Functional quality, sensorial and shelf life characteristics of Agathi (Sesbania grandiflora (L). Poir leaves enriched breads

Abstract

Background: In our modern life, the burdens of non-communicable diseases such as obesity, cancer, cardiovascular disease, and type-2 diabetes have increased. By contrast, life expectancy and also cost of health care has increased. Therefore, individuals search other ways to improve or maintain their well-being. In this regard, food and pharmaceutical industries offer functional foods (FFs) with health promoting and disease-preventing properties. Sesbania grandiflora L.Poir is a small, loosely branching tree also known as the local name, Agathi. Agathi belongs to the Fabaceae family, and is one of the most popular green vegetables and traditional medicinal plants of India. The chemical analysis of Sesbania grandiflora leaves reveal it to be a rich source of nutrients and beneficial bioactive compounds, such as antioxidants and polyphenols. Bread has been regarded as one of the most popular food for centuries, as a good source of calories and other nutrients. Bread is traditionally made from wheat flour. The addition of Agathi leaves led to the enhancement of functionality of common bread. Objective: Against the background of this information, the present investigation was undertaken with a clear objective of evaluating the effects of the addition of Agathi leaves on the sensory, textural, and baking characteristics, by examining their microbial quality on a 5-day storage period, at an ambient temperature, in different packaging materials, and assessing the improvement, if any, in their antioxidant content. Methods: Shade dried Agathi leaf powder was analysed for proximate, mineral, and phytochemical composition. Bread samples were prepared with ingredients such as yeast, salt, sugar, water, shortening, baking time, temperature using straight dough process, and varying levels of shade dried Agathi leaves. Physical parameters such as loaf weight, loaf volume, and color values were recorded. Breads were subjected to a sensory evaluation, and in vitro antioxidant capacity was evaluated. Results: Addition of leaves to the plain bread is a means of fortification of bread. The leaves of the Agathi plant are rich in nutrients, antioxidants and, dietary fiber. Incorporation of dried leaves to wheat flour shows that the supplemented breads have, in general, enhanced moisture retention capacity, slower staling rate, richer antioxidant content, better baking characteristics, and improved sensory properties in terms of color, texture, mouth feel, and flavor. Shade dried leaves at 10% level of addition on wheat flour were found to be the optimum level that offered the highest acceptability of the fortified bread. Conclusion: Results show that the addition of the Agathi leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the Agathi supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Agathi leaf content of 10 gm was found to be the optimum level that offered the best compromise for the highest acceptability of the fortified breads.