PJB-2022-288
ASSESSING THE BIOACTIVE POTENTIAL AND SUPPLEMENTATION OF HERBS FOR DOUGH BEHAVIOR AND BREAD QUALITY
MEHWISH ZERLASHT
Abstract
Fenugreek, black cumin and garlic are the herbs which are rich source of antimicrobial and nutritional bioactive compounds. This study investigated the influence of herbs on the rheological characteristics of dough and quality parameters of bread. Antimicrobial activity of the herbs was determined using disc diffusion method against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. All the herbs showed inhibition against the pathogens at 50 and 100 mg/mL concentration. Maximum zone inhibition was measured for fenugreek against Salmonella typhimurium (16.5mm) at 100 mg/mL concentration. Dough development time and departure time increased with the increase in concentration of the herbs. Farinograph quality number (FQN), mixing tolerance index and stability varied significantly with the treatments. The prepared bread with different concentrations of herbs (0.25%, 0.5% 0.75%) was analyzed for different physio-chemical, structural, textural and sensory parameters. Ash, fiber, fat and protein content was increased with treatments. However, decrease in moisture content was observed. The microstructure revealed that the addition of fenugreek significantly improves the bread structure. Firmness was increased with increase in concentration of herbs. Total phenolic content was increased with the concentration. The total plate count was decreased as compare to control due to the addition of herbs. The sensory profile of bread was not affected with the addition of herbs at the concentration of 0.50%.
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