Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

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

doi:10.3390/foods7030028

Cited by 32 publications

(13 citation statements)

References 18 publications

(22 reference statements)

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“…Moreover, it was reported that residual cakes, after oil extraction, are considered to be a good source of natural antioxidants [ 37 ]. It has also been found that bread fortification with pseudo-cereals increased the antioxidant potential of obtained bread, which is in line with our results [ 38 , 39 ]. El-Demery et al (2015), obtained higher antioxidant activity in bread fortified with full fat flaxseed than that fortified with defatted flaxseed [ 20 ].…”

Section: Resultssupporting

confidence: 93%

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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Section: Resultssupporting

confidence: 93%

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 energy value obtained in SFP-enriched breads was higher ( p < 0.05) than the control bread and this may be related to the higher lipid content of the breads. A similar result has been obtained previously by researchers fortifying bread with cumin and caraway flour [27].…”

Section: Resultssupporting

confidence: 90%

“…Consumption of food with phenolic-rich ingredients is highly recommended due to their health-promoting effects as they are involved in the prevention of many diseases such as cancers, diabetes, and cardiovascular diseases [27]. SFP bread had lower TPC values than the control bread (Figure 5).…”

Section: Resultsmentioning

confidence: 99%

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

et al. 2018

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This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

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“…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. This fortification was advantageous due to the increased nutritional value and higher moisture content while maintaining acceptable rheological and sensory properties.…”

Section: Introductionmentioning

confidence: 94%

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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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

Cited by 32 publications

References 18 publications

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

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

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

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

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