1 Protein bread fortification with cumin and caraway seeds and by - products flour 2
نویسندگان
چکیده
Bouchra Sayed Ahmad1,3, Thierry Talou1, Evita Straumite2, Martins Sabovics2, Zanda Kruma2, Zeinab 3 Saad3, Akram Hijazi3 and Othmane Merah1,4 4 5 1Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, Toulouse, France 6 ; [email protected], [email protected], [email protected] 7 2Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Riga 8 street 22, Jelgava LV-3001, Latvia; [email protected], [email protected], [email protected] 9 3Research Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese 10 University, Campus Rafic Hariri, BP 5, Hadath-Beirut, Lebanon; [email protected], 11 [email protected] 12 4Université Paul Sabatier, IUT A, Département Génie Biologique, 24 rue d’Embaquès 32000 Auch, France; 13 *For correspondance : Othmane Merah ; Laboratoire de Chimie Agro-Industrielle ; 4 allée Emile Monso, 14 31030 TOULOUSE Cedex 4, France ; Tel: +33 5 34 32 35 23 ; Fax: +33 5 34 32 35 97 15 Email: [email protected] 16 17 Abstract 18 19 This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum 20 cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein 21 bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, 22 hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent 23 antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant 24 effects on bread properties depending on fortification level. A higher acceptability was observed specially 25 for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread 26 hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to 27 control bread were observed as the percentage of fortification increased in both cases. The overall results 28 showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant 29 potential and overall quality of protein bread. 30
منابع مشابه
Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
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