Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Bouchra Sayed Ahmad
,
Thierry Talou
,
Evita Straumite
,
Martins Sabovics
ORCID logo ,
Zanda Kruma
,
Zeinab Saad
,
Akram Hijazi
,
othmane Merah
*
Version 1 : Received: 19 January 2018 / Approved: 26 January 2018 / Online: 26 January 2018 (03:59:04 CET)

A peer-reviewed article of this Preprint also exists.

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-Product Flour. Foods 2018, 7, 28. 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-Product Flour. Foods 2018, 7, 28.

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.

Keywords

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

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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