Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa)

Mata-Ramírez, Daniel; Serna‐Saldívar, Sergio O.; Villela-Castrejón, Javier; Villaseñor-Durán, Mary C.; Buitimea‐Cantúa, Nydia E.

doi:10.1007/s11694-018-9883-4

Cited by 13 publications

(3 citation statements)

References 36 publications

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“…Regarding FRAP activity, T 0, T 1 , T 2 , T 3 , and T 4 exhibited activity of 39.98, 32.83, 28.49, 3.27, and 21.43 μmol TE/g DW. Tis study results were in agreement with the fndings of Mata-Ramírez et al [50] who reported that Roselle (Hibiscus sabdarifa)-supplemented bread at 9% addition level exhibited 2.7 times higher antioxidant activity in comparison with that of control. Tese results are in agreement with the fndings of Feng et al [4].…”

Section: Antioxidant Profle Of Mlp-supplemented Leavenedsupporting

confidence: 91%

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Khan

Shakoor

Ameer

et al. 2023

Journal of Food Quality

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Moringa (Moringa oleifera) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher ( p < 0.05 ) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μmol TE/g DW), FRAP activity (21.43 ± 0.08 μmol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T2 supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries.

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Section: Antioxidant Profle Of Mlp-supplemented Leavenedsupporting

confidence: 91%

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Khan

Shakoor

Ameer

et al. 2023

Journal of Food Quality

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“…Pycia and Ivanisowa [ 12 ] and Pycia and Kapusta [ 13 ] showed an increase in the antioxidant potential and total polyphenol content in breads enriched with dry walnuts and hazelnuts as well as walnuts and hazelnuts of various degrees of maturity. However, an increase in the antioxidant activity of wheat bread was noted in other studies on the use of different types of additives, i.e., leaves, e.g., parsley [ 22 ] and onion [ 46 ]; roots, e.g., dandelion [ 29 ]; fruit, e.g., sea buckthorn [ 47 ] and citrus albedo [ 48 ]; and flowers, e.g., hibiscus [ 49 ].…”

Section: Resultsmentioning

confidence: 95%

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Pycia

Pawłowska

Kaszuba

et al. 2022

Foods

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The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves’ volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.

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“…Pycia and Ivanisova [41] and Pycia and Kapusta [42] demonstrated an increase in the TPC and the antioxidant activity in breads enriched with dry walnuts and hazelnuts, as well as walnuts and hazelnuts at different stages of ripeness. Similarly, Dziki et al [30], Gawlik-Dziki et al [43], Cacak-Pietrzak et al [44], Lee and Kim [45], Taglieri et al [46] and Mata-Ramírez et al [47] observed an increase in the polyphenol content together with antioxidant properties in bread formulations supplemented with parsley leaves, onion, dandelion, sea buckthorn, citrus albedo or hibiscus flowers, respectively. In the present study, the addition of 2.5% leaf content to dough and bread resulted in an augmentation in the TPC of 135% and 217%, respectively, compared to the control samples.…”

Section: Total Phenolic Content and Antioxidant Potential Of Dough An...mentioning

confidence: 94%

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

Pycia,

Pawłowska,

Kaszuba

2024

Applied Sciences

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The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%. Serving as a control sample was wheat bread without WLs. The bread was made using a single-phase method using yeast. As part of the research methodology, laboratory baking parameters (dough yield, total oven loss, bread yield), loaf volume and loaf specific volume were determined. Additionally, the colors of the dough, crust and bread crumb were determined in the CIE L*a*b* space. The crumb texture profile was assessed using the TPA test. Additionally, the antioxidant power and the total phenolic content of the dough and bread were tested. The consumer acceptability of the sensory features of the bread was also assessed. The test results were statistically analyzed using a one-way ANOVA. It was found that enriching the bread recipe with WLs had a significant impact on its quality. The control bread had the highest volume, and replacing wheat flour with dried leaves resulted in a significant reduction in volume, which was greater at higher WLs contents. Similarly, as the proportion of WLs in the recipe increased, a significant decrease in the brightness of both the dough and the crumb of the obtained bread was observed. A texture analysis showed that bread with a WLs content of 2.5% was the most different from the control bread and other tested breads. However, it was found that enriching bread with the unconventional addition of walnut leaves had a very good effect on its health benefits. The antioxidant activity and the content of total phenolics in the bread grew with the increase in the share of WLs in the recipe.

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Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa)

Cited by 13 publications

References 36 publications

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

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