Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially substituted...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/15/7930 |
| _version_ | 1797414512466329600 |
|---|---|
| author | Dariusz Dziki Waleed H. Hassoon Beata Biernacka Urszula Gawlik-Dziki |
| author_facet | Dariusz Dziki Waleed H. Hassoon Beata Biernacka Urszula Gawlik-Dziki |
| author_sort | Dariusz Dziki |
| collection | DOAJ |
| description | Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially substituted with 0, 1, 2, 3, 4, and 5% PL. Bread dough was prepared using the direct method. Bread loaves were cooled, and then their volume, texture, color, total phenolic content, and antioxidant activity were evaluated. In addition, a sensory evaluation of bread was performed. Incorporation of PL into wheat decreased the bread volume and increased the crumb moisture but had little influence on the crumb texture. The crumb of the enriched bread was darker and greener compared with the control sample. PL addition increased the redness of the crumb as well. The total color difference for the enriched bread ranged from 9.3 to 21.4. According to the sensory evaluation, the amount of wheat flour added to PL should not exceed 3%. Such a kind of bread showed about a twofold higher level of phenolic compounds and enhanced antioxidant activity compared with the control bread. This study showed that powdered PL can be a valuable nutritional supplement to wheat bread. Future research should focus on the possibilities of fortifying various types of food with this additive. |
| first_indexed | 2024-03-09T05:34:20Z |
| format | Article |
| id | doaj.art-53731a9affd04faba6b6021de7d5b781 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T05:34:20Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-53731a9affd04faba6b6021de7d5b7812023-12-03T12:30:16ZengMDPI AGApplied Sciences2076-34172022-08-011215793010.3390/app12157930Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat BreadDariusz Dziki0Waleed H. Hassoon1Beata Biernacka2Urszula Gawlik-Dziki3Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St, 20-612 Lublin, PolandDepartment of Animal Production, Faculty of Agriculture, University of Al-Qasim Green, Babylon 964, IraqDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St, 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandParsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially substituted with 0, 1, 2, 3, 4, and 5% PL. Bread dough was prepared using the direct method. Bread loaves were cooled, and then their volume, texture, color, total phenolic content, and antioxidant activity were evaluated. In addition, a sensory evaluation of bread was performed. Incorporation of PL into wheat decreased the bread volume and increased the crumb moisture but had little influence on the crumb texture. The crumb of the enriched bread was darker and greener compared with the control sample. PL addition increased the redness of the crumb as well. The total color difference for the enriched bread ranged from 9.3 to 21.4. According to the sensory evaluation, the amount of wheat flour added to PL should not exceed 3%. Such a kind of bread showed about a twofold higher level of phenolic compounds and enhanced antioxidant activity compared with the control bread. This study showed that powdered PL can be a valuable nutritional supplement to wheat bread. Future research should focus on the possibilities of fortifying various types of food with this additive.https://www.mdpi.com/2076-3417/12/15/7930bread qualitytextureantioxidant propertiescolorsensory evaluation |
| spellingShingle | Dariusz Dziki Waleed H. Hassoon Beata Biernacka Urszula Gawlik-Dziki Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread Applied Sciences bread quality texture antioxidant properties color sensory evaluation |
| title | Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread |
| title_full | Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread |
| title_fullStr | Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread |
| title_full_unstemmed | Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread |
| title_short | Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread |
| title_sort | dried and powdered leaves of parsley as a functional additive to wheat bread |
| topic | bread quality texture antioxidant properties color sensory evaluation |
| url | https://www.mdpi.com/2076-3417/12/15/7930 |
| work_keys_str_mv | AT dariuszdziki driedandpowderedleavesofparsleyasafunctionaladditivetowheatbread AT waleedhhassoon driedandpowderedleavesofparsleyasafunctionaladditivetowheatbread AT beatabiernacka driedandpowderedleavesofparsleyasafunctionaladditivetowheatbread AT urszulagawlikdziki driedandpowderedleavesofparsleyasafunctionaladditivetowheatbread |