Ali, Abdessalem Ben Haj

doi:10.21608/jfds.2021.201815

Cited by 3 publications

(2 citation statements)

References 24 publications

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“…But, the gluten content in wheat flour was about 27.50%, while the flaxseed flour was free from wet gluten. These obtained results are nearly accordance with (Abd El-Ghany, 2020) and (El-Refai et al, 2021) resulted that wheat flour 72% extraction contain in (%), 13.82 (moisture), 11.21 (protein), 0.72 (Ash), 0.61 (crude fibers) and 86.28% carbohydrates as well as wet gluten (25.67%). Furthermore, the high level of dietary fiber in flaxseeds may prevent or lower the risk of a number of diseases.…”

Section: Resultssupporting

confidence: 90%

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

Fathi,

Rabie,

El-Gammal

2024

Journal of Food and Dairy Sciences

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This paper pointed to study the impact of flaxseed flour partial replacement with wheat flour in toast bread preparation. The chemical composition, bioactive compounds and antioxidant activity (DPPH) of wheat and flaxseeds flour were evaluated. Four toast bread samples were prepared using 10, 20, 30, and 100% flaxseed flour replaced with the wheat flour and the sensory evaluation of prepared toast bread samples was studied to choose the most acceptable bread sample to customers. The chemical analysis results showed that, compared to wheat flour (72% extract), flaxseed flour had a low carbohydrate content, no gluten, in addition to its high protein and fiber content, which recorded 19.87 and 13.61%, respectively. It is known that flaxseed flour is one of the best plant sources of antioxidant chemicals. Therefore, the results recorded the highest value of total phenolic content, which amounted to 0.364 mg/g, total flavonoids 6.667 mg/g, and antioxidant activity (DPPH) 86.131% compared to wheat flour. The control toast bread sample had no significant difference with other sample contained 10% flaxseeds flour in crust color, crumb color, odor, taste and overall acceptability values. Also, the results of testing the dough's rheological characteristics showed that they were affected by the addition of flaxseed flour. Moreover, replacing 10% of wheat flour with flaxseed flour led to an increase in water absorption and dough development time, while stability and dough energy values decreased with the addition of flaxseed flour.

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Section: Resultssupporting

confidence: 90%

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

Fathi,

Rabie,

El-Gammal

2024

Journal of Food and Dairy Sciences

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“…Therefore, the most popular applications tend to be those with low water activity, such as high-boiling-point candies, jellies, and gum confectionery. It has been traditionally used as an antidiabetic and has been shown to possess anticancer and antioxidant properties [ 20 ]. On the other hand, spirulina also has the ability to provide an intense blue tone to food, besides having potential as an anticancer, antiviral, antioxidant, and antiallergic agent, which explains its increasing use.…”

Section: Molecular Structures Of Natural Origin With Colorant Propertiesmentioning

confidence: 99%

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

et al. 2023

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Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.

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Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

Skåra

Løvdal

Skipnes

et al. 2022

Food Reviews International

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Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

Cited by 3 publications

References 24 publications

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review

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