Investigation of color properties and antioxidant activity of Barbary bread affected by adding the sesame meal and soluble soybean polysaccharide

Barbary bread is one of the most popular types of flat breads in Iran. In this study, the effect of adding sesame meal and soluble soybean polysaccharide in bread formulations using response surface method and cent ral composite rotatable design was investigated. The independent variables were included sesame meal (0-12.5%) and soluble soybean polysaccharide (0-2%). The colorimetric properties, antioxidant activity and mineral contents of bread were considered as the dependent variables. The image processing method using image J software and transformation of color space RGB to L*a*b* were done to study the color characteristics of the bread.The antiradical capacity of optimized sample was assessed by measuring total phenolic content and DPPH radical-scavenging activity. In addition, its mineral amounts were measured by atomic absorption. The results showed that increasing the amount of sesame meal and soluble soybean polysaccharide in bread formulationshad a significant effect on colorometric factors, and increased the porosity, antioxidant activity and mineral contents of Barbary. Based on the findings of this research, colorimetry with image processing method is proposed as a simple and non-destructive method to assess the properties of bread surface color. According to the optimized results and obtained model, the use of 6.43% of sesame meal and 0.62% of the soluble soybean polysaccharide had the most effect on the color properties, antioxidantactivity, and mineral content of bread.