Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal pu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-02-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/3/28 |
| _version_ | 1818148918725181440 |
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| author | Bouchra Sayed Ahmad Thierry Talou Evita Straumite Martins Sabovics Zanda Kruma Zeinab Saad Akram Hijazi Othmane Merah |
| author_facet | Bouchra Sayed Ahmad Thierry Talou Evita Straumite Martins Sabovics Zanda Kruma Zeinab Saad Akram Hijazi Othmane Merah |
| author_sort | Bouchra Sayed Ahmad |
| collection | DOAJ |
| description | Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread. |
| first_indexed | 2024-12-11T12:58:47Z |
| format | Article |
| id | doaj.art-b08a6afb7222452cbd3eeda933a83722 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T12:58:47Z |
| publishDate | 2018-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b08a6afb7222452cbd3eeda933a837222022-12-22T01:06:31ZengMDPI AGFoods2304-81582018-02-01732810.3390/foods7030028foods7030028Protein Bread Fortification with Cumin and Caraway Seeds and By-Product FlourBouchra Sayed Ahmad0Thierry Talou1Evita Straumite2Martins Sabovics3Zanda Kruma4Zeinab Saad5Akram Hijazi6Othmane Merah7Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, FranceLaboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, FranceDepartment of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, LatviaDepartment of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, LatviaDepartment of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, LatviaResearch Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5 Hadath-Beirut, LebanonResearch Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5 Hadath-Beirut, LebanonLaboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, FranceMalnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.http://www.mdpi.com/2304-8158/7/3/28carawaycuminbread qualityby-productsradical scavenging activitytotal phenolic |
| spellingShingle | Bouchra Sayed Ahmad Thierry Talou Evita Straumite Martins Sabovics Zanda Kruma Zeinab Saad Akram Hijazi Othmane Merah Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour Foods caraway cumin bread quality by-products radical scavenging activity total phenolic |
| title | Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour |
| title_full | Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour |
| title_fullStr | Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour |
| title_full_unstemmed | Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour |
| title_short | Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour |
| title_sort | protein bread fortification with cumin and caraway seeds and by product flour |
| topic | caraway cumin bread quality by-products radical scavenging activity total phenolic |
| url | http://www.mdpi.com/2304-8158/7/3/28 |
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