Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey.
J Food Sci. 2024 Apr;89(4):2017-2024. doi: 10.1111/1750-3841.16987. Epub 2024 Mar 15.
As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60 ± 0.55), ash (4.34 ± 0.13), and fat content (2.17 ± 0.55) of bread samples increased significantly (p < 0.05). Antioxidant activity (19.61% ± 0.53%) and total phenolic contents (916.38 ± 2.69) of bread samples also increased significantly (p < 0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34 ± 0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.
作为一种传统的主食，面包缺乏纤维和矿物质等几种营养物质。本研究旨在探讨用大黄粉来丰富小麦面包的可能性。将大黄粉以 0%、4%、8%和 12%的比例替代小麦粉。为了揭示大黄粉对面包品质特性的影响，进行了颜色、水分、总蛋白、脂肪含量、抗氧化活性、质构和感官分析。随着大黄粉比例的增加，面包样品的纤维（10.60±0.55）、灰分（4.34±0.13）和脂肪含量（2.17±0.55）显著增加（p<0.05）。面包样品的抗氧化活性（19.61%±0.53%）和总酚含量（916.38±2.69）也显著增加（p<0.05）。富化面包的颜色相对较深。含 12%大黄粉的面包灰分含量最高（4.34±0.13）。含 4%大黄粉的样品在气味、风味和整体印象方面获得了感官小组的最高分。然而，随着大黄粉比例的增加，面包样品的感官值下降。根据本研究的结果，大黄粉的添加量可达 4%，可生产出感官特性可接受、营养品质得到改善的面包。
