[en] The effects of M. aegyptiaca leaves supplementation (1, 2, 3 and 5%) in wheat bread formulation were examined in order to obtain an antioxidant-enriched product. Mallow powder contained relatively high levels of dietary fiber and flavonoids. LC-HRESIMS analysis of the mallow ethanolic extract allowed the identification of 7 flavonoids, 6 terpenoids and 3 fatty acids. The (P/L) ratio of the dough increased with the increment of mallow powder level, whereas the deformation energy (W) decreased. At the highest substitution level, a reduction in bread specific volume and springiness, and an increase in hardness and chewiness were observed. Rising levels of mallow powder into bread increased flavonoids content and antioxidant capacity, and decreased crust colour parameters (L*, a* and b*). Sensory evaluation showed that mallow supplementation at 3% level remained acceptable. All these data suggest that M. aegyptiaca may be useful as a candidate for improving nutraceutical quality of bread.
Disciplines :
Food science
Author, co-author :
Fakhfakh, Nahed; Laboratory of Enzyme Engineering and Microbiology, ENIS, University of Sfax, Tunisia
Jdir, Hamida; Laboratory of Enzyme Engineering of Lipases and Biochemistry, Engineering National School of Sfax (ENIS), University of Sfax, Tunisia
Jridi, Mourad; Laboratory of Enzyme Engineering and Microbiology, ENIS, University of Sfax, Tunisia
Rateb, Mostafa; Laboratory of Soil Biology, University of Neuchatel, Switzerland
Belbahri, Lassaâd; Laboratory of Soil Biology, University of Neuchatel, Switzerland
Ayadi, Mohamed ; High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
Nasri, Moncef; Laboratory of Enzyme Engineering and Microbiology, ENIS, University of Sfax, Tunisia
Zouari, Nacim; Laboratory of Food Analysis, ENIS, University of Sfax, Tunisia
Language :
English
Title :
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality
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