Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient
International Journal of Gastronomy and Food Science, cilt.40, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 40
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.ijgfs.2025.101164
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Bread, Rheology, Antioxidant, Sensory
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Since bread is a basic food item in the diet of many people around the world, its nutritional value needs to be increased. In present study, the potential of Vitex agnus-castus powder to enrich bread was investigated. For this aim, V. agnus-castus powder was substituted with wheat flour at the levels of 0, 5, 10, 15 %. Effects of V. agnus-castus powder on the rheological characteristics of bread dough, color, proximate composition, antioxidant activity, total phenolic content, texture and sensory characteristics of breads were investigated. V. agnus-castus increased the total phenolic content and antioxidant activity, as well as fat, crude fiber and ash content of bread samples significantly (p < 0.05). Breads containing 15 % V. agnus-castus powder had the highest inhibition (21.58 ± 1.03 %), ABTS+ (215.61 ± 0.58 mg/100 g), total phenolic content (986.22 ± 1.69 mg GAE/100 g DW), fat (2.22 ± 0.09 %) crude fiber (11.10 ± 0.25 %), and ash content. According to the results of sensory analysis, bread samples including 5 % V. agnus-castus powder had higher scores than control samples. V. agnus-castus could improve sensory and nutritional properties of bread.