Functional Fortification of Wheat Bread: Nutritional and Sensory Enhancement Using Ginger (Zingiber officinale ) and Turmeric )Curcuma longa)Powders | ||
| مجلة بحوث التربية النوعية | ||
| Volume 2026, Issue 98, January 2026 | ||
| Document Type: مقالات علمیة محکمة | ||
| DOI: 10.21608/mbse.2025.426732.1683 | ||
| Author | ||
| احسان فتحي طلبه* | ||
| طالب ماجستير | ||
| Abstract | ||
| This study investigated the nutritional fortification and sensory performance of wheat flour pan bread enriched with ginger or turmeric powders. Comprehensive proximate analysis confirmed that both botanicals—particularly turmeric—are abundant in protein, ash, fat, fiber, and key minerals (notably potassium and sodium), and exhibit markedly higher concentrations of bioactive compounds, including total phenolics and flavonoids, compared with wheat flour. Experimental breads were produced by substituting wheat flour with 2%, 5%, or 7% ginger or turmeric powder. Sensory evaluation by a trained 50-member panel demonstrated that breads containing 5% turmeric or 2% ginger achieved the highest overall acceptability across color, flavor, texture, and appearance, whereas 7% substitution reduced sensory quality. Chemical characterization of these optimal formulations revealed significant increases in protein, ash, fat, fiber, mineral content (Na and K), and bioactive compounds, with 5% turmeric bread showing the greatest enrichment in phenolics and flavonoids. Collectively, these findings highlight the potential of 2% ginger and 5% turmeric fortification to produce functionally enhanced, nutritionally superior bread while preserving desirable sensory attributes, supporting their application as natural, cost-effective functional ingredients in bakery products. . | ||
| Keywords | ||
| Functional bread; Ginger; Turmeric; Phenolic compounds; Flavonoids | ||
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