Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

• DOI: 10.21608/jfds.2021.201815
• Publication Date: 2021-11-15T21:30:06Z
• Authors: A. El-Refai; M. Shalaby; Rania El-Gammal; El-Zahraa Motawea; A. Ali.
• Keywords: Farinograph; Moringa; Control sample

This research aimed to study the effect of addition moringa and turmeric powders on some properties pan bread.Moringa were added with ratio 5%, wheat flour oat in order prepare coloured bread.Chemical composition, mineral content, antioxidant activity, rheological staling rate bread samples studied.Obtained results indicated that powder increased amount protein, ash, crude fibers, minerals activity prepared samples.While, carbohydrates content decreased compared those control samples.Rheological also resulted Moringa negatively influnced farinograph parameters (water absorption, arrival time, dough development time stability) extensograph (elasticity, extensiblity, proportional number energy dough).Staling showed there was gradual decrease all fortified for freshness up 48 hours storage sample, also, an observed after bread.Sensory evaluation enhancment nutritional value, acceptability samples.