Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations
International Journal of Food Science and Technology · Ekim 2024
YÖKSİS Kayıtları
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations
International Journal of Food Science & Technology · 2024 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiEkim 2024
Cilt / Sayfa59 · 7092-7101
Scopus ID2-s2.0-85201947025
Erişim🔓 Açık Erişim
Özet
In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, ‘L*’ results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, ‘a*’ and ‘b*’ results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4-dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg−1 (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg−1 (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure.
Yazarlar (5)
1
Akram A. Qasem
2
Isam A.Mohamed Ahmed
3
Belal M. Mohammed
4
Mehmet Musa Özcan
5
Zainab Albakry
Anahtar Kelimeler
Bioactive properties
bread
nutmeg
nutrients
phytochemicals
sensory evaluation
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey