Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder ( Cinnamomum verum )
Bread is a staple food for billions of households around the world; yet, some of its nutritional value is reduced during the manufacturing process. With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon...
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| Veröffentlicht in: | Food Science & Nutrition 2023-10, Vol.11 (10), p.6241-6248 |
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| creator | Bouatenin, Koffi Maïzan Jean-Paul Camara, Fatoumata Tohoyessou, Yabo Majoie Geroxie Hermann Coulibaly, Wahauwouélé Boli, Zamblé Bi Irié Abel Ouattara, Gniré Abibata Koussemon, Marina |
| description | Bread is a staple food for billions of households around the world; yet, some of its nutritional value is reduced during the manufacturing process. With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon in breadmaking in order to contribute to the prevention of certain diseases related to eating habits. Therefore, bread-making trials by incorporating 0%, 0.5%, and 1% of cinnamon powder were carried out. From then on, the breads produced underwent physicochemical, biochemical, and organoleptic analyses. Thus, the results showed that the biochemical composition of the bread containing 1% cinnamon powder and the bread containing 0.5% cinnamon was 11.96 ± 0.02% and 11.22 ± 0.02% for protein, 1.70 ± 0.01% and 1.41 ± 0.07% for fiber, respectively, compared to 10.76 ± 0.014% protein and 1.36 ± 0.17% fiber for the bread without cinnamon. In terms of phytochemical composition, the bread containing 1% cinnamon powder recorded the highest contents of polyphenols, flavonoids, and condensed tannins (551.295 ± 25 μg EAG/g DM, respectively; 53.117 ± 1.36 μg EQ/g DM and 269.837 ± 39.2 μg EC/g DM) compared to the bread containing 0.5% of cinnamon powder and the bread with 1% cinnamon. From the nutritional and phytochemical point of view, the results of this work showed the positive impact of the incorporation of cinnamon powder in wheat flour-based bread with beneficial properties on the health of consumers. |
| doi_str_mv | 10.1002/fsn3.3564 |
| format | Article |
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With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon in breadmaking in order to contribute to the prevention of certain diseases related to eating habits. Therefore, bread-making trials by incorporating 0%, 0.5%, and 1% of cinnamon powder were carried out. From then on, the breads produced underwent physicochemical, biochemical, and organoleptic analyses. Thus, the results showed that the biochemical composition of the bread containing 1% cinnamon powder and the bread containing 0.5% cinnamon was 11.96 ± 0.02% and 11.22 ± 0.02% for protein, 1.70 ± 0.01% and 1.41 ± 0.07% for fiber, respectively, compared to 10.76 ± 0.014% protein and 1.36 ± 0.17% fiber for the bread without cinnamon. In terms of phytochemical composition, the bread containing 1% cinnamon powder recorded the highest contents of polyphenols, flavonoids, and condensed tannins (551.295 ± 25 μg EAG/g DM, respectively; 53.117 ± 1.36 μg EQ/g DM and 269.837 ± 39.2 μg EC/g DM) compared to the bread containing 0.5% of cinnamon powder and the bread with 1% cinnamon. From the nutritional and phytochemical point of view, the results of this work showed the positive impact of the incorporation of cinnamon powder in wheat flour-based bread with beneficial properties on the health of consumers.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.3564</identifier><identifier>PMID: 37823129</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Analysis ; Biochemical composition ; Bread ; Carbohydrates ; Chemical composition ; Cinnamon ; Composition ; Diet ; Dietary fiber ; Dietary minerals ; Disease prevention ; Eating behavior ; Fermentation ; Flavonoids ; Flour ; Food ; Food habits ; Health promotion ; Households ; Isoflavones ; Manufacturing industry ; Nutritive value ; Original ; Phytochemicals ; Polyphenols ; Powder ; Proteins</subject><ispartof>Food Science & Nutrition, 2023-10, Vol.11 (10), p.6241-6248</ispartof><rights>2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2023 John Wiley & Sons, Inc.</rights><rights>2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2023 The Authors. published by Wiley Periodicals LLC.