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Quality attributes of bread fortified with staghorn sumac extract
Author(s) -
Wang Sunan,
Zhu Fan
Publication year - 2018
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12283
Subject(s) - food science , ingredient , preservative , flavor , anacardium , aroma , polyphenol , chemistry , shelf life , dried fruit , traditional medicine , biology , horticulture , medicine , biochemistry , antioxidant
Staghorn sumac ( Rhus typhina ) is rich in polyphenols and may be used as an innovative ingredient in maintaining and enhancing food quality. In this report, aqueous extracts of sumac fruit powder were added up to 10% in wheat bread formulation. The extract concentration‐dependently delayed the mold growth (up to 5 log reduction in 7‐day storage) and the staling of bread. Adding sumac extracts dose‐dependently increased the total phenolic and anthocyanin contents of the breads. Minimal changes were observed in loaf volume, water activity, moisture content, texture (cohesiveness, springiness, and adhesive), and aroma of breads containing extracts of less than 4%. Overall, sumac addition altered several quality attributes of bread, including hardness, color, and sensory acceptance in appearance, flavor, and texture. Sumac holds potential as a natural preservative and an antistaling agent in bread formulation. Practical applications The rising healthy food market demands bakery products fortified with novel functional ingredients. Staghorn sumac is an emerging healthy food ingredient that has attracted much research attention recently. This study provides a scientific basis to develop bread fortified with sumac‐derived functional ingredients. The results pointed out the feasibility of making sumac‐fortified breads with enhanced phenolic content, increased shelf life, and acceptable sensory profile.