Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Total Phenolic Content
2.3. GC-MS Analysis of Phenolic Compounds
2.4. Preparation of Enrichment Formulations and Making the Bread
2.5. Swelling Capacity (%) of Dough
2.6. Physicochemical Properties
2.7. Color Analysis
- ,
- ,
- and .
2.8. Viscoelastic Properties of Dough
2.9. Texture Analysis of Dough and Baked Bread
2.10. Sensory Analysis
2.11. Statistical Analyses
3. Results
3.1. Impact of Enrichment on the Dough’s Physicochemical Properties
3.1.1. Dough Water Activity
3.1.2. Swelling Capacity
3.2. Individual Phenolic Compounds
3.3. Rheology
3.4. Texture
3.5. Organoleptic Evaluation
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
Ingredients (%) | C. | E. | D.E. | P. | E./P. | D.E./P. | C. | E. | D.E. | P. | E./P. | D.E./P. |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Biological Leavening | Chemical Leavening | |||||||||||
Wheat Flour | 54.2 | 54.2 | 52.3 | 51.3 | 52.3 | 50.3 | 53.5 | 53.5 | 51.2 | 51.2 | 51.2 | 49.2 |
Sugar | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 |
Salt | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
Olive Oil | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 | 7 |
Dry Yeast | 0.7 | 0.7 | 0.7 | 0.7 | 0.7 | 0.7 | ||||||
Baking Powder | 1.8 | 1.8 | 1.8 | 1.8 | 1.8 | 1.8 | ||||||
Water | 30.1 | 30 | 29 | 29.7 | 29 | 29 | ||||||
Extract | 30.1 | 30 | 29 | 29.7 | 30 | 29 | ||||||
Dehydrated Extract | - | 2 | 2 | - | 2 | 2 | ||||||
Pulverized Fruit | 3 | 3 | 3 | 3 | 3 | 3 |
Cherry Dough | Sour Cherry Dough | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
L* | a* | b* | aw | Moisture % d.w. | % Swelling | L* | a* | b* | aw | Moisture % d.w. | % Swelling | ||
C. | Chemical Leavening | 72.3 ± 0.3 f | 3.74 ± 0.07 a | 29.66 ± 0.09 f | 0.977 ± 0.000 c | 46.9% ± 0.8 b | 11.00 ± 5.07 a,b | 72.2 ± 0.0 f | 2.79 ± 0.01 a | 25.45 ± 0.22 f | 0.965 ± 0.002 d | 50.7% ± 0.1 d | 8.75 ± 0.63 b,c |
E. | 44.8 ± 0.0 c | 10.08 ± 0.02 e | 12.58 ± 0.02 c | 0.883 ± 0.004 a | 46.4% ± 0.7 b | 18.77 ± 5.37 c | 52.7 ± 0.0 c | 9.65 ± 0.02 d | 11.56 ± 0.02 c | 0.944 ± 0.001 c | 47.4% ± 0.3 b | 13.15 ± 0.81 c | |
D.E. | 54.4 ± 0.0 d | 7.01 ± 0.02 b | 14.73 ± 0.02 d | 0.976 ± 0.003 b | 50.4% ± 0.5 c | 9.11 ± 0.89 a | 59.6 ± 0.0 d | 6.75 ± 0.01 c | 13.56 ± 0.06 d | 0.989 ± 0.005 a | 50.0% ± 0.2 b.c | 6.37 ± 0.42 b | |
