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Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Article

Last updated: 29 Mar 2025

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Subjects

-

Tags

Food Chemistry

Abstract

This study investigates the potential of dahlia tuber powder (DTP) as a partial substitute for wheat flour in pan bread production, focusing on its nutritional, phytochemical, and rheological properties. The objective was to evaluate the effects of replacing wheat flour with 3%, 6%, 9%, and 12% DTP on the characteristics of the pan bread. Quantitative and qualitative analyses were conducted to assess the phytochemical content of DTP. The findings revealed that DTP is rich in essential nutrients, including ash, inulin, protein, and crude fiber. As the substitution level of DTP increased, significant enhancements in nutritional content were observed, with fiber, ash, and minerals such as calcium (Ca), potassium (K), phosphorus (P), iron (Fe), and zinc (Zn) increasing proportionately. Notably, pan bread samples containing DTP exhibited higher crude fiber and ash content while maintaining lower caloric values compared to control samples. Rheological assessments indicated improved dough stability and product conservation with DTP incorporation. However, specific volume decreased with higher DTP levels, particularly at the 12% substitution rate. Sensory evaluation revealed that pan bread with up to 9% DTP substitution was more acceptable compared to the 12% level. In conclusion, incorporating dahlia tuber flour into pan bread formulations not only enhances nutritional and rheological properties but also aligns with consumer preferences for healthier food options. Further research is recommended to explore the broader applications of DTP in various baked goods.

DOI

10.21608/ejchem.2024.307563.10087

Keywords

Dahlia tuber powder, Phytochemical, Pan bread, Rheological, physiochemical, Sensory evaluation, Nutritional Value

Authors

First Name

Sameh

Last Name

Ghanem

MiddleName

M.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 13759, Egypt

Email

samehghanem16@gmail.com

City

-

Orcid

-

First Name

Muhammad

Last Name

Haggag

MiddleName

I.

Affiliation

Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, Egypt

Email

muhammad_aly@azhar.edu.eg

City

-

Orcid

Muhammad Haggagaly

First Name

Mokhtar

Last Name

Salama

MiddleName

M.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 13759, Egypt

Email

mokhtarsalama85@yahoo.com

City

-

Orcid

-

First Name

Ali

Last Name

Foda

MiddleName

H.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 13759, Egypt

Email

alifoda88@azhar.edu.eg

City

-

Orcid

-

First Name

Mostafa

Last Name

Kadry

MiddleName

M.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 13759, Egypt

Email

mostafakadry6652@gmail.com

City

-

Orcid

-

First Name

Nashaat

Last Name

Mahmoud

MiddleName

N.

Affiliation

Botany and Microbiology Department, Faculty of Science, AL-Azhar University, Cairo, Egypt

Email

nashaat_mahmoud@azhar.edu.eg

City

-

Orcid

-

First Name

Hamdy

Last Name

Zahran

MiddleName

A.

Affiliation

Fats and Oils Dept., Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, Egypt

Email

hazahran23@gmail.com

City

-

Orcid

0000-0003-2500-8378

First Name

Hesham

Last Name

Tawfeuk

MiddleName

Z.

Affiliation

Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt

Email

hesham_zakaria2003@yahoo.com

City

-

Orcid

-

Volume

68

Article Issue

5

Related Issue

54251

Issue Date

2025-05-01

Receive Date

2024-07-27

Publish Date

2025-05-01

Page Start

85

Page End

98

Print ISSN

0449-2285

Online ISSN

2357-0245

Article File

EJCHEM_Volume 68_Issue 5_Pages 85-98.pdf

PDF . 1.9MB

Link

https://ejchem.journals.ekb.eg/article_380313.html

Detail API

http://journals.ekb.eg?_action=service&article_code=380313

Order

380,313

Type

Original Article

Type Code

297

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

MainTitle

Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Details

Type

Article

Created At

09 Mar 2025