Elkatry Haiam O, Ahmed Abdelrahman R, El-Beltagi Hossam S, Mohamed Heba I, Eshak Nareman S
Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia.
Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt.
Foods. 2022 Jun 30;11(13):1948. doi: 10.3390/foods11131948.
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough's water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (/) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
近年来，植物副产品中发现的生物活性化合物的生物学功能引发了人们越来越浓厚的兴趣。本研究旨在通过添加不同水平（5%、10%和15%，作为小麦粉的部分替代品）的葡萄籽粉（GSP）来生产富含膳食纤维、矿物质和酚类化合物的巴拉迪面包。结果表明，巴拉迪面包（Bb）和葡萄籽粉的灰分含量分别约为1.97%和3.04%，脂质含量分别为3.22%和17.15%，蛋白质含量分别为11.16%和12.10%，纤维含量分别为1.06%和44.90%，碳水化合物含量分别为56.52%和29%。此外，葡萄籽粉中铁和锌的含量较高，分别约为30.02和9.43毫克/千克，而Bb对照样品中分别约为8.19和7.25毫克/千克。研究结果显示，添加葡萄籽粉的巴拉迪面包含有大量的总多酚含量（TPC）、总黄酮含量（TF）和抗氧化能力。粉质仪测试结果表明，当面粉中GSP浓度超过10%时，面团的形成、稳定性和粉质仪质量指数会降低。在小麦粉中添加GSP会加速面团的吸水性和搅拌耐受性。葡萄籽添加量高达10%（/）对面团流变学性能没有负面影响。面包的感官评价表明，添加高达10%葡萄籽粉的样品质量良好。基于这些发现，建议在生产具有令人满意的物理和感官特性以及高TPC和抗氧化活性的强化巴拉迪面包时，用高达10%的GSP替代。
