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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

Sayed Ahmad, Bouchra and Talou, Thierry and Straumite, Evita and Sabovics, Martins and Kruma, Zanda and Saad, Zeinab and Hijazi, Akram and Merah, Othmane Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour. (2018) Foods, 7 (3). 28. ISSN 2304-8158

(Document in English)

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Official URL: https://doi.org/10.3390/foods7030028


Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.

Item Type:Article
HAL Id:hal-02370140
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Other partners > Lebanese University - LU (LEBANON)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > University of Latvia (LATVIA)
Laboratory name:
Deposited On:19 Nov 2019 11:28

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