Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties

Akbaş, Meryem; Kılmaoğlu, Hilal

doi:10.24925/turjaf.v10i10.1838-1844.5168

Cited by 4 publications

(4 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They also demonstrated that a high baking temperature completely destroyed the ascorbic acid in all enriched samples. In a separate study by Akbas and Kilmanoglu, 2022 [50], they observed a significant increase (p < 0.05) in the phenolic content of all bread that had fruit and vegetables added when compared to the control group.…”

Section: Total Polyphenolic Contentmentioning

confidence: 91%

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties.

show abstract

Section: Total Polyphenolic Contentmentioning

confidence: 91%

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…In [20], the issue of the influence of extracts of some vegetables and fruits on the rheological properties of dough and wheat bread was investigated. It is proved that the use of extracts reliably increases the biological value of bread.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Nevertheless, regardless of the type of pumpkin-containing semi-finished product, in the end, the finished product has a higher biological value. The schemes of experiment of works given above [19][20][21][22] do not always contain the minimum and maximum influence of the investigated factor. This makes it impossible to establish the optimal amount of pumpkin-containing semi-finished product in the finished product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

View full text Add to dashboard Cite

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

show abstract

“…It is considered the plant's richest bioactive compounds such as phenolic acids, tannins, flavanols, and anthocyanins (Li et al, 2006;Masci et al, 2016). This composition has given it several properties both in the medical field and in the food industry (Kandylis et al, 2020) The application of pomegranates and these derivatives in the agro-food sector has been the subject of research work, which has attempted to evaluate their antioxidant and antimicrobial activities (Akbaş et Kılmanoğlu, 2022 ;Panza et al, 2021;Mastrodi Salgado et al, 2012;Kanatt et al, 2010). Indeed, Konsoula (2016); El-Hadary and Taha (2019) report that the extract of pomegranate peels provides better oxidative stability of edible oils compared to BHT (butyl hydroxytoluene) and TBHQ (tert-butyl hydroquinone), thus samples pomegranate peel extracts in containers retain their antioxidant capacities well for a long time, under accelerated oxidation conditions, indicating that these extracts contain antioxidants offering better protection.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice

youcef

Mameri²

2023

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

This study evaluated the possibility to use pomegranate peel: an agro-industrial bay product as a conservative agent for fruit juice. Extraction of active compounds of. Punica granatum L. peels was made by maceration with ethanol and the evaluation of antioxidant and antimicrobial activity were conducted using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and disk diffusion method in agar medium, while self-life tests of orange juice monitoring the pH, total soluble solids, titratable acidity, cloud value, browning index and total mesophilic germs were conducted during 18 days. The results highlighted that pomegranate peel extract (PPE) showed a higher phenol and flavonoid content and strong antioxidant activity with an inhibitory concentration (IC50) of 6.22 μg / mL, as well as the antimicrobial activity indicated a higher inhibitory effect. Furthermore, shelf life tests showed a significant effect on browning index, titratable acidity, and lowering of microbial growth during storage compared to the controls, while pH, total soluble solids, and cloud value are not affected. These results allow us to consider pomegranate peel extract as a potential conservator for healthy and sustainable food.

show abstract

Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties

Cited by 4 publications

References 26 publications

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Development of wheat bread recipe with pumpkin paste

Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice

Contact Info

Product

Resources

About