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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal pu...

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Autores principales: Sayed Ahmad, Bouchra, Talou, Thierry, Straumite, Evita, Sabovics, Martins, Kruma, Zanda, Saad, Zeinab, Hijazi, Akram, Merah, Othmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5867543/
https://www.ncbi.nlm.nih.gov/pubmed/29495324
http://dx.doi.org/10.3390/foods7030028
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author Sayed Ahmad, Bouchra
Talou, Thierry
Straumite, Evita
Sabovics, Martins
Kruma, Zanda
Saad, Zeinab
Hijazi, Akram
Merah, Othmane
author_facet Sayed Ahmad, Bouchra
Talou, Thierry
Straumite, Evita
Sabovics, Martins
Kruma, Zanda
Saad, Zeinab
Hijazi, Akram
Merah, Othmane
author_sort Sayed Ahmad, Bouchra
collection PubMed
description Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.
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spelling pubmed-58675432018-03-27 Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour Sayed Ahmad, Bouchra Talou, Thierry Straumite, Evita Sabovics, Martins Kruma, Zanda Saad, Zeinab Hijazi, Akram Merah, Othmane Foods Article Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread. MDPI 2018-02-25 /pmc/articles/PMC5867543/ /pubmed/29495324 http://dx.doi.org/10.3390/foods7030028 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sayed Ahmad, Bouchra
Talou, Thierry
Straumite, Evita
Sabovics, Martins
Kruma, Zanda
Saad, Zeinab
Hijazi, Akram
Merah, Othmane
Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title_full Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title_fullStr Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title_full_unstemmed Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title_short Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
title_sort protein bread fortification with cumin and caraway seeds and by-product flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5867543/
https://www.ncbi.nlm.nih.gov/pubmed/29495324
http://dx.doi.org/10.3390/foods7030028
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