@article{jfnr20175310,
author={{Jdir, Hamida and Jridi, Mourad and Mabrouk, Mahmoud and Ayadi, M.A. and Nasri, Moncef and Zouari, Nacim and Fakhfakh, Nahed},
title={The Rocket, <i>Diplotaxis simplex</i>, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread},
journal={Journal of Food and Nutrition Research},
volume={5},
number={3},
pages={197--204},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/3/10},
issn={2333-1240},
abstract={The rocket, <i>Diplotaxis simplex</i>, is an edible cruciferous that possesses interesting biological properties. The effect of rocket leaves powder substitution to wheat flour on alveographic properties of dough, and physical, antioxidant and sensory characteristics of wheat bread were examined. The rocket powder contained relatively high levels of dietary fibers and total phenolics. The liquid chromatography-electrospray ionization-tandem mass spectrometry<i> </i>analysis of rocket leaves allowed the identification of 10 flavonoids and 5 phenolics acids. The flavonoids constituted the largest group accounting for 88.26% of the total identified compounds, among which the hyperoside (quercetin-3-<i>O</i>-galactoside) was found to be the major compound. The (P/L) ratio of the dough increased with the increment of rocket powder level, whereas the deformation energy (W) decreased. A 3% supplementation resulted in an increase of the bread specific volume by 46% accompanied by a decrease in the hardness. Interestingly, the bread containing rocket powder showed enhanced total phenolics content, DPPH? scavenging activity and Fe<SUP>3+ </SUP>reducing power as compared to the control. At 3% substitution level, the cruciferous <i>D.</i> <i>simplex</i> may be useful in improving nutraceutical quality of bread without altering its sensory and physical properties.},
doi={10.12691/jfnr-5-3-10}
publisher={Science and Education Publishing}
}