Abstract
This study examined the quality characteristics of bread enriched with Suaeda asparagoides powder, including antioxidative activity, at concentrations of 0%, 1%, 2%, 3%, and 4%. Analysis of Suaeda asparagoides powder revealed a moisture content of 5.34%, ash content of 21.03%, protein content of 32.08%, fat content of 5.12%, and a DPPH-free radical scavenging ability of 90.24%. The moisture content of the bread decreased with an increase in Suaeda asparagoides powder, although the difference was not significant. Conversely, the pH of the bread increased with higher concentrations of Suaeda asparagoides powder. The addition of Suaeda asparagoides powder led to an increase in weight, while the volume, cost, and baking loss rate decreased with higher concentrations. Hardness increased with greater amounts of Suaeda asparagoides powder, whereas springiness remained unchanged between the control group and the group with added Suaeda asparagoides powder. Sensory evaluation revealed that bread with 2% Suaeda asparagoides powder received the highest scores for color, flavor, taste, and overall preference. These results suggest that 2% is the optimal concentration of Suaeda asparagoides powder for enhancing the sensory quality and functional benefits of the bread.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
