Harnessing the health perks of underrated spices in bakery products- A review

Food chemistry advances Pub Date : 2024-08-15 DOI:10.1016/j.focha.2024.100790

Hassan Mehmood Sipra , Asad Ali , Qamar Abbas Syed , Muhammad Irfan , Syed Ali Hassan

{"title":"Harnessing the health perks of underrated spices in bakery products- A review","authors":"Hassan Mehmood Sipra , Asad Ali , Qamar Abbas Syed , Muhammad Irfan , Syed Ali Hassan","doi":"10.1016/j.focha.2024.100790","DOIUrl":null,"url":null,"abstract":"<div><p>The trend for eating foods which confer health benefits is increasing day by day. Spices are widely used in the world for adding flavor or aroma to different food products. Besides adding unique flavor and aroma to products several spices have been documented to possess functional and therapeutic abilities. Regular eating of these spices reduces the incidence of many diseases. Bakery products are consumed throughout the world and constitute one of the biggest food industries. Some spices that are not a part of our daily diet, have been incorporated into bakery products to enhance the nutritive and functional potential of the products as consumer demand is higher for more nutritious and health beneficial foods. The population is rising and the incidence of diseases is also increasing, so it has become necessary to add components like these spices for health benefits and to prevent the occurrence of many diseases. This review summarizes the functional and therapeutic potential of some underrated spices including rosemary, thyme, fenugreek, clove, cinnamon, oregano, and their incorporation to formulate the valuable bakery products.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100790"},"PeriodicalIF":0.0000,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001850/pdfft?md5=b8bbc77c5b4deacf8480e588a35a54f3&pid=1-s2.0-S2772753X24001850-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X24001850","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The trend for eating foods which confer health benefits is increasing day by day. Spices are widely used in the world for adding flavor or aroma to different food products. Besides adding unique flavor and aroma to products several spices have been documented to possess functional and therapeutic abilities. Regular eating of these spices reduces the incidence of many diseases. Bakery products are consumed throughout the world and constitute one of the biggest food industries. Some spices that are not a part of our daily diet, have been incorporated into bakery products to enhance the nutritive and functional potential of the products as consumer demand is higher for more nutritious and health beneficial foods. The population is rising and the incidence of diseases is also increasing, so it has become necessary to add components like these spices for health benefits and to prevent the occurrence of many diseases. This review summarizes the functional and therapeutic potential of some underrated spices including rosemary, thyme, fenugreek, clove, cinnamon, oregano, and their incorporation to formulate the valuable bakery products.

查看原文本刊更多论文

在烘焙食品中利用被低估的香料的健康益处--综述

食用有益健康的食品的趋势与日俱增。香料在世界上被广泛用于为不同的食品增添风味或香气。除了为产品增添独特的风味和香气外，一些香料还被证实具有功能性和治疗性。经常食用这些香料可以降低许多疾病的发病率。烘焙食品在世界各地都有消费，是最大的食品工业之一。由于消费者对营养和健康食品的需求越来越高，一些不属于我们日常饮食的香料被添加到烘焙食品中，以提高产品的营养和功能潜力。人口在不断增长，疾病的发病率也在不断上升，因此有必要添加这些香料等成分，以获得健康益处并预防多种疾病的发生。本综述总结了一些被低估的香料（包括迷迭香、百里香、葫芦巴、丁香、肉桂、牛至）的功能和治疗潜力，以及将它们用于配制有价值的烘焙产品的情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