Investigates the Production of Functional Toast Bread Incorporating Chia and Quinoa Seed Sprouts and Assesses their Effects on the Physicochemical, Sensory, and Antioxidant Properties of the Final Product
الموضوعات : Food and Health
Nazila Hamidikia
1
,
Alireza Rahman
2
*
,
Fatemeh Hosseinmardi
3
1 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
الکلمات المفتاحية: Chia, Fortification, Functional bread, Quinoa, Sprout,
ملخص المقالة :
Contemporary research focuses on developing new functional products due to the health benefits of functional foods. Plant sprouts are a significant area of interest among functional additives. This study aimed to assess the feasibility of producing functional toast bread with quinoa and chia. wheat flour in toast bread. The investigation assessed the farinographic properties of the dough and evaluated the physicochemical characteristics, texture, color, total phenolic content, antioxidant activity, and sensory attributes of enriched breads. The farinographic analysis revealed that bread dough with sprout powders had higher water absorption, longer development time, greater weakening, reduced stability compared to control sample (p < 0. The bread tests showed that increasing corn and quinoa starch concentrations from 10% to 20% significantly increased moisture, protein, fat, ash, and fiber content (p < 0). The addition of sprout powders significantly reduced pH, specific volume, L* and a* color indices, and the cohesiveness and springiness of the bread texture compared to the control group. In contrast, the b* index increased. Breads enriched with concentrated soluble proteins were softer than the control, while those with quaternary soluble proteins were firmer. A direct correlation was found between phenolic compound concentration and the antioxidant activity of the bread samples. As the levels of Quercetin-Sodium Phosphate and Curcumin-Sodium Phosphate in the bread increased, phenolic compound concentrations also rose. The increased phenolic content correlated with improved antioxidant activity in the breads. All bread formulations were found acceptable in sensory evaluation. Breads with only cereal straws powder received higher sensory evaluations than those with only quinoa straws powder or a mix of both. This study suggests that using quinoa and sorghum flour produces functional breads with higher protein, increased dietary fiber, and improved antioxidant activity.
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