Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of <i>Matricaria chamomilla</i>-Enriched Wheat Bread

Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of <i>Matricaria chamomilla</i>-Enriched Wheat Bread

This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of <i>Matricaria chamomilla</i> L. (MC) infusion and powder, derived from the plant’s aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of MC infusion and powder ethanolic extra...

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Bibliographic Details
Main Authors: Khawla Kerbab, Ibtissem Sanah, Fairouze Djeghim, Nadjah Belattar, Valentina Santoro, Maria D’Elia, Luca Rastrelli
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
<i>Matricaria chamomilla</i>
fortified bread
antioxidant activity
UPLC/MS-MS analysis
sensory evaluation
plant-based by-products
Online Access:https://www.mdpi.com/2304-8158/14/5/838
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