BRAN AND TORTILLA BREAD FORTIFIED TO DAMSISSA | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 197-214 PDF (1.05 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2019.425059 | ||||
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| Abstract | ||||
| Damsissa is one of medicinal herbs which growing in Egypt.also,its rich of several type of antioxidants. The present work was conductedto evaluate the influence of functional propertiesof Damsissa leaves powder in bran and tortilla bread. Chemical contents, total polyphenols and its fractions, total flavonoids and its fractions, chlorophyll, carotenoids, vitamin C, volatile oil, antioxidant activity in dried Damsissa were evaluated.Bran breadwere made from wheatbran ,wheat flour and supplemented with different ratios of Damsissa powder at 0.5; 1.0 and 1.5% respectively) by partially replacing the wheat flour by Damsissa powder. Also, Tortilla breadwas made from Corn flour and supplemented with different ratios of Damsissa powder at 0.5;1.0 and 1.5% respectively) by partially replacing the Corn flour by Damsissa powder. Results indicated that, no significant differences (P < 0.05) among all the fortified bran bread at 0.5% of the Damsissa leaves powder and control sample with regarding to the overall acceptability.Fortified bran bread with 0.5 % of Damsissa leaves powder showed no significant differences (P < 0.05) for color (outer layer); color (inside layer); crust and Taste compared to the control sample and bread sample fortified at 0.5 % of the Damsissa leaves powder.Replacing up to 1.5% of the Damsissa leaves powder with bran reduced general appearance; color (outer layer); color (inside layer); crust; loaf texture and taste.Concerning, the odor, there BRAN AND TORTILLA BREAD198 was significant differences in bran bread containing 1.5% compared with control bread and bread containing 1.0%. Tortilla bread showed that bread containing 1.0% and 1.5% Damsissa leaves had higher dietary fiber content but lower sensory scores such as General appearance; color (outer layer); color (inside layer); odor, Taste and overall acceptability.Tortilla bread containing 0.5%, 1.0% and 1.5% compared with control bread made from normal corn flour without any fortified with Damsissa leaves powder. Conclusively, we can use Damsissa as a medicinal herbs to improve bran and tortilla bread to use as diabetic or celiac diseases food. | ||||
| Keywords | ||||
| Key Words: antioxidant; chlorophyll; Damsissa; diabetic; polyphenols; vitamin C; volatile oil; Tortilla bread | ||||
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