Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Bourekoua, Hayat; Różyło, Renata; Gawlik‐Dziki, Urszula; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Dziki, Dariusz

doi:10.1007/s00217-017-2942-y

Cited by 60 publications

(40 citation statements)

References 36 publications

(41 reference statements)

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“…The differences in color parameters of breads are caused by the pigments present in CI. These results are consistent with previous studies, which reported that the lightness of crumb and crust decreased with increasing amounts of Moringa leaf powder, while the redness (a*) value of crumbs increased with an elevation in the concentration of this additive [46]. The addition of CI caused small changes in the textural properties of bread (Table 2).…”

Section: Physical Properties Of Bread Fortified With Cistus Incanussupporting

confidence: 92%

“…With an increase in the amount of green tea extract added, the brightness and sweetness of the bread decreased, whereas the hardness, stickiness, and astringency increased [42]. The hardness and chewiness of bread slightly decreased with the addition of 2.5% and 10% Moringa powder, whereas springiness was not found to be affected by this additive [46]. Many authors had previously established that textural attributes of bread crumbs are influenced by the nature and the amount of ingredients [48,49] Peer-reviewed version available at Foods 2019, 8, 349; doi:10.3390/foods8080349…”

Section: Color and Texture Of Bread Crumbs Modified With CImentioning

confidence: 96%

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<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Preprint

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Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS radical scavenging activity, CHEL chelating power, and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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Section: Physical Properties Of Bread Fortified With Cistus Incanussupporting

confidence: 92%

Section: Color and Texture Of Bread Crumbs Modified With CImentioning

confidence: 96%

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Despite the development in this field, many gluten-free products available in the market especially fermented and bakery products such as bread have low nutritional properties, poor taste, and inferior quality. Celiac patients could require supplementation of their diets with nutrients compounds to correct deficiencies and restore nutrient reserve (Wang et al, 2017;Bourekoua et al, 2018). Moreover, foods with a high level of antioxidants are in high demand because of their health benefits and protection against diseases such as cancer, cardiovascular disease and degenerative diseases (Boyer & Liu, 2004;Dewettinck et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Bourekoua

Różyło

Gawlik‐Dziki

et al. 2018

Int J of Food Sci Tech

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Summary The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used for comparison. The results showed that the specific volume and springiness of gluten‐free breads increased, whereas hardness and chewiness decreased significantly with increasing PSP addition. The addition of PSP into gluten‐free bread decreased the lightness and yellowness of crumb and crust colour, while redness increased. Total phenolics content (TPC) increased from 46% to 181% with PSP addition (2.5%–10%). Moreover, antioxidant activity was significantly higher for bread with PSP. For bread with the highest percentage of PSP, the highest antioxidant activity was obtained. For sensorial and antioxidant activity, the optimum level of PSP addition was found to be 7.5%.

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“…The results revealed that the main antioxidant capacity of the spray dried powder was most likely contributed by phenolic compounds, which have a higher resistance to the thermal processing, instead of vitamin C or other antioxidants (Dewanto, Wu, Adom, & Liu, ; Kikugawa, Kunugi, & Kurechi, ; Ranilla, Genovese, & Lajolo, ). A few studies reported higher AOA could correspond to higher TPC (Bourekoua et al, ; Sowndhararajan & Kang, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Looi

Ong

Julkifle³

et al. 2019

J Food Process Preserv

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Spray drying was investigated in this study to produce Moringa leaf powder which was examined for its nutritional value and ability to support probiotics during storage with and without pretreatment. Response surface methodology with central composite rotatable design was performed to optimize the drying process for maximum yield based on two independent variables: inlet air temperature (116–144°C) and feed maltodextrin concentration (8.0%–22.5% w/w). The responding factors include drying characteristics (yield, color, bulk density, tapped density, water activity, and hygroscopicity) and phytochemical content (total phenolic content, total chlorophyll, and antioxidant activity). Each response was fitted to a model with goodness of fit determined using t test, coefficient of determination (R2), coefficient of variation (CV %), lack‐of‐fit, and signal‐to‐noise ratio. Pretreated and non‐pretreated leaves powder at the optimum settings demonstrated viable (more than 106 CFU/g powder) counts of both Lactobacillus acidophilus and Bifidobacterium lactis up to 28 days after inoculation. Practical applications Spray drying is a proven dehydration technique for heat‐sensitive substance in its atomized liquid form to obtain the counterpart dry powder product without substantial thermal degradation. It is a rapid, cost‐effective, and scalable process for the production of dry powders from vegetable and fruits with superior physical attributes and phytochemical properties as compared to other drying methods. Response surface methodology is a statistical tool that is very useful in the optimization and control of food processes. The information provided in this work will serve as the basis for further study on producing spray‐dried Moringa leaves powder at optimal pretreatment and spray drying conditions. The result is very valuable in considering the different processing variables and product qualities at the same time as compared with single factor experiments. This potentially leads to improved product color and phytochemicals retention while increasing production yield. Positive result shown in the probiotic compatible and viability analysis has revealed that the spray‐dried Moringa leaves powder may find its potential applications in the production of probiotic‐fortified Moringa health products (e.g., food, drink, supplements, and so on) and incorporation into existing food products as a flavoring or coloring targeted at the health food sector.

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Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Cited by 60 publications

References 36 publications

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

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