Abstract
The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.
Highlights
Usage of non-traditional components establishes new properties of wheat flour and could be achieved by milling product from walnuts
It could be associated with the high percentage of polyunsaturated fatty acids where the results showed that the percentages of omega 3 and omega 6 were very high compared with the control
For that reason, incorporating higher levels of walnut flour in the bread derived an enhancement in protein and fat content considering lowering the amount of wheat flour
Summary
Usage of non-traditional components establishes new properties of wheat flour and could be achieved by milling product from walnuts. Despite the improvement of the analytic features, composites have increased bread quality and nutritional benefits They are related to enhanced blood lipoprotein profile, antioxidant activity, antiatherogenic impact, decrease of tumour initiation or advancement, repair of DNA damage, regulation of cell differentiation and proliferation control of immunological activity, induction of phase II metabolic enzymes, and inflammatory reaction [1, 2]. Walnuts are an intriguing source of vegetable protein having 20% of extremely digestible protein and a fair composition of fundamental amino acids [3] These nuts contain about 50% to 70% oil rich in polyunsaturated fatty acids (around 70% total fatty acids), in particular linolenic acid [4]. The typical consumption of walnuts within the International Journal of Food Science
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