Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Abstract

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

“…Also, the result due to fruit pigments and polyphenol components underwent oxidation reaction and sucrose was participated in caramelization and the Maillard browning during baking. These results were in harmony with those of Admassu et al, (2013) and Aboshora et al, (2016) they stated that the darkening of crust and crumb might have been attributed to high contents of total phenol of doum flour. Also, the Maillard reaction during baking might be due to high lysine content.…”

Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties

“…Previously, we have reported that Doum fruit possesses a high level of valuable component such as DF, carbohydrate, minerals, vitamins, flavonoids and polyphenol compounds (Aboshora et al 2014a, b). Moreover, the fruit has been used in bread production to improve its nutritional properties (Aboshora et al 2016).…”

Application of multi‐block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

“…Segmentation of the tasters into two groups produced more precise models than those obtained using the global average. Equations (10) and (11) are the overall acceptability models for G1 and G2, respectively; these equations contain only the coefficients that result in the best statistical fit. For G1, the obtained model shows R 2 adjusted = 92.5%, P ANOVA = 0.0076 and a standard error of estimate of 0.19.…”

“…The partial substitution of wheat flour by yacon and maca flours could be an alternative to supply the demand of healthier products with sensorial characteristics comparable to traditional ones . The development of a new product is essentially an optimization problem, with the aim of searching for the ideal combination of ingredients .…”