Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Alsuhaibani, Amnah Mohammed

doi:10.1155/2018/8308361

Cited by 27 publications

(26 citation statements)

References 23 publications

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“…Growing interest is now focused to ES powder because it can be used as a mineral source for fortification of different food products, e.g., yoghurt [13], biscuits [14], chocolate cakes [15], bread [16][17][18]. Based on this information, this study contributes to the valorisation of food waste (ES) to obtain a new product: white bread enriched in Ca as a natural source.…”

Section: Introductionmentioning

confidence: 99%

White Bread Fortified with Calcium from Eggshell Powder

Platon¹,

Aruş²,

Georgescu³

et al. 2020

Rev. Chim.

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This paper presents the preparation of white bread with different hen eggshell powder additions. The aim of this paper is to resolve at least two important aspects: the waste recovery from food industry and fortification of white bread with minerals (calcium). The addition of eggshell powder to the white bread preparation was up to 2% and an increase in bread quality was on elasticity and humidity starting with 0.5% eggshell powder addition. Bread aging occurred 10 to 12 h after its baking. After 24 h, all physico-chemical properties of bread crust and crumb in the case of fortified bread with calcium had a positive effect.

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Section: Introductionmentioning

confidence: 99%

White Bread Fortified with Calcium from Eggshell Powder

Platon¹,

Aruş²,

Georgescu³

et al. 2020

Rev. Chim.

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“…Man et al [13] reported that the addition of 30% chickpea flour increased the ash content of wheat flour by four times. An increase was observed in the same elements during bread fortification with different dairy products (milk powder, whey protein concentrate powder, and buttermilk powder) with significantly higher levels than wheat bread [41,42].…”

Section: Mineral Compositionmentioning

confidence: 95%

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Benali

En-nahli²,

Noutfia³

et al. 2021

Foods

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Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

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“…In addition, the eggshell and oyster bread had significantly higher levels of calcium, iron, zinc, and phosphorus than the control. The fortification of bread with natural sources of calcium, such as skimmed milk powder and waste products, like oyster shell and eggshell powders, was demonstrated to improve the rheological characteristics of dough and the quality and nutritional properties compared to the control bread [ 89 ]. Although some studies investigated the high value of calcium from seafood by-products as food supplement, it must be considered that solubilization and ionization processes are necessary for its real adsorption.…”

Section: Mineral Saltsmentioning

confidence: 99%

Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards

Mutalipassi

Esposito

Ruocco

et al. 2021

Foods

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Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era.

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Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Cited by 27 publications

References 23 publications

White Bread Fortified with Calcium from Eggshell Powder

White Bread Fortified with Calcium from Eggshell Powder

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards

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