Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of <i>Matricaria chamomilla</i>-Enriched Wheat Bread.

ABSTRACT: This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, derived from the plant's aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of MC infusion and powder ethanolic extract confirmed the presence of polyphenolic compounds, including flavonoids, contributing to enhanced antioxidant and enzyme inhibitory properties. The physicochemical, antioxidant, and sensory properties of the enriched breads were assessed. Hierarchical cluster analysis revealed that breads enriched with 30% MC powder (BP-MC 30%) and infusion (BI-MC 30%) exhibited superior overall quality compared with other formulations. The enriched breads showed increased protein, fiber, and antioxidant content. Specific

SUBMITTER: Kerbab K 

PROVIDER: S-EPMC11898972 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature