Supplementation of common white bread by coriander leaf powder

Abstract

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

Polyphenol composition and antioxidant properties of vegetable leaf‐fortified bread

“…The results indicate that the increased FRAP activities can be directly attributed to the enhanced polyphenol contents of the bread samples. Similar results showing a positive relationship between coriander leaf fortification level and FRAP of bread have also been reported (Das et al., ). The results obtained in this work (1–3% fortification levels) are higher than the values reported for wheat bread samples fortified with higher levels (10%) of freeze‐dried carrot, tomato, beetroot, or broccoli (Ranawana, Campbell et al., ; Ranawana, Raikos et al., ) as well as coriander leaf‐fortified bread (Das et al., ).…”

“…Similar results showing a positive relationship between coriander leaf fortification level and FRAP of bread have also been reported (Das et al., ). The results obtained in this work (1–3% fortification levels) are higher than the values reported for wheat bread samples fortified with higher levels (10%) of freeze‐dried carrot, tomato, beetroot, or broccoli (Ranawana, Campbell et al., ; Ranawana, Raikos et al., ) as well as coriander leaf‐fortified bread (Das et al., ). The differences suggest that the polyphenol compounds in the leafy vegetables used in this work have stronger Fe 3+ reducing ability than those present in carrot, tomato, beetroot, and broccoli.…”

“…However, the AV 3% bread extract had 28% DRSA, which suggest that the increased fortification level provided enough compounds that resulted in a significant (p < 0.05) increase in radical scavenging activity when compared to lower levels of AV fortification. The results are similar to those reported for bread fortified with onion skin (Gawlik-Dziki et al, 2013; Świeca et al, 2013), quinoa leaves (Świeca, Sęczyk, Gawlik-Dziki, & Dziki, 2014), and coriander leaves (Das, Raychaudhuri, & Chakraborty, 2012), which also had significantly higher free radical scavenging activity than the control white bread. DRSA of SM and TO-fortified breads increased as fortification level was raised from 1 to 3%.…”

“…Overall, the SM 3%-foritifed bread extract had the significantly (p < 0.05) highest DRSA at 34% among the bread samples. These results are higher than those obtained for bread fortified with up to 7% coriander leaf powder where the DRSA did not exceed 10% (Das et al, 2012). Therefore, the three leafy vegetables used in this study were better able to transfer single electrons or donate hydrogen atoms that reduced the DPPH • radical, which is usually exhibited by a change in color from purple to yellow in the presence of an antioxidant (Volf, Ignat, Neamtu, & Popa, 2014).…”

Effects of hydrocolloids as texture improver in coriander bread

“…The aim of the present study was to investigate the effects of some well known hydrocolloids i.e. carrageenan, carboxymethylcellulose, guar and xanthan gum on the quality of the coriander leaf fortified bread (Das et al 2012). The objectives of the study aims at i) evaluating the effects of the hydrocolloids on bread loaf weight, volume and crumb grain characteristics, ii) examining the staling properties (crumb moisture and firmness) of the bread samples by applying Avrami's non-linear regression equation in studying the bread crumb firming kinetics and iii) understanding the effect of hydrocolloids on rheological properties of bread dough and their mathematical modeling.…”