EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES

Abstract

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chroma, hue values of the dough decreased by usage of hibiscus extract, while the a value was increasing. It was determined as the lowest pH was 4.13; L 39.23; b 5.08; chroma was 6.55, hue angle was 54.65 and the highest a value was 7.20. Counts of total mesophilic aerobic bacteria and yeast/mold were found lower in dough with hibiscus extract. Hibiscus extract application gave the lowest specific volume value (2.15 mL/g). In terms of hardness, gumminess and chewiness, the highest values were obtained in hibiscus bread as 24.96 N, 16.13 N and 147.86 mj, respectively. Sensory properties scored of the breads were lower than the control bread.