Nutritional, Rheological, and Sensory Assessment of Functional Toast Bread Fortified With Rye Flour and Basil Seed Gum Powder

TL;DR

This study explores how adding rye flour and basil seed gum powder to toast bread improves its nutrition and sensory qualities while balancing texture and freshness.

Contribution

The paper introduces a novel formulation using rye flour and basil seed gum powder to enhance functional bread properties.

Findings

Higher concentrations of rye flour and basil seed gum powder increased moisture, ash, fat, and fiber content.

1% basil seed gum powder optimally maintained springiness, while higher rye flour levels increased brittleness.

The combination of 0.5% basil seed gum powder and 15% rye flour was most acceptable in sensory tests.

Abstract

The growing demand for functional foods has led to the exploration of alternative ingredients to enhance the nutritional and sensory qualities of bread. This study investigates rye flour (RF) and basil seed gum powder (BSGP) in functional toast bread, evaluating their impact on chemical composition, dough rheology, texture, and sensory properties. BSGP, extracted from basil seeds, was combined with RF at varying concentrations (0%, 15%, and 25% RF and 0%, 0.5%, and 1% BSGP) to produce six different formulations. Chemical analysis revealed that increasing RF and BSGP concentrations significantly enhanced moisture, ash, fat, and fiber content, with the highest concentrations (T6: 25% RF, 1% BSGP) showing the most substantial improvements. Rheological analysis indicated that BSGP reduced pasting temperature and peak viscosity, while higher RF concentrations increased adhesiveness and brittleness over time. Textural evaluations demonstrated that 1% BSGP optimally maintained springiness, while higher RF levels negatively affected texture, resulting in increased brittleness. Sensory analysis identified the combination of 0.5% BSGP and 15% RF (T3) as the most acceptable, balancing taste, texture, and color. Storage studies revealed that Day 1 samples exhibited higher moisture and springiness, whereas Day 5 samples showed increased hardness, brittleness, and adhesiveness, particularly in formulations with higher BSGP levels. Principal component analysis (PCA) captured these temporal trends, emphasizing the relationship between moisture, elasticity, and firmness. In conclusion, RF and BSGP enhance bread′s nutritional and sensory properties but require precise formulation to optimize fresh and stored product quality.

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