Abstract
The aim of this work was to evaluate the quality of pita bread fortified with different levels of flaxseed cake flour (FCF) as an under-utilized functional ingredient. FCS was then used as a partial substitute for wheat flour 82% extraction at 5, 10, 15 and 20% substitution levels. The chemical composition of flours, the rheological characteristics of doughs and the quality of the produced bread were investigated. Substitution of FCF for wheat flour increased the protein, fat, fibers, ash and mineral contents and remarkably improved the protein quality of the composite flours. It had also decreased the moisture loss and increased the alkaline water retention capacity (AWRC) of bread as freshness indicators and improved its textural characteristics without significant effects on the physical and sensorial properties until 15% substitution level. The results of the present study in addition to the eminent nutritional and functional roles of flaxseed cake strongly advocate its incorporation into the formula of pita bread and similar bakery products for nutritious, healthy and functional foods.
Keywords: Pita bread, flaxseed cake flour, evaluation, nutritious, fats, fiber, ash, mineral content, moisture loss, yeast
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
8