Influence of Fenugreek Flour (Trigonella foenum-graecumL.) Addition on the Technofunctional Properties of Dark Wheat Flour

Abstract

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

“…The chemical characteristics were carried out according to AACC Approved Methods [51] like moisture (44-15.02), lipids (30-25.01), ash (08-01.01), crude fibre (32-07.01) and protein were measured using the Kjeldahl method (46-11.02), nitrogen to protein conversion factor was 5.7. Total carbohydrate (%) content was calculated as the difference: 100 − (moisture + ash + proteins + lipids + crude fibres) method reported in a previous work [52], and also reported by [53].…”

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

“…Phenolics can act as antioxidant by inhibiting formation of free radicals, chelating metal ions, affecting the activity of prooxidative and antioxidizing enzymes and inhibiting the autoxidation chain reactions inside the body (Carocho & Ferreira, 2013). The results presented in Some previous studies on supplementation of WF with fenugreek flour also reported increase in TPC and antioxidant potential of different products such as biscuits (Hooda & Jood, 2005) and bread (Chaubey et al, 2018;Maria Man et al, 2019). Phenolic compounds possessing antioxidant properties can delay or prevent food deterioration, maintain nutritional value, and help in protecting tissues from oxidative damage (Oomah & Sitter, 2009).…”

“…Considering the health benefits of fenugreek, their incorporation as composite blends in the preparation of different food products may enhance nutritional and health status of consumers. Fenugreek incorporation in different baked products such as biscuits (Hegazy & Ibrahium, 2009;Hooda & Jood, 2005) and bread (Afzal, Pasha, Zahoor, & Nawaz, 2016;Chaubey et al, 2018;Maria Man et al, 2019) has been reported for improving their nutritional profile, dietary fiber, and antioxidant profile.…”

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

“…Other authors reported on bread enhanced with several ingredients with high antioxidant potential. For example, wheat bread supplemented with 8% turmeric reached 150.5 mg GAE/100 g total polyphenols and 79.8% antioxidant capacity [30] In the case of bread supplemented with 8% fenugreek flour a total polyphenols content of 379 mg GAE/100 g and 54% RSA were find [31]. If 2% green coffee extract was added in wheat bread total polyphenols were estimated to 75%, while RSA was 68.46% [32].…”