Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
Joint Authors
Man, Simona Maria
Păucean, Adriana
Călian, Ioana Daniela
Mureșan, Vlad
Chiș, Maria Simona
Pop, Anamaria
Mureșan, Andruța Elena
Bota, Monica
Muste, Sevastița
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-05-19
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied.
The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples.
Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable.
The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score.
However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.
American Psychological Association (APA)
Man, Simona Maria& Păucean, Adriana& Călian, Ioana Daniela& Mureșan, Vlad& Chiș, Maria Simona& Pop, Anamaria…[et al.]. 2019. Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174555
Modern Language Association (MLA)
Man, Simona Maria…[et al.]. Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174555
American Medical Association (AMA)
Man, Simona Maria& Păucean, Adriana& Călian, Ioana Daniela& Mureșan, Vlad& Chiș, Maria Simona& Pop, Anamaria…[et al.]. Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174555
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174555