Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.
antioxidant activity
aromatic plant
bread texture
carvacrol
essential oil
phytochemicals
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
11 2019
11 2019
Historique:
received:
08
04
2019
revised:
01
08
2019
accepted:
01
08
2019
pubmed:
30
8
2019
medline:
18
9
2020
entrez:
30
8
2019
Statut:
ppublish
Résumé
The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.
Substances chimiques
Antioxidants
0
Phytochemicals
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13020Informations de copyright
© 2019 Wiley Periodicals, Inc.
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