Investigating the Use of Chestnut Shells to Improve Brioche Characteristics
الموضوعات :
Khlood Waheeb
1
,
Hussein S.H. Ridha
2
,
Mais Mazin Al-Hamdani
3
,
Thair L. Mizal
4
,
Hayder Tariq
5
,
Hanan Askar Hussny
6
,
Mustafa Abdulkareem Mustaf
7
1 - Al-Farahidi University, Medical Lab. Techniques Department, College of Medical Technology, Baghdad, Iraq
2 - Al-Nisour University College, Baghdad, Iraq
3 - College of Pharmacy, Al-Ayen University, Thi-Qar, Iraq
4 - Al-Esraa University College, College of Pharmacy, Baghdad, Iraq
5 - Al-Zahrawi University College, Department of Pharmacy, Karbala, Iraq
6 - National University of Science and Technology, Dhi Qar, Iraq
7 - Ashur University College, Medical Laboratory Technology, Baghdad, Iraq
الکلمات المفتاحية: Ecotype, Chestnut shell, Dough samples, Extensograph test, Farinograph test,
ملخص المقالة :
To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric, color properties. The study tested three levels of chestnut shell powder: 5%, 8%, and 10%. A positive correlation between the addition of chestnut shell powder and farinographic characteristics was found. Specifically, the samples containing chestnut shell powder showed higher levels of water absorption (increased by 5-10%), dough expansion time, dough resistance, and farinograph quality number (FQN) compared to the control sample without chestnut shell powder. The extensograph test showed an increase in most of the extensograph characteristics, except for the dough stretchability factor, in the samples containing chestnut shell powder compared to the control sample. In terms of colorimetric properties, the treatment with 10% chestnut shell powder had the lowest lightness score (41.8), while the control sample had the highest score (52.5). The values of redness and yellowness factors were also reported to be the lowest in the control (3.2, 13.9) and the highest in the E3 sample (5.7, 25.2). The chemical test results showed that treatment E3 had the highest values of moisture, ash, fiber, fat, and protein, while the control treatment had the lowest values. Overall, this study suggests that adding chestnut shell powder to brioche bread can enhance its quality and nutritional properties.
Aglietti C, Cappelli A, Andreani A (2022) From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut Production Chain. Sustainability. 14, 12181.
Barros JHT, Ribeiro VA da G, Ferreira M de PK, Steel CJ (2022) Bread-making performance of wheat flours enriched with vital gluten treated with non-thermal plasma. International Journal of Food Science & Technology. 57, 3795–3803.
Brancoli P, Bolton K, Eriksson M (2020) Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden. Waste Management. 117, 136–145.
Cappelli A, Oliva N, Cini E (2020) A systematic review of gluten-free dough and bread: Dough rheology, bread characteristics, and improvement strategies. Applied Sciences. 10, 6559.
Chatrabnous N, Yazdani N, Vahdati K (2018) Determination of nutritional value and oxidative stability of fresh walnut. Journal of Nuts. 9(1), 11-20.
El-Kherbawy GM, Dewidar OM (2019) Nutritional evaluation of brioche bread made from Egyptian wheat and enriched with garden cress seeds (GCS) powder as a functional food. Suez Canal University Journal of Food Sciences. 6, 27–41.
Goranova Z, Baeva M, Vrancheva R, Petrova T, Stefanov S (2019) Antioxidant properties and color characteristics of sponge cakes containing functional components. Ukrainian Food Journal. 260–270.
Guerrieri N, Cavaletto M (2018) Cereals proteins. Proteins in Food Processing. Elsevier, 223–244.
Guiné RP, Costa C, Florença SG, Correia PM (2022) A Review of the Use of Chestnut in Traditional and Innovative Food Products. Journal of Nuts. 14(1), 1-18
Hanan E, Rudra SG, Sharma V, Sagar VR, Sehgal S (2021) Pea pod powder to enhance the storage quality of buckwheat bread. Vegetos. 34, 790–799.
Hoehnel A, Axel C, Bez J, Arendt EK, Zannini E (2019) Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science. 89, 102816.
