Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties

Authors

DOI:

https://doi.org/10.24925/turjaf.v10i10.1838-1844.5168

Keywords:

Bread, Enriched, Fortification, Functional Food, Fruit, Vegetable

Abstract

Bread is the basic nutrient that human beings have consumed for centuries. This is because it is affordable, nutritious and satisfying. The most consumed bread on a daily basis is white bread made from refined flours. Since white breads are made from flour that has been separated from the bran and germ, they are poor in other nutrients (dietary fiber, phenolic compounds and minor nutrients) with a high starch content. For this reason, studies on increasing the nutritional value and functionalization of white bread have attracted attention for years. In this study, the changes in physical, chemical, sensory and textural properties of bread were evaluated with the addition of purple cabbage, sorrel, capia pepper, pomegranate, pumpkin and cherry extracts to bread production. It was determined that the bread was enriched with phenolics with the addition of extracts (65% on flour basis) and the best sensory results were the breads with the addition of capia pepper extract.

Author Biography

Meryem Akbaş, Kütahya Dumlupınar University Pazarlar Vocational School Pazarlar, 43266 Kütahya

Kütahya Dumlupınar Üniversitesi Pazarlar Meslek Yüksekokulu Gıda İşleme Bölümü- 3 Yıl

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Published

12.10.2022

How to Cite

Akbaş, M., & Kılmaoğlu, H. (2022). Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties. Turkish Journal of Agriculture - Food Science and Technology, 10(10), 1838–1844. https://doi.org/10.24925/turjaf.v10i10.1838-1844.5168

Issue

Section

Research Paper