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c471t-e3000742ea907552ec365e8cd2a4fd0e3c69ac71660c1a0c63484e52b77d0873</citedby><cites>FETCH-LOGICAL-c471t-e3000742ea907552ec365e8cd2a4fd0e3c69ac71660c1a0c63484e52b77d0873</cites><orcidid>0000-0003-4398-8365</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563714/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563714/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37823129$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bouatenin, Koffi Maïzan Jean-Paul</creatorcontrib><creatorcontrib>Camara, Fatoumata</creatorcontrib><creatorcontrib>Tohoyessou, Yabo Majoie Geroxie</creatorcontrib><creatorcontrib>Hermann Coulibaly, Wahauwouélé</creatorcontrib><creatorcontrib>Boli, Zamblé Bi Irié Abel</creatorcontrib><creatorcontrib>Ouattara, Gniré Abibata</creatorcontrib><creatorcontrib>Koussemon, Marina</creatorcontrib><title>Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder ( Cinnamomum verum )</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Bread is a staple food for billions of households around the world; yet, some of its nutritional value is reduced during the manufacturing process. With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon in breadmaking in order to contribute to the prevention of certain diseases related to eating habits. Therefore, bread-making trials by incorporating 0%, 0.5%, and 1% of cinnamon powder were carried out. From then on, the breads produced underwent physicochemical, biochemical, and organoleptic analyses. Thus, the results showed that the biochemical composition of the bread containing 1% cinnamon powder and the bread containing 0.5% cinnamon was 11.96 ± 0.02% and 11.22 ± 0.02% for protein, 1.70 ± 0.01% and 1.41 ± 0.07% for fiber, respectively, compared to 10.76 ± 0.014% protein and 1.36 ± 0.17% fiber for the bread without cinnamon. In terms of phytochemical composition, the bread containing 1% cinnamon powder recorded the highest contents of polyphenols, flavonoids, and condensed tannins (551.295 ± 25 μg EAG/g DM, respectively; 53.117 ± 1.36 μg EQ/g DM and 269.837 ± 39.2 μg EC/g DM) compared to the bread containing 0.5% of cinnamon powder and the bread with 1% cinnamon. From the nutritional and phytochemical point of view, the results of this work showed the positive impact of the incorporation of cinnamon powder in wheat flour-based bread with beneficial properties on the health of consumers.</description><subject>Analysis</subject><subject>Biochemical composition</subject><subject>Bread</subject><subject>Carbohydrates</subject><subject>Chemical composition</subject><subject>Cinnamon</subject><subject>Composition</subject><subject>Diet</subject><subject>Dietary fiber</subject><subject>Dietary minerals</subject><subject>Disease prevention</subject><subject>Eating behavior</subject><subject>Fermentation</subject><subject>Flavonoids</subject><subject>Flour</subject><subject>Food</subject><subject>Food habits</subject><subject>Health promotion</subject><subject>Households</subject><subject>Isoflavones</subject><subject>Manufacturing industry</subject><subject>Nutritive value</subject><subject>Original</subject><subject>Phytochemicals</subject><subject>Polyphenols</subject><subject>Powder</subject><subject>Proteins</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkstq3DAUhkVpaUKaRV-gCLpJFjPVXZ5VCUMvgUA32QtZPp4o2JIryVPyDHnpyplpSCOBLkff-aUjfoQ-UrKmhLAvfQ58zaUSb9ApI6JZaar12xfrE3Se8z2pbSOoYuw9OuG6YZyyzSl63MZQkm_n4mPAJeJyB9iPU4p7GCEUHPunUJgrtTB2wDZ0uJ-DO24rO0EqHvICtwlsh9sH7IOLaYrJFh922PkQ7FivmOKfDhK-wNtDZJxHvIdUx8sP6F1vhwznx_kM3X7_drv9ubr59eN6e3WzckLTsgJeS9GCgd0QLSUDx5WExnXMir4jwJ3aWKepUsRRS5ziohEgWat1RxrNz9DXg-w0tyN0rlaZ7GCm5EebHky03vx_Evyd2cW9oUQqrqmoChdHhRR_z5CLGX12MAw2QJyzYY1WiktKmop-foXexznVb3uihNZEiEVwfaB2dgDjQx_rxa72DkbvYoDe1_iVrrgUkrCacHlIcCnmnKB_fj4lZrGFWWxhFltU9tPLep_JfybgfwElabT0</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Bouatenin, Koffi Maïzan Jean-Paul</creator><creator>Camara, Fatoumata</creator><creator>Tohoyessou, Yabo Majoie Geroxie</creator><creator>Hermann Coulibaly, Wahauwouélé</creator><creator>Boli, Zamblé Bi Irié Abel</creator><creator>Ouattara, Gniré Abibata</creator><creator>Koussemon, Marina</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-4398-8365</orcidid></search><sort><creationdate>20231001</creationdate><title>Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder ( Cinnamomum verum )</title><author>Bouatenin, Koffi Maïzan Jean-Paul ; Camara, Fatoumata ; Tohoyessou, Yabo Majoie Geroxie ; Hermann Coulibaly, Wahauwouélé ; Boli, Zamblé Bi Irié Abel ; Ouattara, Gniré Abibata ; Koussemon, Marina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c471t-e3000742ea907552ec365e8cd2a4fd0e3c69ac71660c1a0c63484e52b77d0873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Analysis</topic><topic>Biochemical composition</topic><topic>Bread</topic><topic>Carbohydrates</topic><topic>Chemical composition</topic><topic>Cinnamon</topic><topic>Composition</topic><topic>Diet</topic><topic>Dietary fiber</topic><topic>Dietary minerals</topic><topic>Disease prevention</topic><topic>Eating behavior</topic><topic>Fermentation</topic><topic>Flavonoids</topic><topic>Flour</topic><topic>Food</topic><topic>Food habits</topic><topic>Health promotion</topic><topic>Households</topic><topic>Isoflavones</topic><topic>Manufacturing industry</topic><topic>Nutritive value</topic><topic>Original</topic><topic>Phytochemicals</topic><topic>Polyphenols</topic><topic>Powder</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bouatenin, Koffi Maïzan Jean-Paul</creatorcontrib><creatorcontrib>Camara, Fatoumata</creatorcontrib><creatorcontrib>Tohoyessou, Yabo Majoie Geroxie</creatorcontrib><creatorcontrib>Hermann Coulibaly, Wahauwouélé</creatorcontrib><creatorcontrib>Boli, Zamblé Bi Irié Abel</creatorcontrib><creatorcontrib>Ouattara, Gniré Abibata</creatorcontrib><creatorcontrib>Koussemon, Marina</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bouatenin, Koffi Maïzan Jean-Paul</au><au>Camara, Fatoumata</au><au>Tohoyessou, Yabo Majoie Geroxie</au><au>Hermann Coulibaly, Wahauwouélé</au><au>Boli, Zamblé Bi Irié Abel</au><au>Ouattara, Gniré Abibata</au><au>Koussemon, Marina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder ( Cinnamomum verum )</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2023-10-01</date><risdate>2023</risdate><volume>11</volume><issue>10</issue><spage>6241</spage><epage>6248</epage><pages>6241-6248</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Bread is a staple food for billions of households around the world; yet, some of its nutritional value is reduced during the manufacturing process. With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon in breadmaking in order to contribute to the prevention of certain diseases related to eating habits. Therefore, bread-making trials by incorporating 0%, 0.5%, and 1% of cinnamon powder were carried out. From then on, the breads produced underwent physicochemical, biochemical, and organoleptic analyses. Thus, the results showed that the biochemical composition of the bread containing 1% cinnamon powder and the bread containing 0.5% cinnamon was 11.96 ± 0.02% and 11.22 ± 0.02% for protein, 1.70 ± 0.01% and 1.41 ± 0.07% for fiber, respectively, compared to 10.76 ± 0.014% protein and 1.36 ± 0.17% fiber for the bread without cinnamon. In terms of phytochemical composition, the bread containing 1% cinnamon powder recorded the highest contents of polyphenols, flavonoids, and condensed tannins (551.295 ± 25 μg EAG/g DM, respectively; 53.117 ± 1.36 μg EQ/g DM and 269.837 ± 39.2 μg EC/g DM) compared to the bread containing 0.5% of cinnamon powder and the bread with 1% cinnamon. From the nutritional and phytochemical point of view, the results of this work showed the positive impact of the incorporation of cinnamon powder in wheat flour-based bread with beneficial properties on the health of consumers.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>37823129</pmid><doi>10.1002/fsn3.3564</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-4398-8365</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Analysis Biochemical composition Bread Carbohydrates Chemical composition Cinnamon Composition Diet Dietary fiber Dietary minerals Disease prevention Eating behavior Fermentation Flavonoids Flour Food Food habits Health promotion Households Isoflavones Manufacturing industry Nutritive value Original Phytochemicals Polyphenols Powder Proteins |
| title | Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder ( Cinnamomum verum ) |
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