P. | 48.6 ± 0.0 a | 6.08 ± 0.01 f | 13.65 ± 0.01 a | 0.905 ± 0.004 b | 50.6% ± 0.3 a | 9.58 ± 0.47 a | 53.2 ± 0.0 a | 8.83 ± 0.02 f | 13.09 ± 0.04 b | 0.909 ± 0.001 b | 53.8% ± 0.2 a | 11.43 ± 2.89 b,c | |
E./P. | 37.5 ± 0.0 e | 10.67 ± 0.02 c | 9.20 ± 0.03 e | 0.903 ± 0.005 c | 44.5% ± 0.7 c | 16.87 ± 2.96 b,c | 40.5 ± 0.0 e | 18.86 ± 0.06 b | 8.26 ± 0.03 e | 0.925 ± 0.002 e | 48.3% ± 2.2 e | 21.23 ± 1.58 d | |
D.E/P. | 41.8 ± 0.0 b | 8.66 ± 0.00 d | 10.40 ± 0.02 b | 0.980 ± 0.000 c | 51.3% ± 0.4 c | 7.06 ± 3.93 a | 42.8 ± 0.3 b | 18.19 ± 0.11 e | 6.94 ± 0.09 a | 0.926 ± 0.002 b | 54.9% ± 0.2 c | 0.77 ± 0.00 a | |
C. | Biological Leavening | 72.3 ± 0.3 f | 3.74 ± 0.07 a | 29.66 ± 0.09 f | 0.977 ± 0.002 d | 50.5% ± 0.8 c | 122.4 ± 3.8 e | 72.0 ± 0.0 f | 2.94 ± 0.02 a | 26.00 ± 0.14 f | 0.997 ± 0.001 e | 53.0% ± 0.6 b | 120.83 ± 5.47 b |
E. | 44.8 ± 0.0 c | 10.08 ± 0.02 e | 12.58 ± 0.02 c | 0.919 ± 0.001 a | 47.9% ± 0.8 b | 1.6 ± 0.6 a | 49.5 ± 0.1 c | 16.22 ± 0.03 c | 10.67 ± 0.10 d | 0.818 ± 0.003 b | 49.9% ± 0.2 b | 4.13 ± 1.15 a | |
D.E. | 54.4 ± 0.0 d | 7.01 ± 0.02 b | 14.73 ± 0.02 d | 0.973 ± 0.000 c | 50.3% ± 0.7 c | 87.3 ± 10.2 c | 61.4 ± 0.0 d | 10.18 ± 0.01 d | 14.33 ± 0.05 c | 0.967 ± 0.006 c | 51.5% ± 0.9 b | 94.12 ± 7.59 b | |
P. | 48.6 ± 0.0 a | 6.08 ± 0.01 f | 13.65 ± 0.01 a | 0.947 ± 0.011 b | 50.1% ± 0.3 a | 99.5 ± 5.1 d | 50.3 ± 0.1 a | 18.01 ± 0.02 f | 9.61 ± 004 a | 0.898 ± 0.008 a | 51.3% ± 1.4 a | 8.75 ± 0.63 b,c | |
E./P. | 37.5 ± 0.0 e | 10.67 ± 0.02 c | 9.20 ± 0.03 e | 0.916 ± 0.004 c.d | 46.2% ± 1.00 c | 1.2 ± 0.8 a | 39.8 ± 0.1 e | 24.89 ± 0.04 b | 8.79 ± 0.02 e | 0.800 ± 0.004 d | 47.7% ± 0.4 a | 13.15 ± 0.81 c | |
D.E./P. | 41.8 ± 0.0 b | 8.66 ± 0.00 d | 10.40 ± 0.02 b | 0.907 ± 0.001 a | 52.5% ± 0.44 d | 53.5± 0.4 b | 45.5 ± 0.1 b | 22.35 ± 0.04 e | 9.18 ± 0.06 b | 0.895 ± 0.001 c | 53.6% ± 0.3 b | 6.37 ± 0.42 b |
Proofing Conditions | Biological Leavening | Chemical Leavening | ||||||
---|---|---|---|---|---|---|---|---|
Samples | Tan δ | Complex Viscosity (η*, Pa·s) | Storage Modulus, G′ (Pa) | Loss Modulus, G″ (Pa) | Tan δ | Complex Viscosity (η*, Pa·s) | Storage Modulus, G′ (Pa) | Loss Modulus, G″ (Pa) |