Hossain MF, Numan SM, Akhtar S (2021) Cultivation, nutritional value and health benefits of dragon fruit (Hylocereus spp.): a review. International Journal of Horticultural Science and Technology. 8(3), 259-269.
Hu M, Yang X, Chang X (2021) Bioactive phenolic components and potential health effects of chestnut shell: A review. Journal of Food Biochemistry. 45, e13696.
Kc KB, Dias GM, Veeramani A, Swanton CJ, Fraser D, Steinke D, Lee E, Wittman H, Farber JM, Dunfield K (2018) When too much isn’t enough: Does current food production meet global nutritional needs? PloS One. 13, e0205683.
Lockyer S, Spiro A (2020) The role of bread in the UK diet: An update. Nutrition Bulletin. 45, 133–164.
Meyerding SG, Kürzdörfer A, Gassler B (2018) Consumer preferences for superfood ingredients—The case of bread in Germany. Sustainability. 10, 4667.
Moretton M, Cattaneo C, Mosca AC, Proserpio C, Anese M, Pagliarini E, Pellegrini N (2023) Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference. 104, 104716.
Muhialdin BJ, Filimonau V, Qasem JM, Ibrahim SA, Algboory HL (2022) Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization. Journal of Ethnic Foods. 9, 1–17.
Ni Q, Ranawana V, Hayes HE, Hayward NJ, Stead D, Raikos V (2020) Addition of broad bean hull to wheat flour for the development of high-fiber bread: Effects on physical and nutritional properties. Foods. 9, 1192.
Nissan E, Pasqualone A (2019) The Parthian “Aquatic Bread” and the Iraqi “Water-Bread”(khə́bəz ṃā́y). An Instance of Material Culture Continuity? Quaderni Di Semantica. 5, 123–153.
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pinto D, Almeida A, López-Yerena A, Pinto S, Sarmento B, Lamuela-Raventós R, Vallverdú-Queralt A, Delerue-Matos C, Rodrigues F (2023) Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays–A targeted metabolomic approach in phenolic compounds. Food Chemistry. 404, 134546.
Pu G, Li P, Du T, Niu Q, Fan L, Wang H, Liu H, Li K, Niu P, Wu C (2020) Adding appropriate fiber in diet increases diversity and metabolic capacity of distal gut microbiota without altering fiber digestibility and growth rate of finishing pig. Frontiers in Microbiology. 11, 533.
Ranaivo H, Thirion F, Béra-Maillet C, Guilly S, Simon C, Sothier M, Van Den Berghe L, Feugier-Favier N, Lambert-Porcheron S, Dussous I (2022) Increasing the diversity of dietary fibers in a daily-consumed bread modifies gut microbiota and metabolic profile in subjects at cardiometabolic risk. Gut Microbes. 14, 2044722.
Rasheed MS, Saeed AAM (2020) Evaluation of sodium concentration in different bread types in Sulaimanyah Province, Iraqi Kurdistan. Plant Arch. 20, 836–839.
Rasheed MS, Salih K (2020) Iron Concentration in Different Bread Consumed in Sulaymanyah Province, Iraqi Kurdistan. Plant Archives. 20, 832–835.
Rasper VF, Walker CE (2000) Quality evaluation of cereals and cereal products. Handbook of Cereal Science and Technology. CRC Press. 505–537.
Román GC, Jackson RE, Gadhia R, Román AN, Reis J (2019) Mediterranean diet: The role of long-chain ømega-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao and wine; probiotics and vitamins in prevention of stroke, age-related cognitive decline, and Alzheimer disease. Revue Neurologique. 175, 724–741.
Saa DT, Di Silvestro R, Nissen L, Dinelli G, Gianotti A (2018) Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread. LWT. 89, 322–328.
Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G (2021) Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the Science of Food and Agriculture. 101, 1920–1925.
Yi J, Kerr WL (2009) Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. LWT-Food Science and Technology. 42, 1474–1483.
Yusefkhan S, Shahab Lavasani A, Eyvazzadeh O (2019) The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread. Iranian Journal of Biological Sciences. 14, 29–43.
