Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread
Summary In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat con...
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| Veröffentlicht in: | International journal of food science & technology 2024-06, Vol.59 (6), p.4020-4029 |
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| container_title | International journal of food science & technology |
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| creator | AlJuhaimi, Fahad Ahmed, Isam Ali Mohamed Özcan, Mehmet Musa Albakry, Zainab |
| description | Summary
In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.
In this study, the changes in the total phenol, flavonoid, antioxidant activity values, phenolics, fatty acids, biogenic elements and sensory properties of bread by using coconut flesh at different concentrations were investigated. |
| doi_str_mv | 10.1111/ijfs.17157 |
| format | Article |
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In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.
In this study, the changes in the total phenol, flavonoid, antioxidant activity values, phenolics, fatty acids, biogenic elements and sensory properties of bread by using coconut flesh at different concentrations were investigated.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17157</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>antioxidant activity ; Antioxidants ; Biogenic elements ; Bread ; bread dough ; breads ; coconut ; coconuts ; color ; Dough ; Fatty acids ; Flavonoids ; food science ; Gallic acid ; Linoleic acid ; lipid content ; Minerals ; Nutrients ; Phenols ; phytochemicals ; Pulp ; Sensory evaluation ; Sensory properties ; technology ; wheat flour</subject><ispartof>International journal of food science & technology, 2024-06, Vol.59 (6), p.4020-4029</ispartof><rights>2024 Institute of Food Science & Technology (IFST).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3477-63023aa6a08b3b4711c8530c8bcfc0f26c4682fb5b3540a7219785c54e7748193</cites><orcidid>0000-0002-5024-9512</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17157$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17157$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>AlJuhaimi, Fahad</creatorcontrib><creatorcontrib>Ahmed, Isam Ali Mohamed</creatorcontrib><creatorcontrib>Özcan, Mehmet Musa</creatorcontrib><creatorcontrib>Albakry, Zainab</creatorcontrib><title>Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread</title><title>International journal of food science & technology</title><description>Summary
In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.
In this study, the changes in the total phenol, flavonoid, antioxidant activity values, phenolics, fatty acids, biogenic elements and sensory properties of bread by using coconut flesh at different concentrations were investigated.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Biogenic elements</subject><subject>Bread</subject><subject>bread dough</subject><subject>breads</subject><subject>coconut</subject><subject>coconuts</subject><subject>color</subject><subject>Dough</subject><subject>Fatty acids</subject><subject>Flavonoids</subject><subject>food science</subject><subject>Gallic acid</subject><subject>Linoleic acid</subject><subject>lipid content</subject><subject>Minerals</subject><subject>Nutrients</subject><subject>Phenols</subject><subject>phytochemicals</subject><subject>Pulp</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>technology</subject><subject>wheat flour</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kcFuGyEURVHVSHWTbvoFSN1UUSeBAYaZZRTFjatIWSRZIwY_ZCwMU2Bi-RPy18V1V1mUDeLp3Psuugh9peSK1nPttjZfUUmF_IAWlHWiabuWfkQLMgjSCN6yT-hzzltCSMskX6C3VbB-hmAAR4tNNDHMBU-zn3AMeHRRm-JeAU8pTpCKg_wDW13KAWvj1vUxbSBE70zV7qY4h-OsWiQHoWSswxpnCDmmA4ZX7WddXPWtq_Yb0AVbH-eExwR6fYHOrPYZvvy7z9HL8u759r55ePy5ur15aAzjUjYdq8m17jTpRzZySanpBSOmH401xLad4V3f2lGMTHCiZUsH2QsjOEjJezqwc_T95Fu_9HuGXNTOZQPe6wBxzopRwYRoh0FW9Ns7dFvjhppOMSJYJwfJaaUuT5RJMecEVk3J7XQ6KErUsRV1bEX9baXC9ATvnYfDf0i1-rV8Omn-AEV8kJU</recordid><startdate>202406</startdate><enddate>202406</enddate><creator>AlJuhaimi, Fahad</creator><creator>Ahmed, Isam Ali Mohamed</creator><creator>Özcan, Mehmet Musa</creator><creator>Albakry, Zainab</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-5024-9512</orcidid></search><sort><creationdate>202406</creationdate><title>Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread</title><author>AlJuhaimi, Fahad ; Ahmed, Isam Ali Mohamed ; Özcan, Mehmet Musa ; Albakry, Zainab</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3477-63023aa6a08b3b4711c8530c8bcfc0f26c4682fb5b3540a7219785c54e7748193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Biogenic elements</topic><topic>Bread</topic><topic>bread dough</topic><topic>breads</topic><topic>coconut</topic><topic>coconuts</topic><topic>color</topic><topic>Dough</topic><topic>Fatty acids</topic><topic>Flavonoids</topic><topic>food science</topic><topic>Gallic acid</topic><topic>Linoleic acid</topic><topic>lipid content</topic><topic>Minerals</topic><topic>Nutrients</topic><topic>Phenols</topic><topic>phytochemicals</topic><topic>Pulp</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>technology</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>AlJuhaimi, Fahad</creatorcontrib><creatorcontrib>Ahmed, Isam Ali Mohamed</creatorcontrib><creatorcontrib>Özcan, Mehmet Musa</creatorcontrib><creatorcontrib>Albakry, Zainab</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AlJuhaimi, Fahad</au><au>Ahmed, Isam Ali Mohamed</au><au>Özcan, Mehmet Musa</au><au>Albakry, Zainab</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-06</date><risdate>2024</risdate><volume>59</volume><issue>6</issue><spage>4020</spage><epage>4029</epage><pages>4020-4029</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.
In this study, the changes in the total phenol, flavonoid, antioxidant activity values, phenolics, fatty acids, biogenic elements and sensory properties of bread by using coconut flesh at different concentrations were investigated.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17157</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-5024-9512</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | antioxidant activity Antioxidants Biogenic elements Bread bread dough breads coconut coconuts color Dough Fatty acids Flavonoids food science Gallic acid Linoleic acid lipid content Minerals Nutrients Phenols phytochemicals Pulp Sensory evaluation Sensory properties technology wheat flour |
| title | Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread |
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