Coriander Boosts Breads Nutrient Profile

KOLKATA, IndiaBoosting the nutrient content of common white bread by fortifying it with coriander leaf powder enhanced sensory and bakery characteristics, as well as shelf life, according to a study published in the journal Food Science and Biotechnology.

Researchers at the Department of Food Technology and Biochemical Engineering at Jadavpur University evaluated the sensory, textural and baking characteristic impacts, the staling properties and antioxidant level improvement of wheat flour supplemented with 1.0%, 3.0%, 5.0% and 7.0% (w/w) of coriander leaf powder.

Results show supplementation with coriander leaf powder improved 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.

For more information about how product designers work with an array of ingredients to make bread healthier, check out "Bread Fortification on the Rise" in the Bakery/Cereal Content Library on Food Product Design.