publication . Article . 2018

Protein bread fortification with cumin and caraway seeds and by-product flour

SAYED AHMAD, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane;
Open Access English
  • Published: 01 Feb 2018 Journal: Foods, volume 7, issue 3 (issn: 2304-8158, eissn: 2304-8158, Copyright policy)
  • Publisher: MDPI AG
Abstract
International audience; Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein ...
Subjects
mesheuropmc: food and beveragesdigestive, oral, and skin physiology
free text keywords: caraway, TP1-1185, Alimentation et Nutrition, cumin, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, by-products, Article, caraway;cumin;bread quality;by-products;radical scavenging activity;total phenolic, total phenolic, bread quality, radical scavenging activity, Chemical technology
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publication . Article . 2018

Protein bread fortification with cumin and caraway seeds and by-product flour

SAYED AHMAD, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane;