THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY

Abstract

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the riskof disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In thisstudy, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by addingmilk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a breadmaking machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzeswere performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties.While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAPand ABTS increased from 35.42, 39.17, 10.48 µM TEAC to 97.92, 61.11, 21.70 µM TEAC, respectively.