BENEFITING FROM FLAX SEEDS AND MILLET IN PRODUCTION OF BREAD FOR CANCER PATIENTS | ||||
| Egyptian Journal of Desert Research | ||||
| Volume 74, Issue 1, June 2024 PDF (481.9 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejdr.2024.285223.1175 | ||||
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| Authors | ||||
Mona Mahmoud Abdelsalam Bashir1; Nashwa Ismail Zaki Mohammed2; Amira Mohamed Shokry  1; Shimaa Abd-allah Haredy2
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| 1Agro-Industrialization Unit, Department of Plant Production, Desert Research Center, Cairo, Egypt | ||||
| 2Department of Physiology, Egyptian Drug Authority | ||||
| Abstract | ||||
| Phenolic compounds found in a wide variety of plant foods, which had preventative or reduction role in development and spread of cancers. Thus, the consumption of high levels of plant-derived foods rich in phenolic compounds lead to lower the incidence rates of various cancers. Flaxseed is one of the foods that has large amount of lignans. Millet is an excellent source of bioactive substances and polyphenols, which can scavenge free radicals. This study seeks to determine the effect of substitution of wheat flour with flaxseeds (FF) and millet (MF) flours on the bread quality. Wheat flour was substituted with [10/30 (T1), 20/20 (T2) and 30/10 (T3)] FF/MF. Chemical composition, total phenolic content, rheological properties, alkaline water retention capacity (AWRC), staling rate and sensory evaluation were evaluated. The results showed that as the FF proportion increased and MF decreased, the protein, ash, fat, fiber, calorie value and phenolic content were improved. The lowest AWRC and staling rate was recorded with T3 sample followed by T1 sample, where the highest value was logged with T2 sample. Higher stability time, resistance to extension and extensibility were found with T1 sample followed by T2 and T3 samples. The overall acceptability value of the prepared flat bread samples was the same for both T1 and T2 samples followed by T3 samples with scores close to each other. The incorporation of flaxseeds and millet flours improved the total phenolic content of the prepared bread with good rheological and sensory properties. | ||||
| Keywords | ||||
| anticancer food; bread; lignans; rheological properties; total phenol | ||||
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