Enhancing Antioxidant Properties of Sourdough Bread through the Incorporation of Indonesian Green Leaf Flours: A Multilevel Evaluation
Keywords:
Functional, Local food, Sourdough bread, Green leaf floursAbstract
Green leaf flours such as Moringa oleifera, Sauropus androgynus, and Centella asiatica are rich in bioactive compounds and dietary fiber, offering potential as functional ingredients in bakery products. Their effects on sourdough bread quality, however, remain underexplored. In this study, sourdough breads were prepared by incorporating the formulations with 5%, 10%, and 15% of each green leaf flour. Physical properties were assessed through texture analysis and loaf volume. Chemical properties included pH and antioxidant activity (DPPH assay). Sensory evaluation was performed with 50 untrained panelists using a 5-point hedonic scale. Increasing the percentage of green leaf flours generally increased hardness and chewiness while reducing springiness, with cohesiveness remaining stable except at 15% Centella asiatica flour. Bread volume decreased in sourdough breads containing Moringa oleifera and Sauropus androgynus, but Centella asiatica showed equal or higher loaf volume than the control, except at 15%. Antioxidant activity was significantly enhanced in all 15% formulations, with the highest value observed in Sauropus androgynus. pH increased across all samples, exceeding the recommended range only in high-level Sauropus androgynus. Sensory evaluation indicated a preference for the control, yet Centella asiatica sourdough breads received more favorable scores than Moringa oleifera and Sauropus androgynus. Among the tested formulations, Centella asiatica at 5–10% incorporation demonstrated the greatest potential for further development, balancing improved nutritional and antioxidant properties with acceptable sourdough bread quality. Future studies should optimize Centella asiatica incorporation through processing strategies to enhance sensory attributes and confirm consumer acceptability.
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