Research Article
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
Table 3
Texture profile analyses for bread samples supplemented with fenugreek flour.
| Parameters | Bread samples | B_W0 | B_WF2% | B_WF5% | B_WF8% |
| Sample length (mm) | 26.95 ± 0.96a | 26.28 ± 1.04ab | 24.00 ± 0.86b | 25.66 ± 0.96ab | Hardness cycle 1 (g) | 544 ± 84a | 561 ± 164a | 602 ± 128a | 580 ± 92a | Total work cycle 1 (mJ) | 41.1 ± 5.4a | 38.4 ± 17.4a | 33.6 ± 6.2a | 33.4 ± 7.1a | Hardness cycle 2 (g) | 509 ± 81a | 530 ± 143a | 578 ± 123a | 555 ± 86a | Total work cycle 2 (mJ) | 30.9 ± 3.9a | 30.2 ± 11.9a | 27.8 ± 5.0a | 27.3 ± 5.5a | Cohesiveness (n.a.) | 0.70 ± 0.02b | 0.76 ± 0.05ab | 0.79 ± 0.01a | 0.77 ± 0.01ab | Springiness index (n.a.) | 0.89 ± 0.02a | 0.90 ± 0.03a | 0.91 ± 0.02a | 0.9 ± 0.01a | Gumminess (g) | 382 ± 58a | 418 ± 94a | 474 ± 98a | 448 ± 68a | Chewiness index (g) | 342 ± 58a | 379 ± 95a | 433 ± 89a | 403 ± 58a |
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B_W0 = 100% wheat flour + 0% fenugreek flour; B_WF2% = 98% wheat flour + 2% fenugreek flour; B_WF5% = 95% wheat flour + 5% fenugreek flour; B_WF8% = 92% wheat flour + 8% fenugreek flour. All analyses were made in triplicate, and mean values were recorded (±standard deviations). Identical superscript letters within rows indicate no significant difference ( ). |