C. | 0.493 ± 0.06 b,b * | 3081 ± 58 b,b * | 17,438 ± 81 b,c * | 8598 ± 83 b,c * | 0.478 ±0.01 b,a * | 5271 ± 121 c,d * | 29,765 ± 18 b,d * | 14,213 ± 93 c.,c * |
Ch.E. | 0.443 ± 0.06 a | 3230 ± 15 b | 20,802 ± 181 b | 9199 ± 91 b | 0.443 ± 0.06 a | 4137 ± 68 b | 27,161 ± 116 b | 10,884 ± 89 b |
Ch.P. | 0.493 ± 0.021 b | 2112 ± 10 a | 11,962 ± 64 a | 5868 ± 71 a | 0.477 ± 0.01 b | 2377 ± 38 a,b | 12,147 ± 121 a | 6029 ± 34 a |
Ch.E./P. | 0.433 ± 0.06 a | 4740 ± 67 c | 27′451 ± 121 d | 11,876 ± 33 c | 0.447 ± 0.02 a | 3748 ± 97 b | 33,194 ± 174 b | 14,964 ± 117 c |
Ch.D.E. | 0.533 ± 0.06 c | 1914 ± 86 a | 10,663 ± 61 a | 5666 ± 36 a | 0.52 ± 0.02 c | 1620 ± 70 a | 13,970 ± 94 a | 7205 ± 46 a |
Ch.D.E./P. | 0.513 ± 0.06 c | 4192 ± 92 c | 23,553 ± 142 c.d | 12,033 ± 85 c | 0.53 ± 0.02 c | 2388 ± 36 a,b | 30,661 ± 143 b | 16,833 ± 67 c |
S.Ch.E. | 0.443 ± 0.04 a* | 4421 ± 53 c*8 | 23,875 ± 56 d* | 10,548 ± 62 d* | 0.46 ± 0.04 a* | 2792 ± 29 b* | 19,240 ± 122 b*,c* | 8938 ± 45 b* |
S.Ch.P. | 0.46 ± 0.03 b* | 2009 ± 63 a* | 13,583 ± 102 b* | 6458 ± 18 b* | 0.50 ± 0.02 a*,b* | 2636 ± 55 b* | 14,909 ± 81 b* | 7366 ± 34 b* |
S.Ch.E./P. | 0.453 ± 0.03 a*,b* | 5772 ± 31 d* | 21,595 ± 138 d* | 9640 ± 84 c*,d* | 0.51 ± 0.01 b* | 4304 ± 10 c* | 24,217 ± 123 c* | 12,283 ± 130 c* |
S.Ch.D.E. | 0.517 ± 0.00 c* | 2491 ± 19 a* | 9068 ± 53 a* | 4715 ± 52 a* | 0.47 ± 0.01 a* | 1828 ± 47 a* | 9420 ± 39 a* | 4486 ± 66 a* |
S.Ch.D.E./P. | 0.52 ± 0.00 c* | 6063 ± 99 d* | 13,317 ± 74 b* | 7037 ± 25 b* | 0.49 ± 0.01 a*,b* | 2498 ± 23 b* | 14,139 ± 103 a*,b* | 6969 ± 43 b* |
Appendix B
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Cherry Dough | Sour Cherry Dough | ||||||
---|---|---|---|---|---|---|---|
ΔE | pH | TP | ΔE | pH | TP | ||
C. | Chemical Leavening | - | 7.13 ± 0.06 b | - | 7.07 ± 0.00 e | - | |
E. | 32.99 ± 0.30 d | 6.92 ± 0.09 a,b | 95.2 ± 18.0 b | 24.88 ± 0.14 d | 6.42 ± 0.02 c | 123.8 ± 14.2 b | |
D.E. | 23.54 ± 0.03 b | 6.98 ± 0.07 a,b | 3.1 ± 0.4 a | 17.79 ± 0.19 b | 6.70 ± 0.05 b | 3.8 ± 0.7 a | |
P. | 28.75 ± 0.33 c | 6.94 ± 0.05 a | 95.2 ± 17.4 b | 23.49 ± 0.13 c | 6.11 ± 0.19 d | 123.4 ± 14.6 b | |
E./P. | 40.96 ± 0.31 f | 6.78 ± 0.06 b,c | 95.2 ± 18.0 b | 39.50 ± 0.09 f | 5.25 ± 0.04 a | 123.8 ± 14.2 b | |
D.E./P. | 36.55 ± 0.33 e | 6.80 ± 0.09 a | 98.4 ± 18.0 b | 38.04 ± 0.16 e | 5.53 ± 0.06 b | 127.6 ± 14.7 b | |
