Effect of Fortification Breadsticks with Milk Thistle Seeds Powder on Chemical and Nutritional Properties

Abstract


 This work aim to verify the importance of milk thistle seed powder (MTSP) as a medicinal plant and effect of fortification wheat flour (WF) with MTSP on chemical and nutritional properties. Therefore, the chemical composition such as ether extract, dietary fiber, crude protein, vitamin C, amino acids and minerals contents were determined. Also, the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Furthermore, the possibility to use MTSP in bread sticks preparation, where the use of MTSP as replacer of WF at different extents (4, 8 and 12%) to prepare bread sticks rich in protein and minerals, as well as organoleptic evaluation of prepared bread sticks were investigated. Results indicated that MTSP have high amount of protein (25%), ether extract (25.56%), crude fiber (29.68%), minerals content (4.55%), vitamin C (4.59 mg∕g), flavonoids (20,65 mg/g), and phenolic compounds (40.33 mg as Gallic /g) (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry. The indispensable and dispensable amino acids are more abundant in MTSP protein. Sensorial evaluation of the obtained products indicated that successful replacement was 4, 8 and 12% of MTSP. So, it could be recommended to use the investigated plant seeds in bread sticks production for its nutritional concept and antioxidative effects. Finally, the use of inexpensive available natural sources of bioactive material and incorporated to our low-cost foods for treatment or protection of our widespread disease is innovated road to produce low price therapeutic foods available to wide levels of our people.

Gluten-Free Crackers Preparation

“…This work confirms that there is a great interest for organic and inorganic compounds due to the different applications for these compounds in different fields [21][22][23][24][25][26][27][28][29].…”

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

“…(3) Preparation of Breadsticks . Breadsticks were prepared according to El-Hadidy et al [ 23 ]. The breadsticks formula is illustrated in Table 1 .…”

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

“…Breadsticks are traditional pencil‐shaped sticks of bread that have been rolled and baked and are are extensively consumed for their taste, crispiness and extended shelf‐life 13 . In addition, breadstick is a food preparation that lends itself well to fortification to improve the overall nutritional profile, as demonstrated in previous studies 14‐16 …”

“…13 In addition, breadstick is a food preparation that lends itself well to fortification to improve the overall nutritional profile, as demonstrated in previous studies. [14][15][16] The present study aimed to investigate the effect of the breadstick fortification with powdered grape pomace (GPP), evaluating the changes in the rheological characteristics of GPP enriched doughs and the technological features of the final products. In addition, the research focused on nutritional aspects such as phenolic compounds, dietary fiber content, antioxidant capability, sensory analysis of control and fortified breadsticks.…”

“… 13 In addition, breadstick is a food preparation that lends itself well to fortification to improve the overall nutritional profile, as demonstrated in previous studies. 14 , 15 , 16 …”