Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Anang, Daniel Adjah; Pobee, Ruth; Antwi, Edward; Obeng, Eugene M.; Atter, Amy; Ayittey, Foster Kofi; Boateng, John

doi:10.1111/ijfs.13727

Cited by 14 publications

(9 citation statements)

References 29 publications

(35 reference statements)

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“…By increasing consumption of seaweed, there is potential to reduce the effects associated with dietary factors of disease; however, for seaweed consumption to increase, it must first be used to create products that are acceptable to consumers. Bread is a widely consumed grain product in Canada and has been used numerously as a vehicle for functional food experiments 14–19 …”

Section: Introductionmentioning

confidence: 99%

“…Bread is a widely consumed grain product in Canada and has been used numerously as a vehicle for functional food experiments. [14][15][16][17][18][19] In this context, separate whole-wheat breads were incorporated with seaweeds, Ascophyllum nodosum and Chondrus crispus, in differing amounts (0%, 2%, 4%, 6%, and 8%). The protein, lipid, ash, and fibre contents of the seaweed bread were investigated.…”

Section: Introductionmentioning

confidence: 99%

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Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Lamont

McSweeney

2020

J Sci Food Agric

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BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono‑ or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole‐wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole‐wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole‐wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole‐wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Lamont

McSweeney

2020

J Sci Food Agric

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“…The prospect of utilising tomato seeds in bread remains a viable option to improve the nutritional and bioactive profile of the bread. Other researchers have added seeds, including watermelon seeds [59], flaxseed, and sunflower seeds [60] to bread. Shyu et al [15] pre-processed fermented and unfermented citrus peels using different dry hot-air temperatures (100 • C and 150 • C) and evaluated the bioactive properties of the powders produced.…”

Section: Bioactive Properties Of Plant-based Food By-products From Inmentioning

confidence: 99%

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Amoah

Taarji

Johnson³

et al. 2020

Sustainability

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The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

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“…The advantages of oils and proteins from almond have been extensively reported in the literature (Esteban, Carpena, & López-Andréu, 1985;Fernandes, Gómez-Coca, Carmen Pérez-Camino, Moreda, & Barrera-Arellano, 2017; Moghadas & Rezaei, 2017;Yusuf, 2003;Zhao, Yue, & Li, 2009). The developing tendency of processing oil seeds is to utilize both oil and de-oiled meal (Anang et al, 2018;Jahurul et al, 2018;Pacheco et al, 2017;Tan, Chong, Hamzah, & Ghazali, 2018).…”

Section: Introductionmentioning

confidence: 99%

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

2019

J Food Process Preserv

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Concerns over environment, safety, and cost encourage the development of an aqueous process to extract almonds oils. A new method of processing almonds using a small amount of water was established, which recovered 96.32% of oils from the almond seeds with 55.47% crude oil content. The oil produced had 0.12 mg KOH/g acid value and 1.50 mmol/kg peroxide value. The residual oil content in de‐oiled almond meal was 4.38%. No waste water was produced during the aqueous extraction of oils, and the method has a higher recovery rate of oils as compared with high‐temperature pressing and solvent extraction in terms of producing first‐class edible oils. The method developed from this study produced high‐quality de‐oiled meal that could be used for edible purposes without further refinement. Practical applications The established method has the potential of replacing solvent extraction and high‐temperature expressing for extracting almond seed oils. The findings of this study should be useful for guiding the future development of research and practice of almond seeds processing on a commercial scale.

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Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Cited by 14 publications

References 29 publications

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

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