Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Parsley leaves (PL) are a rich source of many bioactive compounds and show health-promoting properties. The aim this study is to analyze the effect addition PL wheat flour on physical, antioxidant, sensory properties bread. Wheat was partially substituted with 0, 1, 2, 3, 4, 5% PL. Bread dough prepared using direct method. loaves were cooled, then their volume, texture, color, total phenolic content, antioxidant activity evaluated. In addition, evaluation bread performed. Incorporation into decreased volume increased crumb moisture but had little influence texture. enriched darker greener compared control sample. redness as well. color difference for ranged from 9.3 21.4. According evaluation, amount added should not exceed 3%. Such kind showed about twofold higher level enhanced This that powdered can be valuable nutritional supplement Future research focus possibilities fortifying various types food additive.