Nutritional Profile and Sensory Acceptance of Sourdough Breads Enriched With Ora-pro-nóbis Leaf Powder.

Abstract

This study aimed to characterize the composition of ora-pro-nóbis leaf powder (OPNP) and evaluate the nutritional profile of enriched sourdough breads (SBs). Four SB formulations were prepared using different concentrations of OPNP (SBC, 0; SB1, 1%; SB3, 3%; and SB5, 5%) and a leavening agent (a mixture of lactic acid bacteria and yeast). SBs were evaluated for physicochemical, antioxidant, and sensory properties. OPNP was shown to contain 21.01 g 100 g-1 proteins, 30.92 g 100 g-1 dietary fiber, 3.28 g 100 g-1 calcium, and 69.42 mg 100 g-1 total phenolic compounds. Seven phenolic acids and six flavonoids were identified in OPNP. The leavening agent used in SBs production contained 7.40 log colony-forming units (CFU) g-1 lactic acid bacteria and 4.98 log CFU g-1 yeasts. SB5 had higher contents of proteins (10%) and dietary fibers (90%) than SBC. There was a gradual increase in calcium, magnesium, phenolics, and antioxidant activity as OPNP concentration increased. Enriched SBs were darker and greener than SBC. By contrast, hardness, elasticity, and chewiness did not differ significantly between formulations. In a hedonic test conducted with consumers, enriched SBs received similar scores for aroma, flavor, and texture. This study presents a sustainable strategy for incorporating non-conventional food plants into bakery products, with SB3 being the most recommended formulation, owing to its superior nutritional profile compared with SBC and SB1 and higher purchase intention than SB5.