Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread

Heliyon, Journal Year: 2024, Volume and Issue: 10(3), P. e25109 - e25109

Published: Jan. 26, 2024

Black carrot is a prominent source of polyphenols and the cheapest anthocyanins in India. In this study, an attempt has been made to examine feasibility black powder as ingredient bread. bread was prepared by incorporating different concentrations (BCP) at 2.5, 5.0, 7.5 10 %. The developed samples were analyzed for physical textural quality, proximate composition, bioactive compounds, antioxidant properties, sensory characteristics, mineral content storage quality. results revealed that loaf volume specific decreased (1995-1254 mL, 5.25-3.28 mL/g) with incorporation BCP into Textural analysis addition led increased hardness (0.110-12 0.151 N), whereas resilience (43.64-35.10 %), cohesion springiness (89.930-13 82.146 %) significantly. compounds such total phenols, (29.63-112.68 mg/100 g) flavonoids exceptionally high levels BCP-incorporated showed activity. Incorporation up % most acceptable score (7.85) significant increase dietary fiber (40 (50 which could be used acceptability. present study enhancement after powder, supports its immense potential preventing hunger oxidative stress-induced disorders developing countries.

Language: Английский

---

Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread

Czech Journal of Food Sciences, Journal Year: 2024, Volume and Issue: 42(3), P. 216 - 223

Published: June 12, 2024

This study aimed to obtain buckwheat bread by adding whole the white formulation in groat and flour form. The addition was made different proportions (0, 10, 20, 30%) according principle of substitution. Buckwheat addition, as groat, increased bread's hardness a great extent. Moisture analysis results indicated that additive can increase water-holding capacity may extend shelf life, especially samples' antioxidant activities phenolic content significantly when flour. All buckwheat-added samples had lower volume values than control samples. caused an volatile components such phenylethanol benzylalcohol. As result sensory analysis, using positively affected breadmaking. Considering nutritional properties, combination which 20% is added most appropriate use.

Language: Английский

---

Techno-functional, nutritional, antioxidant and prebiotic potential of underutilized buck wheat flour from Western Himalayas of Jammu and Kashmir

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100723 - 100723

Published: Jan. 1, 2025

Language: Английский

---

Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Food Structure, Journal Year: 2023, Volume and Issue: 39, P. 100364 - 100364

Published: Dec. 28, 2023

Language: Английский

---

PRELIMINARY STUDIES CONCERNING THE INFLUENCE OF BUCKWHEAT FLOUR ON THE QUALITY OF WHITE WHEAT BREAD

Scientific Study & Research, Journal Year: 2024, Volume and Issue: 25(2), P. 157 - 167

Published: June 28, 2024

Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. in combination other flours and used bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, hypertension, cancer prevention, maintaining the optimal level glycemic index). In present paper, effects replacement wheat white whole buckwheat (0 to 12.5 %) on sensory physico-chemical properties bread samples were investigated. The had influenced positively quality bread, proportion 10 % showing better properties.

Language: Английский

---