Ezuldeen K. Hammoud, Ahmed C. Saddam, J. M. N. L. Lecturer
{"title":"IMPROVING NUTRITIONAL AND QUALITATIVE PROPERTIES OF WHEAT BREAD BY USING MALLOW (MALVA NEGLECTA L.) LEAVES POWDER","authors":"Ezuldeen K. Hammoud, Ahmed C. Saddam, J. M. N. L. Lecturer","doi":"10.36103/8p73pr77","DOIUrl":null,"url":null,"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.","PeriodicalId":14562,"journal":{"name":"IRAQI JOURNAL OF AGRICULTURAL SCIENCES","volume":null,"pages":null},"PeriodicalIF":1.1000,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"IRAQI JOURNAL OF AGRICULTURAL SCIENCES","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36103/8p73pr77","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
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.
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.