C. | Biological Leavening | - | 5.65 ± 0.06 d | - | - | 5.52 ± 0.01 c | - |
E. | 31.84 ± 0.01 d | 5.73 ± 0.04 d | 95.2 ± 18.0 b | 30.27 ± 0.07 c | 4.68 ± 0.03 d | 123.8 ± 14.2 b | |
D.E. | 24.77 ± 0.03 c | 5.37 ± 0.15 b | 3.1 ± 0.4 a | 17.35 ± 0.08 b | 4.83 ± 0.01 a,b | 3.8 ± 0.7 a | |
P. | 24.15 ± 0.03 b | 5.17 ± 0.09 b | 95.2 ± 17.4 b | 31.11 ± 0.14 d | 4.34 ± 0.03 b | 123.4 ± 14.6 b | |
E./P. | 41.40 ± 0.16 f | 5.18 ± 0.01 c | 95.2 ± 18.0 b | 42.91 ± 0.12 f | 4.01 ± 0.03 a,b | 123.8± 14.2 b | |
D.E./P. | 38.90 ± 0.21 e | 4.97 ± 0.03 a | 98.4 ± 18.0 b | 36.89 ± 0.13 e | 4.31 ± 0.07 a | 127.6 ± 14.7 b |
P. Ch. | P. S.Ch. | D.E. S.Ch. | D.E. Ch. | |
---|---|---|---|---|
Cinnamic acid | 149.52 ± 2.58 | 730.63 ± 15.23 | 17.98 ± 1.28 | 4.16 ± 0.97 |
Ursolic acid | 58.65 ± 1.24 | 88.96 ± 9.18 | n.d. | n.d. |
Protocatechuic acid | 47.52 ± 0.67 | 68.19 ± 2.35 | 1.28 ± 0.98 | 3.03 ± 0.25 |
Oleanolic acid | 72.96 ± 4.83 | 15.54 ± 2.41 | n.d. | 1.32 ± 0.06 |
Gallic acid | 57.81 ± 4.32 | 0.30 ± 0.07 | 0.25 ± 0.08 | 0.09 ± 0.01 |
Vanillin | 10.78 ± 1.98 | 45.69 ± 2.35 | 1.17 ± 0.18 | 0.30 ± 0.06 |
Epicatechin | 10.37 ± 0.25 | 51.32 ± 4.32 | 1.15 ± 0.11 | n.d. |
Quercetin | 3.02 ± 0.18 | 4.66 ± 0.99 | 1.46 ± 0.09 | 1.67 ± 0.85 |
Caffeic acid | 1.15 ± 0.04 | 0.74 ± 0.09 | 0.10 ± 0.02 | 0.06 ± 0.00 |
p-hydroxybenzoic acid | 2.18 ± 0.11 | 0.49 ± 0.08 | n.d. | 0.32 ± 0.02 |
Vannilic acid | 2.14 ± 0.14 | 0.77 ± 0.06 | n.d. | 0.25 ± 0.09 |
Catechin | 2.28 ± 0.08 | 6.88 ± 0.45 | 0.19 ± 0.02 | n.d. |
Chrysic | 2.24 ± 0.16 | 3.15 ± 0.94 | 1.83 ± 0.05 | n.d. |
Ferulic acid | 0.37 ± 0.02 | 0.81 ± 0.05 | 0.13 ± 0.04 | n.d. |
Kaempferol | 0.18 ± 0.03 | 1.17 ± 0.08 | n.d. | n.d. |
Tyrosol | n.d. | 0.02 ± 0.00 | n.d. | n.d. |
Phloretic acid | n.d. | 0.86 ± 0.05 | n.d. | n.d. |
Syringic acid | n.d. | 0.91 ± 0.09 | n.d. | n.d. |
Sinapic acid | n.d. | 0.24 ± 0.03 | n.d. | n.d. |
Naringenin | n.d. | 1.81 ± 0.14 | n.d. | n.d. |
Chlorogenic acid | n.d. | 116.98 ± 13.46 | 6.54 ± 0.98 | n.d. |
Resveratrol | 6.49 ± 0.21 | n.d. | n.d. | n.d. |
3-4 dihydroxyphenylacetic acid | 0.76 ± 0.08 | n.d. | n.d. | n.d. |
Proofing Conditions | Biological Leavening | Chemical Leavening | ||||
---|---|---|---|---|---|---|
Samples | Hardness (N) | Cohesiveness | Gumminess | Hardness (N) | Cohesiveness | Gumminess |
