Abstract
The aim of the current study is to investigate the effect of adding ginger powder (0, 3, 6 and 9%) in formulation of antioxidant-enriched bakery products (e.g. bread and rusk) possessed good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, total phenolic and total flavonoid content, antioxidant activity and sensory analysis (hedonic test) of the supplemented bread were determined. The highest phenolic content (194±4.03 mg gallic acid equivalent /100g) were achieved in the bread having the highest percentage of ginger powder (9%). The total flavonoids content in ginger bread was about 6-20 folds higher than in the control bread. The addition of ginger flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, which increased from 194 μmol Trolox equivalent antioxidant coefficient (TEAC) /100g in wheat bread to 8205 μmol TEAC /100 g for bread containing 9% ginger powder. Phenolic and tannin were, also, slightly increased with increasing adding ginger powder to wheat flour. The sample containing 9% ginger powder showed the worst results regarding the rheological properties indicating that the dough and the bread had a tough structure. Moreover, by sensory evaluation this bread sample was not acceptable. Among the studied samples, 3% ginger sample showed good rheological characteristics and much higher anti-oxidant content compared to the control. 3% ginger bread and rusk, also, showed the highest sensorial acceptability compared with other ginger powder simples (6 and 9%) and not significantly different in most sensory characteristics compared with control samples (bread and rusk).
Highlights
Common wheat (Triticum aestivum L.) is an important component of the human diet, and is used in the production of many food products, including bread, noodles, steamed bread, and cakes, providing energy based on the high contents of protein and carbohydrate
Rheological properties of wheat flour dough are essential for the successful manufacturing of bakery products because they determine its behavior during mechanical handling, thereby affecting the quality of the finished products [30]
The highest increase in water absorption (59.1%) was found with the addition of 9% ginger powder compared to that found in the control sample (57.7%)
Summary
Common wheat (Triticum aestivum L.) is an important component of the human diet, and is used in the production of many food products, including bread, noodles, steamed bread, and cakes, providing energy based on the high contents of protein and carbohydrate. Wheat products contain high levels of antioxidants, mostly coming from phenolics, which confer protection against cancer and heart diseases [1,2]. Synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxyltoluene (BHT), are suspected of being carcinogenic and causing liver damage [3]. Most of the phenolic compounds are located in the bran, which constitutes the outermost parts of the grain. The milling of the wheat grain aimed to remove the bran or outer layers of the grain to obtain the refined white flour [5] and as a result removing most of the phenolic compounds
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.
