MAHALEB MARVEL: ELEVATING THE QUALITY OF SODIUM-REDUCED BREAD THROUGH THE POWER OF KERNEL POWDER

Abstract

Reducing sodium content in bread is one way to address the public health concern of excessive salt intake. However, this can adversely affect the quality of bread. This study investigated the effects of adding mahaleb kernel powder on the quality characteristics of bread with two levels of sodium reduction (20% and 40%). The addition of 2% mahaleb kernel powder improved the specific volume and crumb color of the bread, while also decreasing crumb hardness. Antioxidant activity of the bread also increased with the addition of mahaleb kernel powder. Dough rheology was not affected by the reduction in sodium and addition of mahaleb kernel powder. Mahaleb aroma did not significantly impact the perception of saltiness in the bread. Sensory evaluation revealed that bread with a 20% reduction in sodium and 2% addition of mahaleb kernel powder was preferred. This study demonstrates the effectiveness of using mahaleb kernel powder as an additive in producing healthier bread with improved qualities.