C. | 0.32 ± | 0.75 ± | 0.24 ± | 0.35 ± | 0.69 ± | 0.25 ± |
Cherry | ||||||
E. | 0.74 ± | 0.45 ± | 0.34 ± | 0.33 ± | 0.57 ± | 0.19 ± |
P. | 0.33 ± | 0.71 ± | 0.23 ± | 0.45 ± | 0.59 ± | 0.26 ± |
E./P. | 0.68 ± | 0.52 ± | 0.39 ± | 0.26 ± | 0.56 ± | 0.14 ± |
D.E. | 0.42 ± | 0.65 ± | 0.26 ± | 0.32 ± | 0.62 ± | 0.21 ± |
D.E./P. | 0.52 ± | 0.34 ± | 0.18 ± | 0.55 ± | 0.55 ± | 0.30 ± |
Sour Cherry | ||||||
E. | 0.63 ± | 0.64 ± | 0.37 ± | 0.36 ± | 0.58 ± | 0.21 ± |
P. | 0.34 ± | 0.76 ± | 0.26 ± | 0.47 ± | 0.69 ± | 0.33 ± |
E./P. | 0.65 ± | 0.63 ± | 0.43 ± | 0.33 ± | 0.58 ± | 0.19 ± |
D.E. | 0.22 ± | 0.72 ± | 0.16 ± | 0.34 ± | 0.49 ± | 0.16 ± |
D.E./P. | 0.41 ± | 0.68 ± | 0.21 ± | 0.38 ± | 0.49 ± | 0.20 ± |
Proofing Conditions | Biological Leavening | Chemical Leavening | ||||
---|---|---|---|---|---|---|
Samples | Hardness (N) | Cohesiveness | Gumminess | Hardness (N) | Cohesiveness | Gumminess |
C. | 10.3 ± | 0.70 ± | 7.2 ± | 15.2 ± | 0.61 ± | 9.2 ± |
Cherry | ||||||
E. | 42.6 ± | 0.30 ± | 12.6 ± | 28.9 ± | 0.33 ± | 9.5 ± |
P. | 8.5 ± | 0.66 ± | 5.6 ± | 17.5 ± | 0.52 ± | 9.1 ± |
E./P. | 29.3 ± | 0.30 ± | 8.8 ± | 29.8 ± | 0.30 ± | 8.6 ± |
D.E. | 8.5 ± | 0.65 ± | 5.6 ± | 17.8 ± | 0.51 ± | 9.2 ± |
D.E./P. | 20.0 ± | 0.45 ± | 8.9 ± | 25.8 ± | 0.26 ± | 6.6 ± |
Sour Cherry | ||||||
E. | 31.0 ± | 0.22 ± | 6.8 ± | 25.3 ± | 0.31 ± | 6.8 ± |
P. | 12.3 ± | 0.69 ± | 8.5 ± | 15.4 ± | 0.56 ± | 8.6 ± |
E./P. | 32.8 ± | 0.27 ± | 9.0 ± | 24.5 ± | 0.28 ± | 6.8 ± |
D.E. | 15.2 ± | 0.61 ± | 9.2 ± | 11.1 ± | 0.59 ± | 6.4 ± |
D.E./P. | 43.7 ± | 0.48 ± | 20.8 ± | 81.8 ± | 0.45 ± | 37.2 ± |
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Karvela, E.D.; Nikolaou, E.N.; Tagkouli, D.; Chiou, A.; Karathanos, V.T. Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach. Foods 2024, 13, 2794. https://doi.org/10.3390/foods13172794
Karvela ED, Nikolaou EN, Tagkouli D, Chiou A, Karathanos VT. Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach. Foods. 2024; 13(17):2794. https://doi.org/10.3390/foods13172794
Chicago/Turabian StyleKarvela, Evangelia D., Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou, and Vaios T. Karathanos. 2024. "Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach" Foods 13, no. 17: 2794. https://doi.org/10.3390/foods13172794