Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour

This study examined the effect of different plant powders on the technological and nutritional qualities of gluten-free bread. As plant powders, fenugreek, okra, and quince seeds were used both separately and in combination. According to technological properties, the greatest increase in the breads’ height and specific volume values occurred in the samples coded HD2 (100% okra powder) and HD7 (33.3% fenugreek, 33.3% okra, and 33.3% quince seeds powder) (P < 0.05). Scanning electron microscope images revealed that the addition of plant pow-der increased the porosity of bread samples, particularly in HD2, HD6 (50% okra and 50% quince seed powder), and HD7 samples. All samples enriched with plant powders exhibited higher levels of dietary fiber (DF), ranging from 5.95±0.48% to 6.97±0.4%, compared to the control sample, which had a level of 4.45±0.22% (P < 0.05). Incorporation of 100% fenugreek (HD1 sample) resulted in a substantial elevation of the resistant starch value. This feature was considered beneficial for nutrition because it could lower the glycemic potential of bread. Enrichment with okra powder provides nutritious and technologically advantages to gluten-free breads. Panelists provided the least score for fenugreek addition, while the samples containing okra powder received greater acceptance.