Abstract
ABSTRACTThe main aim of the present study was to compare the effects of Cordyceps militaris-fermented chickpea (CFC) and non-fermented chickpea (NFC) flour addition on quality (including proximate composition, specific volume, crust and crumb colour, molecular mobility, crumb texture, sensory evaluation) and antioxidant properties of wheat bread, and also compare with these properties on the wheat-only bread. The wheat flour was partially substituted by NFC and CFC at a level of 50 g/Kg flour basis, respectively. Addition of chickpea flour (both CFC and NFC) to wheat bread showed higher protein, fat content, yellowness index values as well as enhanced the phenolics content and antioxidant activity whereas lower lightness values were observed, and CFC–wheat bread showed higher phenolics and antioxidant activity than NFC–wheat bread. Furthermore, bread incorporated with CFC exhibited higher specific volume and lower crumb hardness than the wheat-only bread but addition of NFC resulted in a negative effect on specific volume and crumb firmness. Sensory evaluations revealed that breads substituted with CFC got the highest scores in terms of appearance, texture, colour and overall acceptance. Results suggested that bread fortified with CFC improved quality (specific volume, texture, colour, sensory) and antioxidant properties, and thus was consider of great potential in the production of high consumer acceptable as well as quality and antioxidant properties improved bread.Abbreviations: NFC: non-fermented chickpeas; CFC: Cordyceps militaris-fermented chickpeas; TCD*: total colour difference; LF-NMR: low field nuclear magnetic resonance; DPPH: 2,2-diphenyl-1-picrylhydrazyl; ABTS: 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt; TPC: total phenolics content; Vitamin C, ascorbic acid.
Highlights
Bread is one of the most popular and widespread baked products consumed all over the world
The present study demonstrated that substitution of Cordyceps militaris-fermented chickpea (CFC) with wheat flour in the bread formula significantly improved the quality and antioxidant properties compared to the wheat-only bread
Mobility was different in the non-fermented chickpea (NFC)–wheat and CFC–wheat breads as compared with the wheat-only bread, which may have affected the development of the gluten network resulting in different textural properties
Summary
Bread is one of the most popular and widespread baked products consumed all over the world. They are traditionally made by adding basic ingredients, such as wheat flour, yeast, sugar, milk powder, water, improver, shortening and salt (Koletta, Irakli, Papageorgiou, & Skendi, 2014). Industries and researchers are involved in optimizing bread-making technology to improve the quality, taste, variety and availability of bioactive compounds, adding some of components with nutraceutical and functional properties for the final aim to formulate a product with physiological effectiveness encountering consumers’ acceptance in terms of appearance, taste and texture (Dziki, Różyło, Gawlik-Dziki, & Świeca, 2014; Marpalle, Sonawane, & Arya, 2014)
Sign-in/Register to view highlights & summary 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.
