Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours
Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free f...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/7/3255 |
| _version_ | 1797607360889356288 |
|---|---|
| author | Anna Jaroszewska Dariusz Jedrejek Magdalena Sobolewska Iwona Kowalska Małgorzata Dzięcioł |
| author_facet | Anna Jaroszewska Dariusz Jedrejek Magdalena Sobolewska Iwona Kowalska Małgorzata Dzięcioł |
| author_sort | Anna Jaroszewska |
| collection | DOAJ |
| description | Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free flour, but so far, their potential to enrich conventional baking flours has not been comprehensively studied. Hence, the present study aimed at farinographic evaluation of dough based on refined wheat flour with additions of whole white teff (TF) and watermelon seed (WSF) and pomace (DWSF) flours (tested levels 10%, 20%, and 30%), as well as possibly extensive chemical characterization of the plant material tested, including LC-MS/MS, GC-MS, total phenolics, flavonoids, melatonin, and antioxidant potential. Most of the rheological traits were improved in the flour mixtures compared to the base white flour: development time and quality number (above 1.6-fold increase), softening and stability time (up to 1.3-fold change), and water absorption (up to 6%). Overall, the best results were achieved after the addition of watermelon seed pomace. The DWSF material was characterized by the highest levels of P, Mg, Na (7.5, 1.7, 0.4 g/kg, respectively), and Fe and Zn (124 and 27 mg/kg), while TF was the richest in Ca (0.9 g/kg) and Mn (43 mg/kg). Protein and fat levels were significantly higher in watermelon seeds compared to teff (about double and up to 10-fold, respectively). Phytochemical analyses highlighted the abundance of phenolics, especially flavones, in TF, WSF and DWSF flours (244, 93, and 721 mg/kg, respectively). However, the value of total polyphenols was low in all materials (<2 mg GAE/g), which also correlates with the low antioxidant potential of the samples. Watermelon seed pomace was characterized by significantly higher melatonin concentration (60 µg/kg) than teff (3.5 µg/kg). This study provides new information on the chemical composition and application opportunities of teff and watermelon seeds. |
| first_indexed | 2024-03-11T05:29:01Z |
| format | Article |
| id | doaj.art-ae7c5b9d2c1f441ab42822888a01126e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T05:29:01Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ae7c5b9d2c1f441ab42822888a01126e2023-11-17T17:15:50ZengMDPI AGMolecules1420-30492023-04-01287325510.3390/molecules28073255Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed FloursAnna Jaroszewska0Dariusz Jedrejek1Magdalena Sobolewska2Iwona Kowalska3Małgorzata Dzięcioł4Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Pawła VI Street, 71-459 Szczecin, PolandDepartment of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8 Street, 24-100 Puławy, PolandDepartment of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Pawła VI Street, 71-459 Szczecin, PolandDepartment of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8 Street, 24-100 Puławy, PolandDepartment of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, PolandDemonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free flour, but so far, their potential to enrich conventional baking flours has not been comprehensively studied. Hence, the present study aimed at farinographic evaluation of dough based on refined wheat flour with additions of whole white teff (TF) and watermelon seed (WSF) and pomace (DWSF) flours (tested levels 10%, 20%, and 30%), as well as possibly extensive chemical characterization of the plant material tested, including LC-MS/MS, GC-MS, total phenolics, flavonoids, melatonin, and antioxidant potential. Most of the rheological traits were improved in the flour mixtures compared to the base white flour: development time and quality number (above 1.6-fold increase), softening and stability time (up to 1.3-fold change), and water absorption (up to 6%). Overall, the best results were achieved after the addition of watermelon seed pomace. The DWSF material was characterized by the highest levels of P, Mg, Na (7.5, 1.7, 0.4 g/kg, respectively), and Fe and Zn (124 and 27 mg/kg), while TF was the richest in Ca (0.9 g/kg) and Mn (43 mg/kg). Protein and fat levels were significantly higher in watermelon seeds compared to teff (about double and up to 10-fold, respectively). Phytochemical analyses highlighted the abundance of phenolics, especially flavones, in TF, WSF and DWSF flours (244, 93, and 721 mg/kg, respectively). However, the value of total polyphenols was low in all materials (<2 mg GAE/g), which also correlates with the low antioxidant potential of the samples. Watermelon seed pomace was characterized by significantly higher melatonin concentration (60 µg/kg) than teff (3.5 µg/kg). This study provides new information on the chemical composition and application opportunities of teff and watermelon seeds.https://www.mdpi.com/1420-3049/28/7/3255<i>Eragrostis tef</i><i>Citrullus lanatus</i>farinographic analysismineralsnutrientsflavonoids |
| spellingShingle | Anna Jaroszewska Dariusz Jedrejek Magdalena Sobolewska Iwona Kowalska Małgorzata Dzięcioł Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours Molecules <i>Eragrostis tef</i> <i>Citrullus lanatus</i> farinographic analysis minerals nutrients flavonoids |
| title | Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours |
| title_full | Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours |
| title_fullStr | Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours |
| title_full_unstemmed | Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours |
| title_short | Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours |
| title_sort | mineral nutritional and phytochemical composition and baking properties of teff and watermelon seed flours |
| topic | <i>Eragrostis tef</i> <i>Citrullus lanatus</i> farinographic analysis minerals nutrients flavonoids |
| url | https://www.mdpi.com/1420-3049/28/7/3255 |
| work_keys_str_mv | AT annajaroszewska mineralnutritionalandphytochemicalcompositionandbakingpropertiesofteffandwatermelonseedflours AT dariuszjedrejek mineralnutritionalandphytochemicalcompositionandbakingpropertiesofteffandwatermelonseedflours AT magdalenasobolewska mineralnutritionalandphytochemicalcompositionandbakingpropertiesofteffandwatermelonseedflours AT iwonakowalska mineralnutritionalandphytochemicalcompositionandbakingpropertiesofteffandwatermelonseedflours AT małgorzatadziecioł mineralnutritionalandphytochemicalcompositionandbakingpropertiesofteffandwatermelonseedflours |