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

Foods
Bouchra Sayed AhmadOthmane Merah

Abstract

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 cyminumL.) and caraway (Carum carviL.) 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 pe...Continue Reading

References

Oct 27, 2001·Plant Foods for Human Nutrition·F A El-Soukkary
Nov 26, 2015·Journal of Food Science and Technology·Yashi Srivastava, Anil Dutt Semwal
Jan 21, 2016·Journal of Food Science and Technology·Dorota Szawara-NowakHenryk Zieliński

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