Abstract
The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.
Highlights
Relationship between health and food has an increasing impact on food innovation due to popularity of the concept for functional foods
Cereal based food products such as biscuits, cakes, cookies and bread feed up large masses by providing antioxidants and other healthy compounds along with dietary fibers (Ktenioudaki & Gallagher, 2012)
The time of dough development was observed to increase with increasing percentage of ginger powder incorporation up to 8 percent in comparison with control sample
Summary
Relationship between health and food has an increasing impact on food innovation due to popularity of the concept for functional foods. Use of nutritional knowledge and its practice in developing novel food products to improve the consumer health is necessary (Peressini & Sensidoni, 2009). Cereal based food products such as biscuits, cakes, cookies and bread feed up large masses by providing antioxidants and other healthy compounds along with dietary fibers (Ktenioudaki & Gallagher, 2012). Herbs are the important segment of human diet and can be use as ingredient in the formulation of bread. Besides their aesthetical value, herbs provide antimicrobial, antioxidative and preservative effects (Balestra et al, 2011). Ginger contains gingerols with various health benefits and reported to lower the risk of obesity, colon cancer, arthritis and diabetes (Young et al, 2006; Bailey-Shaw et al, 2008). Other than its medicinal aspects, ginger can be used as antioxidant rich supplement (Shirin Adel & Jamuna, 2010)
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