Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

Abstract

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a breadmaking machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP