foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-228-233foodsyst-1109Research ArticleСтатьиFunctional, nutritional, and sensory quality of bread produced from wheat-carrot-date (Phoenix dactylifera L.) composite floursФункциональные, питательные и органолептические свойства хлеба из смешанной муки из пшеницы-моркови-фиников (Phoenix dactylifera L.)https://orcid.org/0000-0002-5798-9396Бунде-Цегба К.  М.Bunde-Tsegba C.  M.

Бунде-Цегба К. М. –  Преподаватель, кафедра пищевых наук и  технологий

Макурди, П.М.Б., 2373

Bunde-Tsegba C. M., Lecturer, Department of Food Science and Technology, College of Food Technology and Human Ecology

Makurdi P. M.B 2373

bundecomfort@gmail.comhttps://orcid.org/0009-0002-6802-0844Йорнав М.  Д.Iornav M.  D.

Йорнав М. Д. – студент, кафедра пищевых наук и технологий

Макурди, П.М.Б., 2373

Iornav M. D., Student, Department of Food Science and Technology

Makurdi P. M.B 2373

iornavem@gmail.comhttps://orcid.org/0009-0004-8044-8581Аондоакаа И.  Ф.Aondoakaa I.  P.

Аондоакаа, И. П. – ассистент-исследователь, факультет пищевых наук и технологий

Сидар-стрит, 100, Афины, Джорджия, 30602–2610

Ityotagher P. Aondoakaa, Graduate Research Assistant, Department of Food Science and Technology

100 Cedar St., Athens, GA 30602–2610,

Ityotagher.Aondoakaa@uga.eduhttps://orcid.org/0009-0004-0349-8091CимберДж. И.Seember J.  I.

Симбер Дж. И. – аспирант, кафедра пищевых наук и технологий

Макурди, П.М.Б., 2373

Seember J. Iorver, Graduate Student, Department of Food Science and Technology

Makurdi P. M.B 2373

hycinthajacintha@gmail.comУниверситет Джозефа Сарвуана ТаркаНигерияJoseph Sarwuan Tarka UniversityNigeriaФакультет пищевой науки и технологии, Университет ДжорджииСоединённые Штаты АмерикиUniversity of GeorgiaUnited States20260108202692228233Copyright © Bunde-Tsegba  C.M., Iornav  M.D., Aondoakaa  I.P., Seember  J.I., 20262026Бунде-Цегба  К.М., Йорнав  М.Д., Аондоакаа  И.Ф., Cимбер Д.И.Bunde-Tsegba  C.M., Iornav  M.D., Aondoakaa  I.P., Seember  J.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1109

This study investigated the functional, nutritional, physical, and sensory properties of bread produced from wheat-carrot-date composite flours. Carrot roots and date fruits were processed into flours. Wheat flour was progressively substituted with carrot flour (0–25 %) while date flour was fixed at 10 %, generating four composite flours (80/10/10, 75/15/10, 70/20/10, and 65/25/10 wheat/carrot/date). Wheat flour (100/0/0) was used as a control. Bread samples were produced from each composite flour and the control flour (100 % wheat flour). Analysis of the functional properties of the flours as well as the physical, proximate, and sensory properties of bread samples were performed using standard methods. Results for functional properties of the flours showed decreasing bulk density (0.82–0.65 g/cm³) and swelling index (7.45–4.45), alongside increasing oil absorption capacity (0.77–1.31 g/g) and water absorption capacity (4.60–6.60 g/g) with higher carrot inclusion. In bread samples, physical properties such as loaf height declined from 10.95 to 3.95 cm, loaf volume from 4.73 to 2.47 cm³, and specific volume from 1.10 to 0.48 cm³/g, while loaf weight increased from 231.9 to 241.9 g as carrot flour increased. Proximate analysis of the bread samples indicated rising moisture (21.45–29.95 %), fiber (0.14–0.63 %), and ash (0.15–1.70 %) contents, with concomitant reductions in protein (15.35–8.45 %) and fat (6.76–3.54 %) as the proportion of carrot flour increased. Sensory evaluation revealed that 80/10/10 bread sample achieved the highest overall acceptability (8.60), whereas higher substitution levels significantly reduced preference.

В данном исследовании изучали функциональные, пищевые и органолептические свойства хлеба, изготовленного из смешанной муки из пшеницы-моркови-фиников. Корнеплоды моркови и плоды фиников были переработаны в муку. Пшеничную муку заменяли морковной мукой в возрастающем количестве (0–25 %), тогда как количество финиковой муки было зафиксировано на уровне 10 %, что дало четыре рецептуры смешанной муки (пшеница/морковь/финики: 80/10/10, 75/15/10, 70/20/10 и 65/25/10). Пшеничная мука (100/0/0) использовалась в качестве контроля. Были изготовлены образцы хлеба из каждой смешанной муки и контрольной муки (100 % пшеничная мука). Изучали функциональные свойства муки, а также физические свойства, приблизительный химический состав и органолептические свойства образцов хлеба, используя стандартные методы. Результаты анализа функциональных свойств муки показали снижение насыпной плотности (0,82–0,65 г/см³) и индекса набухания (7,45–4,45), наряду с повышением маслопоглощающей способности (0,77–1,31 г/г) и водопоглощающей способности (4,60–6,60 г/г) при более высоком уровне введения моркови. В образцах хлеба были понижены такие физические свойства как высота буханки с 10,95 до 3,95 см, объем буханки с 4,73 до 2,47 cm³, удельный объем с 1,10 до 0,48 см³/г, в то время как вес буханки увеличился с 231,9 до 241,9 г при увеличении доли морковной муки. Анализ приблизительного химического состава образцов хлеба показал повышение содержания влаги (21,45–29,95 %), клетчатки (0,14–0,63 %) и золы (0,15–1,70 %) с одновременным снижением белка (15,35–8,45 %) и жира (6,76–3,54 %) по мере увеличения доли морковной муки. При органолептическом анализе образец хлеба 80/10/10 получил наивысшую оценку общей приемлемости (8,60), тогда как более высокие уровни замены существенно снижали предпочтение.

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The authors declare that there are no conflicts of interest present.