Turmeric powder enhances the chemical, microbiological, sensorial, and shelflife quality of bun-bread

Abstract

The impacts of the addition of turmeric powder (0, 0.100, 0.133, and 0.167% of flour) in the chemical, microbiological, sensorial, and shelf-life quality of bun-bread were examined to obtain a stable bread with acceptable chemical and sensorial properties. The chemical composition, microbiological, and sensory analysis of the supplemented bunbread were measured. Results showed that the lowest amount of turmeric powder (0.100%) revealed the best value of sensorial scores, in terms of its colour and nature of crust, crumb colour, texture, aroma, and taste, with near acceptable scores with the control one after baking. The results revealed that 0.100% of turmeric powder can be involved in bun-bread preparation without modifying dough processing and bun-bread overall features, where this ratio approximates chemical compositions, microbiological stability, and shelf-life of bun-bread. Among the explored samples, bun-bread with 0.100% of turmeric powder could be utilized industrially with acceptable properties and shelf-life stability. Therefore, turmeric powder can be deemed as a prospective health-boosting functional component. Currently, we are commercially evaluating the bun-bread with turmeric powder and wholly analysing its antioxidant, bioactive components, and functional profiles.