Herbal Fortification of Bread with Fennel Seeds
Fennel seeds are a source of many nutrients, i.e. sugars, minerals, essential fatty acids, vital vitamins, protein and fibre. They are also rich in essential oil and many flavonoids. The sweet-flavoured fennel seeds are very popular worldwide and are extensively used in culinary and therapeutic fiel...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/160840 |
| _version_ | 1797430539908546560 |
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| author | Lipi Das Utpal Raychaudhuri Runu Chakraborty |
| author_facet | Lipi Das Utpal Raychaudhuri Runu Chakraborty |
| author_sort | Lipi Das |
| collection | DOAJ |
| description | Fennel seeds are a source of many nutrients, i.e. sugars, minerals, essential fatty acids, vital vitamins, protein and fibre. They are also rich in essential oil and many flavonoids. The sweet-flavoured fennel seeds are very popular worldwide and are extensively used in culinary and therapeutic fields. Bread fortified with fennel seed powder is thus likely to have higher consumer acceptability than white or other fortified bread. In this study, bread samples were prepared by supplementing white flour with fennel seed powder at the levels of 3.0, 5.0, 7.0, 10.0 and 15.0 % and their physical, sensory, antioxidant and staling characteristics were determined. Crumb moisture increased and reached the maximum at 7.0 % level of supplementation with gradual increase in crumb firmness. An attempt has been made to understand the role of fennel seed powder in the bread samples during storage. Antioxidant activity (i.e. total phenolic content, ferric reducing antioxidant power and 2,2- -diphenyl-1-picrylhydrazyl radical scavenging) showed an increase up to 7.0 % level of supplementation. Bread with fennel seed content between 5.0 and 7.0 % showed the highest acceptability among the fortified bread samples. |
| first_indexed | 2024-03-09T09:29:04Z |
| format | Article |
| id | doaj.art-800952dad5394777827a7ea65a18bd38 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:29:04Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-800952dad5394777827a7ea65a18bd382023-12-02T04:51:01ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-01513434440Herbal Fortification of Bread with Fennel SeedsLipi Das0Utpal Raychaudhuri1Runu Chakraborty2Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, IndiaDepartment of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, IndiaDepartment of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, IndiaFennel seeds are a source of many nutrients, i.e. sugars, minerals, essential fatty acids, vital vitamins, protein and fibre. They are also rich in essential oil and many flavonoids. The sweet-flavoured fennel seeds are very popular worldwide and are extensively used in culinary and therapeutic fields. Bread fortified with fennel seed powder is thus likely to have higher consumer acceptability than white or other fortified bread. In this study, bread samples were prepared by supplementing white flour with fennel seed powder at the levels of 3.0, 5.0, 7.0, 10.0 and 15.0 % and their physical, sensory, antioxidant and staling characteristics were determined. Crumb moisture increased and reached the maximum at 7.0 % level of supplementation with gradual increase in crumb firmness. An attempt has been made to understand the role of fennel seed powder in the bread samples during storage. Antioxidant activity (i.e. total phenolic content, ferric reducing antioxidant power and 2,2- -diphenyl-1-picrylhydrazyl radical scavenging) showed an increase up to 7.0 % level of supplementation. Bread with fennel seed content between 5.0 and 7.0 % showed the highest acceptability among the fortified bread samples.http://hrcak.srce.hr/file/160840fennel seedssensory evaluationcrumb moisturecrumb firmnessstarch retrogradationantioxidants |
| spellingShingle | Lipi Das Utpal Raychaudhuri Runu Chakraborty Herbal Fortification of Bread with Fennel Seeds Food Technology and Biotechnology fennel seeds sensory evaluation crumb moisture crumb firmness starch retrogradation antioxidants |
| title | Herbal Fortification of Bread with Fennel Seeds |
| title_full | Herbal Fortification of Bread with Fennel Seeds |
| title_fullStr | Herbal Fortification of Bread with Fennel Seeds |
| title_full_unstemmed | Herbal Fortification of Bread with Fennel Seeds |
| title_short | Herbal Fortification of Bread with Fennel Seeds |
| title_sort | herbal fortification of bread with fennel seeds |
| topic | fennel seeds sensory evaluation crumb moisture crumb firmness starch retrogradation antioxidants |
| url | http://hrcak.srce.hr/file/160840 |
| work_keys_str_mv | AT lipidas herbalfortificationofbreadwithfennelseeds AT utpalraychaudhuri herbalfortificationofbreadwithfennelseeds AT runuchakraborty herbalfortificationofbreadwithfennelseeds |