PDF(Pubmed)
Abstract：
The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.
摘要：
全球食品市场的多样性正在扩大，每年都有数千种新产品进入市场，其中营养和功能食品占据重要地位。本研究工作针对三种药材的营养评价，即，姜黄（姜黄L.），姜（生姜），和黑孜然（Nigellasativa）。面包制剂富含这些草药的单独/组合补充剂(1-3%)。稍后，对面包进行了营养分析，流变学,纹理，和感官特征。结果表明，这些草药改善了面包的营养成分，尤其是灰分和纤维，作为最大灰分和纤维含量被注意到在T15（2.0％干燥粉末的每个植物）的值1.64±0.04％和4.63±0.16％，分别。有关流变行为的结果表明，流变特性的变化很小，并且面团发育时间从T0的2.80±0.13分钟略微增加到T10的4.50±0.20分钟。感官属性还表明其明显的适用性，因为添加草药对外部和内部特征的影响最小。虽然一些参数，如地壳和面包屑的颜色受到了黑孜然添加的影响，分别为6.25±0.52和4.44±0.19，在T15中，添加生姜会影响香气特征，以低剂量补充草药的组合减轻了其他草药的不利影响。此外，延长保质期，特别是加入姜黄粉,是这项研究的标志.这项研究得出结论，可以将草药掺入烘焙产品中，以改善功能性草药面包的营养和感官属性。
