Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products

Abstract

Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits
 Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powder. The biscuits were evaluated for their quality based on proximate analysis, phytochemical content, physical properties and sensory evaluation.
 Results: Chemical analysis of garden cress powder showed higher contents of protein, fat, crude fiber and ash (19.17, 21.11, 8.21 and 4.94 g/100 g, respectively) compared to those in wheat flour. It had an increasingly protein and fat contents by increasing the substitution level with garden cress powder. Twenty-one phenolic compounds were identified in garden cress seed extract. Pyrogallol (12545.34 μg/100g) was the main phenolic compound followed by ρ-hydroxy-benzoic (3838.14μg/100g). Also, nine flavonoid compounds were quantitatively identified in garden cress seeds with hisperidin as the major component (34488.97μg/100g). The overall acceptability and other sensory parameters of the biscuits were affected in different ways by the addition of garden cress powder. Biscuits with 7.5% garden cress powder had the highest scores in all sensory parameters.
 Conclusion: Salted biscuits with potential health benefits, good quality and acceptable sensory characteristics can be produced by substituting 7.5% of wheat flour with garden cress powder in the biscuit formula.