The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread

The article considers the use of vegetable raw materials in order to increase the physico-chemical composition, antioxidant activity of bakery products. Juniper fruit powder (Juniperus communis L) was selected as a plant raw material. The aim of the study is to increase the physico-chemical, antioxidant properties of bread by adding crushed juniper fruits. In the course of improving the technology of bakery products, a new type of product with high antioxidant activity has been developed. Crushed juniper fruits (Juniperus communis L) were added to the bread recipe in an amount of 3%. Thus, the value of the antioxidant activity of bread with the addition of 3% crushed juniper fruits is 2 times higher compared to the control model, which is 15.5 and 7.5 mg /100 g, respectively. In this regard, the high level of antioxidant activity of bread with the addition of 3% of crushed juniper fruits directly affected the process of its storage. The physicochemical composition of bread with the addition of 3% crushed juniper fruits was also studied. The quality indicators of bread with crushed juniper fruits have increased, antioxidant activity, which indicates a high influence of crushed juniper fruits on the qualitative properties of the finished product. The practical value of the work lies in the fact that crushed juniper fruits were used for the first time to increase the nutritional and biological value of bakery products. 

1. Ibraimova S. E., Uazhanova R. U., Mardar M. R. (2020). Marketingovye issledovaniya potrebitelskih predpochtenii pri vybore hlebobulochnyh izdelii [Marketing research of consumer preferences when choosing bakery products]/ Mechanics and technology, № 1 (67), p. 129-134, 2020 (In Russian)

2. Tehnisheski reglament Tamozhennogo Soiuza 021/2011 «O bezopasnosti pishevoi produksii» [Technical regulations of the Customs Union 021/2011 «About food safety»] № 880. Vved. 2011–12–09. – Customs union, 2014. – 243 с, (In Russian)

3. Peng, X., Ma, J., Cheng, K.-W., Jiang, Y., Chen, F., & Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119(1), 49–53, 2010

4. Dziki, D., Różyło, R., Gawlik-Dziki, U., & Świeca, M. (2014). Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology, 40(1), 48–61., 2014

5. Han, H.-M., & Koh, B.-K. (2010). Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. Journal of the Science of Food and Agriculture, 91(4), 604–608., 2010

6. Michalska, A., Amigo-Benavent, M., Zielinski, H., & del Castillo, M. D. (2008). Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science, 48(1), 123–132., 2008

7. Gawlik-Dziki, U., Świeca, M., Dziki, D., Sęczyk, Ł., Złotek, U., Różyło, R., Czyż, J. (2014). Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts. BioMed Research International, 2014, 1–14., 2014

8. Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., & Guo, T. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal, 3(4), 328–334., 2015

9. Tomović, V.; Šojić, B. (2020) New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages. Foods., 2020

10. Veronika Urickova, Jana Sádecká, Pavel Májek. (2015). Classification of Slovak juniperflavoured spirit drinks//Journal of Food and Nutrition Research Vol. 54, No. 4, pp. 298–307 https://link.springer.com/article/10.1007/s12161-014- 9869-8, 2015

11. G.Degrandi-Hoffman, B.Dzh. Ekholm, М.H. Huang. (2013). Sravnenie psheloshnogo hleba, izgotoblennogo afrikanizirovannymi i evropeiskimi mednocnymi pshelami (Apis mellifera), i ego vliyania na titry belka gemolify [ Comparison of bee bread made by Africanized and European honey bees (Apis mellifera) and its effect on hemolymph protein titers] Apidologie 44 (1), 52-63, 2013 (In Russian)