Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads h...

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Bibliographic Details
Main Authors: Chrysanthi Nouska, Maria Irakli, Miltiadis Georgiou, Anastasia E. Lytou, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G. Biliaderis, Athina Lazaridou
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
bread texture
antioxidant activity
phenolic compounds
SPME-GC/MS
LC/MS
essential oil extraction by-products
Online Access:https://www.mdpi.com/2304-8158/12/21/4007

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https://www.mdpi.com/2304-8158/12/21/4007

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