El-Refai, A., Shalaby, M., El-Gammal, R., Motawea, E., Ali., A. (2021). Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread. Journal of Food and Dairy Sciences, 12(9), 225-233. doi: 10.21608/jfds.2021.201815
A. A. El-Refai; M. T. Shalaby; Rania E. El-Gammal; El-Zahraa M. Motawea; A. Ali.. "Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread". Journal of Food and Dairy Sciences, 12, 9, 2021, 225-233. doi: 10.21608/jfds.2021.201815
El-Refai, A., Shalaby, M., El-Gammal, R., Motawea, E., Ali., A. (2021). 'Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread', Journal of Food and Dairy Sciences, 12(9), pp. 225-233. doi: 10.21608/jfds.2021.201815
El-Refai, A., Shalaby, M., El-Gammal, R., Motawea, E., Ali., A. Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread. Journal of Food and Dairy Sciences, 2021; 12(9): 225-233. doi: 10.21608/jfds.2021.201815
Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread
Food Industries Department, Faculty of Agriculture, Mansoura University Mansoura City, Egypt
Abstract
This research aimed to study the effect of addition moringa and turmeric powders on some properties of pan bread. Moringa and turmeric powders were added with the ratio of 5%, wheat flour and oat flour in order to prepare coloured pan bread. Chemical composition, mineral content, antioxidant activity, rheological properties and staling rate of pan bread samples were studied. Obtained results indicated that addition of moringa powder increased the amount of protein, ash, crude fibers, minerals and antioxidant activity in prepared pan bread samples. While, the carbohydrates content decreased in compared with those of control samples. Rheological properties also resulted that addition of Moringa and turmeric powder negatively influnced on some farinograph parameters (water absorption, arrival time, and dough development time and dough stability) and extensograph parameters (elasticity, extensiblity, proportional number and energy of dough). Staling rate results showed that there was gradual decrease in all fortified pan bread samples for freshness up to 48 hours of storage in compared with those of control sample, also, an observed decrease in staling rate after 48 hours of storage of all pan bread. Sensory evaluation results indicated that there was an enhancment in all nutritional value, the acceptability properties of all pan bread samples.
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