ArticleFoods (Basel, Switzerland)2022
Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Effect of Grape Variety and Storage Conditions on Polyphenols Stability and Antioxidant Capacities of Grape Seed Extracts.Molecules (Basel, Switzerland) · 2026Article
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Metabolite Profiling of Lavender (Pharmaceuticals (Basel, Switzerland) · 2026Article
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
- The alteration of brain function in overweight/obese individuals and the neurological benefit of thymoquinone: uncovering molecular mechanisms.Metabolic brain disease · 2026Review
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Utilization of Walnut Male Flowers (Food science & nutrition · 2026Article
- Nutritional and Functional Values of Grape Seed Flour and Extract for Production of Antioxidative Dietary Supplements and Functional Foods.Molecules (Basel, Switzerland) · 2025Article
- Applications of Natural Polymers in the Grapevine Industry: Plant Protection and Value-Added Utilization of Waste.Polymers · 2024Review
- The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley.Foods (Basel, Switzerland) · 2024Article
- Effect of addition of wheat bran hydrolysate on bread properties.Journal of food science · 2024Article
- Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt.Scientific reports · 2024Article
- The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy.Frontiers in nutrition · 2024Review
- Article
- The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.Foods (Basel, Switzerland) · 2023Article
- A Review on Berry Seeds-A Special Emphasis on Their Chemical Content and Health-Promoting Properties.Nutrients · 2023Review
- Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement.Life (Basel, Switzerland) · 2023Article
- The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.Frontiers in nutrition · 2023Article
- Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.Foods (Basel, Switzerland) · 2022Article
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5 authors.
Funding
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough's water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (
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