Production and Evaluation of Some Bakery Products Containing Ginger Powder

Abstract

The aim of the current study is to investigate the effect of adding ginger powder (0, 3, 6 and 9%) in formulation of antioxidant-enriched bakery products (e.g. bread and rusk) possessed good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, total phenolic and total flavonoid content, antioxidant activity and sensory analysis (hedonic test) of the supplemented bread were determined. The highest phenolic content (194±4.03 mg gallic acid equivalent /100g) were achieved in the bread having the highest percentage of ginger powder (9%). The total flavonoids content in ginger bread was about 6-20 folds higher than in the control bread. The addition of ginger flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, which increased from 194 μmol Trolox equivalent antioxidant coefficient (TEAC) /100g in wheat bread to 8205 μmol TEAC /100 g for bread containing 9% ginger powder. Phenolic and tannin were, also, slightly increased with increasing adding ginger powder to wheat flour. The sample containing 9% ginger powder showed the worst results regarding the rheological properties indicating that the dough and the bread had a tough structure. Moreover, by sensory evaluation this bread sample was not acceptable. Among the studied samples, 3% ginger sample showed good rheological characteristics and much higher anti-oxidant content compared to the control. 3% ginger bread and rusk, also, showed the highest sensorial acceptability compared with other ginger powder simples (6 and 9%) and not significantly different in most sensory characteristics compared with control samples (bread and rusk).

Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

“…The highest value (0.485 mg GAE/g DW) was recorded in 6% ginger powder bread and minimum value showed in 0% (0.143 mg GAE/g DW) ginger powder bread. Similar results reported by Almasodi (2018) and Konrade & Klava, (2017) whereby TPC of bread was increased by the addition of ginger flour.…”

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…Another study also came up with similar findings over the functional, physicochemical, and sensory properties of bread fortified with ginger powder but with a different optimized level of ginger powder (1%) than the previous study [75]. Moreover, Almasodi [76] studied the addition of ginger powder in bread as well as in rusk. They concluded that the incorporation of up to 3% and 6% of ginger powder resulted in satisfactory hedonic and textural properties for bread and rusk, respectively.…”

Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum)

“…This is similar to a report where high carbohydrate results were reported by Yusuf et al [55] and Giwa and Abiodun [56]. Almasodi [57] reported a similar trend for ginger powder bakery products.…”