IMPROVING NUTRITIONAL AND QUALITATIVE PROPERTIES OF WHEAT BREAD BY USING MALLOW (MALVA NEGLECTA L.) LEAVES POWDER

IF 1.1 Q3 AGRICULTURE, MULTIDISCIPLINARY IRAQI JOURNAL OF AGRICULTURAL SCIENCES Pub Date : 2024-02-25 DOI:10.36103/8p73pr77
Ezuldeen K. Hammoud, Ahmed C. Saddam, J. M. N. L. Lecturer
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Abstract

This study  was investigates the effect of adding different concentrations (1, 2, 3, 4, 5, 6, 7, 8) % of mallow (Malva  neglecta L.) leaves powder (MLP) to wheat bread mix on nutritional and qualitative properties of the obtained bread. Results of the chemical composition based by dry matter, moisture, ash, protein, fat, and carbohydrates for wheat flour and mallow leaves powder were 87.4, 12.6, 0.65, 10.5, 1.25, 75% and 96.2, 3.8, 7.90, 12.70, 1.60, 74.20 %, respectively. The study included nine treatments (T1, T2, T3, T4, T5, T6, T7, T8, T9 ), where T1 was the control treatment. During the fermentation period, dough  mass was  increased to its maximum value, T1 recorded the lowest height. The addition of (MLP) led to a slight increase in the specific volume of (T2, T3, T4, T5, T6), and this may be due to the increase in the proportion of polysaccharides in the mallow plant, while the specific volume began to decrease significantly in treatments (T7, T8, T9). Each of (T7, T8, and T9) showed significant differences as compared with the control treatment (T1) for the characteristics of color of crust, symmetry of form, evenness of bake, grain, color, texture of crumb,  aroma, and taste. There were no significant differences between (T2, T3, T4, T5, T6) compared with T1. The results indicate that the consumer accepted T2, T3, T4, and T5 treatments as well as T1. GC analysis showed the presence of phenolic compounds in mallow leaves powder, such as phenol, 2-chlorophenol, 2-methyl phenol, 4-methyl phenol, 2-nitrophenol, 2,4-dimethylphenol, benzoic acid, 2, 4- Dinitrophenol (0.150, 0.036, 0.03, 0.127, 1.360, 0.042, 0.002, 5.552 mg\100g) respectively.
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使用锦葵叶粉改善小麦面包的营养和质量特性
本研究调查了在小麦面包混合物中添加不同浓度(1、2、3、4、5、6、7、8)%的锦葵(Malva neglecta L.)叶粉(MLP)对所获面包的营养和质量特性的影响。小麦粉和锦葵叶粉的化学成分(干物质、水分、灰分、蛋白质、脂肪和碳水化合物)分别为 87.4%、12.6%、0.65%、10.5%、1.25%、75% 和 96.2%、3.8%、7.90%、12.70%、1.60%、74.20%。研究包括九种处理(T1、T2、T3、T4、T5、T6、T7、T8、T9),其中 T1 为对照处理。在发酵期间,面团质量增加到最大值,T1 的高度最低。添加(MLP)后,(T2、T3、T4、T5、T6)的比容略有增加,这可能是由于锦葵植物中的多糖比例增加所致,而处理(T7、T8、T9)的比容开始显著下降。与对照处理(T1)相比,处理(T7、T8 和 T9)在饼皮颜色、形状对称性、烘烤均匀度、颗粒、颜色、饼皮质地、香气和口感方面均有显著差异。T2、T3、T4、T5、T6)与 T1 相比无明显差异。结果表明,消费者对 T2、T3、T4 和 T5 处理的接受程度与 T1 相当。气相色谱分析显示锦葵叶粉中含有酚类化合物,如苯酚、2-氯苯酚、2-甲基苯酚、4-甲基苯酚、2-硝基苯酚、2,4-二甲基苯酚、苯甲酸、2,4-二硝基苯酚(分别为 0.150、0.036、0.03、0.127、1.360、0.042、0.002、5.552 mg/100g)。
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来源期刊
IRAQI JOURNAL OF AGRICULTURAL SCIENCES
IRAQI JOURNAL OF AGRICULTURAL SCIENCES AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
2.30
自引率
50.00%
发文量
140
审稿时长
6 weeks
期刊介绍: IRAQI JOURNAL OF AGRICULTURAL SCIENCES (IJAS)is the first agric. scientific and refereed journal established in Iraq. The first volume was published in 1966. IJAS is registered in the number 137 in 1988 of the Baghdad National Library. Years ago, it was published with one issue a year. For the time being, it is published bimonthly (6 issues for a volume). IJAS Deal with: Field Crops. Plant Breeding. Agricultural Economics. Agricultural Extension. Agricultural Mechanization. Basic sciences. Hort. Sciences. Animal Husbandry. Food Technology, Plant Pathology. Plant Entomology. Poultry Sciences. Soil Sciences. Water Resources. Veterinary. Biology.
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