Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation.
Food Sci Technol Int
; : 10820132241248483, 2024 Apr 23.
Article
en En
| MEDLINE
| ID: mdl-38651275
ABSTRACT
Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Food Sci Technol Int
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2024
Tipo del documento:
Article
País de afiliación:
Turquía
Pais de publicación:
Estados Unidos