Study of the Nutritional, Sensory and Antioxidant Properties of Bread Fortified With Almond Flour in Different Proportions

Abstract

The study was conducted in the laboratories of the Faculty of Agriculture, Tikrit University, where bread fortified with almond flour was manufactured in different proportions (5-25)%, as differences were observed between the proportions of the ingredients, the humidity increased by 29.83% in treatment A1 and decreased in treatment A5 to be 13.09%, as for the percentage of fat, protein, ash, and fiber, the highest percentage was recorded in treatment A4 to be ( 1.53 ،2.90 ،12.78 ، 1.80)% respectively, but these percentages decreased in the A5 transaction to record ( 13.09 ،9.69 ،0.79 1.04 ،2.03)% respectively. Carbohydrates in the A5 treatment increased to 73.36% but decreased in the A4 to record 52.50%. The weight and size had increased in the A5 treatment (370 g, 420 ) respectively, while the other qualities of the crust such as color, the nature of the crust, the consistency of baking, the symmetry of the body, the line of cutting and spreading were improved with the increase of the percentage of addition of almond flour to the A5 treatment to be ( 83 ،3 ، 3 ،3 ) respectively. As for the qualities of the pulp in terms of graininess, pulp color, smell, taste, chewing, and texture were recorded ( 915 ،10 ،15 ،10 ،9 ،) respectively in transaction A5. Antioxidants and total phenols gave the highest content in treatment A5 to be 86.25%, while it decreased in treatment A1 to 56.69%, while total phenols recorded their highest increase in treatment A5 to 86.40 mg / 100 g, but it was low in treatment A to record 53.78 mg / 100 g. This study gives a good idea of improving the sensory and nutritional qualities of bread fortified with almond flour in various proportions and also provides antioxidants that can contribute to getting rid of free radicals in the body.