Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

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...

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Bibliographic Details
Published in:Journal of food quality 2019-01, Vol.2019 (2019), p.1-8
Main Authors: Muste, Sevastița, Bota, Monica, Pop, Anamaria, Chiș, Maria Simona, Mureșan, Vlad, Călian, Ioana Daniela, Păucean, Adriana, Man, Simona Maria, Mureșan, Andruța Elena
Format: Article
Language:English
Subjects:
Analysis
Antimicrobial agents
Antioxidants
Bread
Chemistry
Cholesterol
Dietary minerals
Fermentation
Flour
Food quality
Food science
Lipids
Nutrition
Proteins
Raw materials
Rheology
Seeds
Type 2 diabetes
Vitamins
Wheat
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Summary: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.
ISSN:0146-9428
1745-4557
DOI:10.1155/2019/8635806