Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

Authors : Elif ÇAKIR, Ruşen METİN YILDIRIM, Görkem ÖZÜLKÜ, Fatih TÖRNÜK, Ömer Said TOKER, Osman SAĞDIÇ, Muhammet ARICI

Pages : 59-64

View : 23 | Download : 14

Publication Date : 2021-12-06

Article Type : Research Paper

Abstract :Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants. In this study, cold pressed fig seed oil byproduct insert ignore into journalissuearticles values(FSB); was incorporated into bread formulation at different concentrations insert ignore into journalissuearticles values(0%, 1%, 2.5%, 5% or 7.5%); and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated. Increasing FSB contents resulted in ongoing and significant insert ignore into journalissuearticles values(P<0.05); decrease in L* levels of both the crust and crumb of the bread while browning index increased. Addition of FSB provided bread dietary fiber up to 0.62% As a result of the study, the total phenolic contents insert ignore into journalissuearticles values(TPCs); of the crust and interior of the bread enriched with by-products varied from 339.55-532.79 mg gallic acid equivalent insert ignore into journalissuearticles values(GAE);/g and 125.59-360.72 mg GAE/g, respectively while increasing FSB content resulted in higher insert ignore into journalissuearticles values(P<0.05); TPC values. DPPH radical scavenging activity was also increased significantly insert ignore into journalissuearticles values(P<0.05); with the elevating FSB levels values were 348.68-817.04 and 190.04-343.64 mg TE/L in crust and internal bread, respectively. Texture profile analysis showed that addition of 7.5% of FSB caused remarkable increasing effect on the hardness of the bread. Sensorial analysis revealed that breads containing FSB up to 5% were found acceptable. In conclusion, FSB could be used as a functional ingredient for development of nutritive properties of bread without negatively affecting their textural and sensorial properties depending on the concentration.
Keywords : Fig seed, cold press byproduct, bread, bioactive properties, dietary fiber