Effect of Addition of Fennel (<i>Foeniculum vulgare</i> L.) on the Quality of Protein Bread

Sayed-Ahmad, Bouchra; Straumīte, Evita; Šabovics, Mārtiņš; Krūma, Zanda; Merah, Othmane; Saad, Zeinab; Hijazi, Akram; Talou, Thierry

doi:10.1515/prolas-2017-0088

Cited by 14 publications

(12 citation statements)

References 8 publications

(7 reference statements)

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“…[ 2 ]. Several species of this family are considered to be a rich source of essential and vegetable oils that can be exploited in the pharmaceutical, cosmetic, perfume and food industries [ 2 , 3 , 4 , 5 , 6 ]. The vegetable oil contained in the umbelliferous seeds, which is very rich in petroselinic acid, is localized in the oleosomes.…”

Section: Introductionmentioning

confidence: 99%

Biochemical Composition of Cumin Seeds, and Biorefining Study

et al. 2020

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A new biorefinery approach has been developed in the present study, and applied on cumin (Cuminum cyminum) seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich reserve of both vegetable and essential oils. The biorefinery approach here focused on the evaluation of the influence of four different geographical origins (i.e., Lebanon, France, Algeria and Syria) on oil yield and quality in cumin seed, and on the valorization of remaining by-products by investigating their nutritional content and biological activity for the first time. Vegetable and essential oils were extracted, and their compositions were determined. Nutritional traits were also assessed. The delipidated and hydrodistillated cakes just as aromatic water were characterized for their fiber, sugar, protein, phenol and flavonoid contents. Antibacterial and antioxidant activities were also determined. Cumin seeds showed high contents in both vegetable and essential oils, proteins and sugars regardless their origin. Moreover, this Apiaceae species exhibited high levels of petroselinic fatty acid (an isomer of oleic acid) and sterols. Cakes and aromatic water also presented high levels of proteins, fibers, sugars and phenols. These residues revealed interesting antioxidant and antibacterial activities. These results emphasized the potential use of cumin in a biorefinery concept, with a multi-purpose industrial process. In addition, large differences were observed between the four geographical origins for phytochemical contents and compositions. These findings highlight the perspectives for developing selection programs for nutritional traits and industrial interests. All obtained results validate the health promoting effect of cumin composition as well as its industrial importance along with the residues.

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Section: Introductionmentioning

confidence: 99%

Biochemical Composition of Cumin Seeds, and Biorefining Study

et al. 2020

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“…In other research, lettuce waste flour was used in wheat bread baking (Plazzotta, Sillani, & Manzocco, ); waste materials have high nutritional value and are a rich source of dietary fiber, mineral compounds, and antioxidant compounds (Sharma et al, ; Wang et al, ). Sayed‐Ahmad et al () showed that bread fortification with fennel cake and seed had beneficial effects on the phenolic concentration, the antioxidant activity, and the quality of the protein. Sayed‐Ahmad et al () also showed the positive impact of bread fortification with different levels of cumin and caraway seeds, and by‐products on the bread protein quality and overall acceptance.…”

Section: Introductionmentioning

confidence: 99%

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

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“…In this regard, vital gluten, which is the insoluble protein portion obtained from wheat flour, can be used in whole wheat bread formulations [ 5 ]. Vital gluten addition generally results in an increased protein content, improved dough tolerance, and crumb structure of the final bread [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Sayed-Ahmad

Talou

Straumīte

et al. 2018

Foods

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The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

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Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

Abstract: Communicated by Daina Kârkliòa Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to

Cited by 14 publications

References 8 publications

Biochemical Composition of Cumin Seeds, and Biorefining Study

Biochemical Composition of Cumin Seeds, and Biorefining Study

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

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