Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

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.