Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

• DOI: 10.1007/s00217-017-2942-y
• Publication Date: 2017-07-11T15:43:56Z
• Authors: Hayat Bourekoua; Renata Różyło; Urszula Gawlik-Dziki; Leila Benatallah; Mohammed Nasreddi...; Dariusz Dziki
• Keywords: Chewiness; Moringa; Gluten free; ABTS; Scavenging

The aim of this study was to evaluate the effect Moringa oleifera leaf powder addition on physical, sensorial, and antioxidant properties gluten-free bread. (MLP) incorporated at different levels (2.5, 5.0, 7.5, 10% in basic replacement) results revealed that more than 2.5% decreased specific volume hardness chewiness bread slightly with 2.5 MLP addition, whereas springiness not affected by MLP. For sensory evaluation, most acceptable obtained for control lightness crumb crust increasing from 63.37 27.59 52.40 33.49, respectively. total phenolics content (TPC) activity extracts increased already resulted large increase TPC (from 0.88 2.12 GAE/g dw). high DPPH scavenging found 7.5% addition. ABTS capacity, 10%. Regarding RED OH breads presented significantly higher (RED 32.92 21.56 54.38 47.31 EC50 mg dw comparing (40.02; 90.81 dw/ml, respectively). Taking into account both evaluation activity, MFP should exceed 5%.