The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope
Main Article Content
Keywords
antimicrobial activity, bread, functional profiling, herbs
Abstract
Fenugreek, black cumin, and garlic are herbs that are rich sources of antimicrobial and nutritional bioactive compounds. This study investigated the influence of herbs on the rheological characteristics of dough and the quality parameters of bread. The antimicrobial activity of the herbs was determined against the pathogens at 50 and 100 mg/mL concentrations. Maximum zone inhibition was measured for fenugreek against Salmonella typhimurium (16.5 mm) 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 such as physio-chemical, structural, textural, and sensory parameters at herbs concentration 0.25, 0.5, and 0.75%, respectively. Ash, fiber, fat, protein content, firmness, and total phenolic content were increased with treatments. However, a decrease in moisture content and total plate count was observed due to the addition of herbs. The microstructure revealed that the addition of fenugreek significantly improves the bread structure. The sensory profile of bread was not affected with the addition of herbs at a concentration of 0.50%.
References
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Osman M.A., Alamri, M.S., Mohamed, A.A., Hussain, S., Gases’, M.A and Rahman, I.E.A., 2013 Black cumin-fortified flat bread: formulation, processing, and quality. Quality Assurance and Safety of Crops and Foods. 7(2): 233–238. 10.3920/QAS2013.033
Othman, M., Saada, H., and Matsuda, Y., 2020. Antifungal activity of some plant extracts and essential oils against fungi-infested organic archaeological artifacts. Archaeometry. 62(1): 187–199.
Piga, A., Catzeddu, P., Farris, S., Roggio, T., Sanguinetti, A., and Scano, E., 2005. Texture evaluation of “Amaretti” biscuits during storage. European Food Research and Technology. 22: 387–391. 10.1007/s00217-005-1185-5
Rahman, A.S., Al-Sheibani, H.I., AlRiziqi, M.H., Mothershaw, A., Guizani, N., and Bengtsson, G., 2006. Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying. International Journal of Food Properties. 9(3): 503–513. 10.1080/10942910600596480
Saeed, M., Yasmin, I., Khan, M.I., Nadeem, M., Shabbir, M.A., and Azam, M., 2016. Herbs and spices as a potential antimicrobial agents for food application. Pakistan Journal of Food Sciences. 26(3): 153–160.
Shalini, H., and Sudesh, J., 2005. Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread. Nutrition & Food Science, pp. 229–242.
Ziobro, R., Juszczak, L., Witczak, M., and Korus, J., 2016. Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology. 53(1): 571–580. 10.1007/s13197-015-2043-5
Zahra, A., Farooq, U., Saeed, M. T., Quddoos, M. Y., Hameed, A., Iftikhar, M., and Chaudhry, F., 2022. Enhancement of sensory attributes and mineral content of sourdough bread by means of microbial culture and yeast (Saccharomyces cerevisiae). Food Chemistry Advances. 1: 100094.
Aamodt, A., Magnus, E., and Ellen, M., 2004. Effect of protein quality, protein content, bran addition, date, proving time, and their interaction on hearth bread. Cereal Chemistry. 81: 722–734. 10.1094/CCHEM.2004.81.6.722
Afzal, B., Pasha, I., Zahoor, T., and Nawaz, H., 2016. Nutritional potential of fenugreek supplemented bread with special reference to antioxidant profiling. Pakistan Journal of Agricultural Science. 53(1): 217–223. 10.21162/PAKJAS/16.4664
AOAC, 2016. Official method of Analysis. 20th ed., Method 935.14 and 992.24. Association of Officiating Analytical Chemists, Washington DC.
Ashraf, W., Shehzad, A., Sharif, H.R., Aadil, R.M., Khan, M.R., and Zhang, L., 2020. Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread. Journal of Food Processing and Preservation. 44: 14777. 10.1111/jfpp.14777
Azam, M., Saeed, M., Yasmin, I., Afzaal, M., Khan, W.A., Iqbal, M.W., Hussain, H.T., and Asif, M., 2021. Microencapsulation and invitro characterization of Bifdobacterium animalis for improved survival. Journal of Food Measurement and Characterization. 10.1007/s11694-021-00839-4
Calderelli, V.A.S., Benassi, M.D.T., Visentainer, J.V., and Matioli, G., 2010. Quinoa and flaxseed: potential ingredients in the production of bread with functional quality. Brazilian Archives of Biology and Technology. 53(1): 981–986. 10.1590/S1516-89132010000400029
Carocho, M., and Ferreira, I.C., 2013. A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology. 51: 15–25. 10.1016/j.fct.2012.09.021
Durovic, S., Vujanović, M., Radojković, M., Filipović, J., Filipović, V., Gašić, U., Z. Tešić, Z., Mašković, P., and Zeković, Z., 2020. The functional food production: application of stinging nettle leaves and its extracts in the baking of a bread. Food Chemistry. 31(2): 126091. 10.1016/j.foodchem.2019.126091
El-Absy, M.A., 2018. Impact of addition some important herbs on the texture profile analysis of pan bread. Annals of Agricultural Science. 56(1): 41–50. 10.21608/assjm.2018.44101
Erdogrul, O., Ciftçi, E., Bozdogan, H., and Toroglu, S., 2009. Antimicrobial activity of black cumin seeds (Nigella sativa L.). Asian Journal of Chemistry. 21(1): 467–470.
