Utilization of jew’s mallow stems as a natural source of dietary fiber in pan bread product

Neveen A. M. Arfa 1, A. I. El-Desouky 2, H. E. Bahlol 2 and Soliman A. S. 2

Abstract

The present work aims to study the potential effect of substituted Jew’s mallow stems powder with wheat flour (82% extract) for making pan bread by 5, 7.5, 10, 20 and 30% was used to partially replace wheat flour in pan bread formulation, concentrations to give more protection against obesity and pan bread thus made were evaluated for rheological properties and sensory quality by a small semi-trained panel. Proximate analysis of jew’s mallow stems showed a composition of 14.22% crude protein, 57.84% dietary fiber and 19.02% ash contents. On a 9-point hedonic scale, the highest overall acceptability score of (8.19) was obtained with 5% fortification, which was similar to control sample (8.23). All other treatments, though significantly different than the control, had an overall acceptability score of >5. The obtained diet showed that pan bread made with up of 20% jew’s mallow stems exhibited sensory scores within an acceptable range. It was minerals content of pan bread higher values of Mg and K (819.26 and 491.9 ppm, respectively). It has been conducting analyzes of fat soluble vitamins and water soluble vitamins in pan bread, the record higher values of vitamin D (1.4 mg/100 g) and higher of vitamins C, B1, B3 and B9(1.60, 1.01, 0.09 and 3.03 mg/100 g dry mater respectively). Also, identification and determination of the phenolic and flavonoids in pan bread using HPLC, flavonoid compounds were exist in pan bread substituted with jew's mallow stems higher than phenolic compounds.

Key words

Jew’s mallow- Dietary fiber - Rheological properties- Sensory quality- Minerals Vitamins- HPLC.