Development and quality evaluation of wheat breads enriched with different forms of fenugreek
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Date
2023
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Punjab Agricultural University
Abstract
The effect of different forms of fenugreek (fresh leaves, dried leaves, seed powder and germinated seed powder) on the bread dough and quality of fortified bread were studied by evaluating functional, physicochemical, biochemical, farinographic, textural and rheological properties. Incorporation of fenugreek seeds and leaves improved the colour of bread crumb and crust. Supplementation of breads with different forms of fenugreek improved the nutritional, functional, colour and biochemical components such as total phenolic content, DPPH radical scavenging activity, total flavonoids, FRAP and metal chelating activity. Highest protein content was found in breads supplemented with germinated seed powder whereas highest phenolic content and antioxidant activity were found in breads supplemented with fresh fenugreek leaf paste. However, due to dilution of gluten in wheat flour, loaf and specific volume decreased and the texture of bread becomes significantly hard with the increase in the level of fenugreek. Rheologically, all the samples showed non-newtonian behaviour and the lowest viscosity values were observed for control sample. Breads supplemented with 2% dried fenugreek leaf powder, 8% raw fenugreek seed powder, 6% germinated fenugreek seed powder and 12% fresh fenugreek leaf paste had the highest overall acceptability score and were selected as best. The seven days storage studies at ambient temperature and refrigerated temperature revealed that selected breads were shelf stable up to seven days under refrigerated conditions due to the higher antioxidant and antimicrobial activity of fenugreek. Hence, fenugreek seeds and leaves can be used as a functional ingredient for the development of breads to enhance nutritional, rheological, farinographic, functional, biochemical and storage stability of breads.
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Harpreet Kaur (2023). Development and quality evaluation of wheat breads enriched with different forms of fenugreek (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.