Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-12 DOI:10.1016/j.ijgfs.2025.101164

Sibel Bölek

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引用次数: 0

Abstract

Since bread is a basic food item in the diet of many people around the world, its nutritional value needs to be increased. In present study, the potential of Vitex agnus-castus powder to enrich bread was investigated. For this aim, V. agnus-castus powder was substituted with wheat flour at the levels of 0, 5, 10, 15 %. Effects of V. agnus-castus powder on the rheological characteristics of bread dough, color, proximate composition, antioxidant activity, total phenolic content, texture and sensory characteristics of breads were investigated. V. agnus-castus increased the total phenolic content and antioxidant activity, as well as fat, crude fiber and ash content of bread samples significantly (p < 0.05). Breads containing 15 % V. agnus-castus powder had the highest inhibition (21.58 ± 1.03 %), ABTS⁺ (215.61 ± 0.58 mg/100 g), total phenolic content (986.22 ± 1.69 mg GAE/100 g DW), fat (2.22 ± 0.09 %) crude fiber (11.10 ± 0.25 %), and ash content. According to the results of sensory analysis, bread samples including 5 % V. agnus-castus powder had higher scores than control samples. V. agnus-castus could improve sensory and nutritional properties of bread.

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牡荆果粉作为面包创新原料潜力的研究

由于面包是世界上许多人饮食中的基本食物，因此它的营养价值需要增加。本研究探讨了牡荆子籽粉在面包中的应用潜力。为此，用0、5、10、15%的小麦粉代替了蓖麻粉。研究了蓖麻粉对面包面团流变特性、颜色、近似成分、抗氧化活性、总酚含量、质地和感官特性的影响。蓖麻可显著提高面包样品的总酚含量、抗氧化活性以及脂肪、粗纤维和灰分含量(p <；0.05)。含15%蓖麻粉的面包具有最高的抑制率（21.58±1.03%）、ABTS+（215.61±0.58 mg/100 g）、总酚含量（986.22±1.69 mg GAE/100 g DW）、脂肪（2.22±0.09%）、粗纤维（11.10±0.25%）和灰分含量。感官分析结果表明，含5%蓖麻粉的面包样品得分高于对照样品。蓖麻能改善面包的感官和营养特性。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.