The Influence of Oregano powder on the chemical, microbiological and sensorial quality of bun-bread

The influence of the incorporation of oregano powder (1.5 and 3% of flour) on the chemical, microbiological and sensorial quality of bun-bread were investigated. Oregano powder, known for its antioxidant and antimicrobial properties, was added to bun-bread at varying concentrations to assess its effectiveness in enhancing bread quality. The chemical composition, microbiological, and sensory analysis of the supplemented bun-bread were measured. Sensory evaluation involved a panel of trained judges who assessed attributes such as flavor, texture, aroma, and overall acceptability. Results showed that the lowest amount of oregano powder (1.5%) revealed the best value of sensorial scores, in terms of its color and nature of crust, crumb color, texture, aroma, and taste. The results revealed that 1.5% of oregano powder can be involved in bun-bread preparation without modifying dough processing and bun-bread overall features, where this ratio approximates chemical compositions, microbiological stability, and shelf-life of bun-bread. Among the explored samples, bun-bread with 1.5% of oregano powder could be utilized industrially with acceptable properties and shelf-life stability. This study suggests that oregano powder is a valuable natural additive for improving the nutritional quality, safety, and sensory attributes of bun-bread, making it a viable option for consumers seeking functional and preservative-free baked goods. The findings highlight the potential of incorporating oregano powder in bread production to deliver health benefits and extend shelf life, aligning with growing consumer demands for healthier and more sustainable food options.