Evaluation of nutritional properties of bread with ginger rhizome and coriander seed powder

Ginger rhizome (Zingiber officinale) and coriander seed (Coriandrum sativum) are herbs orspices commonly added as an ingredient in making food. Bread is one of popular food also as staple food for some society, these studies are done by combining both herb ingredients processed into a powder and the...

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Hauptverfasser: Hidayati, Laili, Devi, Mazarina, Sunaryo, Nonny Aji, Saputri, Anggi M. J., Ariffin, Hashim Fadzil
Format: Tagungsbericht
Sprache:eng
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Zusammenfassung:Ginger rhizome (Zingiber officinale) and coriander seed (Coriandrum sativum) are herbs orspices commonly added as an ingredient in making food. Bread is one of popular food also as staple food for some society, these studies are done by combining both herb ingredients processed into a powder and then putting it as sprinkle at the bread. Moreover, this study aims also to evaluated properties of bread sprinkled with Ginger rhizome (Zingiber officinale) and coriander seed (Coriandrum sativum) powder with different formulas. This y used experimental methods by sprinkled bread with different ginger rhizome and coriander seed powder. Futhermore, the data analysis was by two way ANOVA. The evaluation results of nutritional properties are known as follows, the highest rate of proteins (10.475%) in Formula A, fats (4.78%) in Formula B, carbohydrate (79.01 g/100g EP) in Formula B, ash (2.09%) in Formula A, water (5.72%) in Formula A. Base on the evaluation studies, sprinkled bread with ginger rhizome and coriander seed powder had an impact on nutritional properties. The more addition of Ginger rhizome (Zingiber officinale) and coriander seed (Coriandrum sativum) impacts the gradation of the percentage of protein, carbohydrate, and ash, and degrade the percentage of fat content in bread. The implication of this study is to add more variety of types of bread, also increase the use of herb or spices into bread. Furthermore, the addition of sprinkles significantly had an impact on the nutritional content of the bread.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0113925