Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality

Background and Objectives

The potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.

Findings

The results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.

Conclusions

PAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.

Significance and Novelty

This study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.