Preprint Article Version 1 This version is not peer-reviewed

Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

Version 1 : Received: 19 January 2018 / Approved: 26 January 2018 / Online: 26 January 2018 (03:59:04 CET)

How to cite: Sayed Ahmad, B.; Talou, T.; Straumite, E.; Sabovics, M.; Kruma, Z.; Saad, Z.; Hijazi, A.; Merah, O. Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour. Preprints 2018, 2018010188 (doi: 10.20944/preprints201801.0188.v1). Sayed Ahmad, B.; Talou, T.; Straumite, E.; Sabovics, M.; Kruma, Z.; Saad, Z.; Hijazi, A.; Merah, O. Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour. Preprints 2018, 2018010188 (doi: 10.20944/preprints201801.0188.v1).

Abstract

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects 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 addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

Subject Areas

caraway; cumin; bread quality; by-products; radical scavenging activity; total phenolic

Readers' Comments and Ratings (0)

Leave a public comment
Send a private comment to the author(s)
Rate this article
Views 0
Downloads 0
Comments 0
Metrics 0
Leave a public comment

×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.