The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Abstract

The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples’ nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…Because there was less light dispersion, the brightness ( L *) decreased as the concentration of dark spent coffee grounds increased. It is generally known that an increase in a * coincides with an increase in redness at the start of the Maillard reaction, a nonenzymatic browning process . This is because the brown color is too dark to be seen, related to the rise of a * value and the reduction of b * value .…”

“…It is generally known that an increase in a* coincides with an increase in redness at the start of the Maillard reaction, a nonenzymatic browning process. 26 This is because the brown color is too dark to be seen, related to the rise of a* value and the reduction of b* value. 68 Additionally, the L*, b*, and a* values of the spent tea powder-infused cookies were much lower than those of the control cookies, showing that the inclusion of spent tea powder gave the cookies a darker hue.…”

“…It has been noted that research on natural functional food additives, including those that exhibit high antioxidant activity, has been developing rapidly in recent years. Consumers prefer antioxidants derived from natural plant sources versus possibly hazardous, manufactured chemicals. − In this context, several studies have explored the effects of fortifying bakery products with coffee, tea, or their extracts on the technological and nutritional properties of the final products. − However, to our knowledge, less effort is made to incorporate spent tea or Arabic coffee in making sponge cakes and to investigate their effects on the sensorial, technological, and shelf lives of the final products. Therefore, the current study aimed to (I) evaluate the use of byproducts of tea and Arabic coffee as a novel functional food ingredient in bakery goods; (II) study the impact of adding spent tea or Arabic coffee ground on the sensory qualities, nutritional values, and shelf life of the final product; and (III) validate our findings using chemometric methods.…”

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

“…Proper collection, handling, and storage practices are necessary to maintain sample integrity and minimize changes in odor characteristics. 301 Instrumentation Limitations. The performance of the gas chromatograph and olfactory detection port can impact the quality of GC-O analysis.…”

“…Obtaining representative samples can be challenging, especially for complex matrixes or rare/fragile odorous materials. Proper collection, handling, and storage practices are necessary to maintain sample integrity and minimize changes in odor characteristics …”