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Supplementation of common white bread by coriander leaf powder

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Abstract

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

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Authors and Affiliations

  1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India

    Lipi Das, Utpal Raychaudhuri & Runu Chakraborty

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  1. Lipi Das
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  2. Utpal Raychaudhuri
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  3. Runu Chakraborty
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Correspondence to Runu Chakraborty.

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Das, L., Raychaudhuri, U. & Chakraborty, R. Supplementation of common white bread by coriander leaf powder. Food Sci Biotechnol 21, 425–433 (2012). https://doi.org/10.1007/s10068-012-0054-9

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  • DOI: https://doi.org/10.1007/s10068-012-0054-9

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