Garg, A.P. 2023. Health Benefits of Cumin in Foods: A. Journal ISSN, 2766, 2276.
Hameed, S., Imran, A., Nisa, M.U., Arshad, M.S., Saeed, F., Arshad, M.U., and Khan, M.A., 2019. Characterization of extracted phenolics from black cumin (Nigella sativa linn), coriander seed (Coriandrum sativum L.), and fenugreek seed (Trigonella foenum-graecum). International Journal of Food Properties. 22:1, 714–726. 10.1080/10942912.2019.1599390
Hussain, A., Kausar, T., Sarwar, A., Sarwar, S., Kauser, S., Chaudhry, F., and Quddoos, M.Y., 2022. Evaluation of total antioxidant and oxidant status, oxidative stress index and Dpph free radical scavenging activities of pumpkin (Cucurbita maxima) seeds ethanolic extracts. Turkish Journal of Agriculture-Food Science and Technology. 10: 2946–2950. 10.24925/turjaf.v10isp2.2946-2950.5630
Ibrahim, U.K., Salleh, R.M., and Maqsood-Ul-Haque, S.N.S., 2015. Bread towards functional food: an overview. International Journal of Food Engineering. (1): 39–43. 10.18178/ijfe.1.1.39-43
Ijah U.J.J., Auta, H.S., Aduloju, M.O., and Aransiola, A.S., 2014. Microbiological, nutritional and sensory quality of bread produced from wheat and potato flour blends. International Journal of Food Science. 2014; 2014: 671701. 10.1155/2014/671701
Indrani, D., Rajiv, J., and Rao, G.V., 2010. Influence of fenugreek seed powder on the dough rheology, microstructure, and quality of parotta–An Indian flat bread. Journal of texture studies. 41(2): 208–223.
Mahmood, S., Pasha, I., Iqbal, M.W., Riaz, T., Adnan, M., Chitrakar, B., and Azam, M., 2019. Rheological and sensory attributes of wheat, quinoa and buckwheat composite flour and their use in bakery products. Journal of Food Science and Technology. 11: 25–31. 10.3126/jfstn.v11i0.29706
Meilgaard, M., Civille, G.V., and Carr, B.T., 1999. Affective tests: consumer tests and in-house panel acceptance tests. 4th ed. New York, NY, USA: CRC Press. Chapter 12, Sensory evaluation techniques; 58 p.
Montgomery, D.C., 2008. Design and analysis of experiments. 7th ed., John Wiley and Sons. Inc., Hoboken, NJ, USA.
Osman M.A., Alamri, M.S., Mohamed, A.A., Hussain, S., Gases’, M.A and Rahman, I.E.A., 2013 Black cumin-fortified flat bread: formulation, processing, and quality. Quality Assurance and Safety of Crops and Foods. 7(2): 233–238. 10.3920/QAS2013.033
Othman, M., Saada, H., and Matsuda, Y., 2020. Antifungal activity of some plant extracts and essential oils against fungi-infested organic archaeological artifacts. Archaeometry. 62(1): 187–199.
Piga, A., Catzeddu, P., Farris, S., Roggio, T., Sanguinetti, A., and Scano, E., 2005. Texture evaluation of “Amaretti” biscuits during storage. European Food Research and Technology. 22: 387–391. 10.1007/s00217-005-1185-5
Rahman, A.S., Al-Sheibani, H.I., AlRiziqi, M.H., Mothershaw, A., Guizani, N., and Bengtsson, G., 2006. Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying. International Journal of Food Properties. 9(3): 503–513. 10.1080/10942910600596480
Saeed, M., Yasmin, I., Khan, M.I., Nadeem, M., Shabbir, M.A., and Azam, M., 2016. Herbs and spices as a potential antimicrobial agents for food application. Pakistan Journal of Food Sciences. 26(3): 153–160.
Shalini, H., and Sudesh, J., 2005. Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread. Nutrition & Food Science, pp. 229–242.
Ziobro, R., Juszczak, L., Witczak, M., and Korus, J., 2016. Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology. 53(1): 571–580. 10.1007/s13197-015-2043-5
Zahra, A., Farooq, U., Saeed, M. T., Quddoos, M. Y., Hameed, A., Iftikhar, M., and Chaudhry, F., 2022. Enhancement of sensory attributes and mineral content of sourdough bread by means of microbial culture and yeast (Saccharomyces cerevisiae). Food Chemistry Advances. 1: 100094.
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Sep 26, 2024
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Zerlasht, M., Javaria, S., Quddoos, M. Y., Arshad, R., Yaqub, S., Zubair Khalid, M., Sana Mahmood, S., Rafique, A., Umar Farooq, M., Alsulami, T., Akram, S., & Rafique, H. (2024). The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope. Italian Journal of Food Science, 36(4), 26-37. https://doi.org/10.15586/ijfs.v36i4.2629
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How to Cite
Zerlasht, M., Javaria, S., Quddoos, M. Y., Arshad, R., Yaqub, S., Zubair Khalid, M., Sana Mahmood, S., Rafique, A., Umar Farooq, M., Alsulami, T., Akram, S., & Rafique, H. (2024). The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope. Italian Journal of Food Science, 36(4), 26-37. https://doi.org/10.15586/ijfs.v36i4.2629