Figure 2. (A) Breads prepared with 1% (F1), 3% (F2), 5% (F3) and 7% (F4) of D. simplex leaves. The control represented the product without enrichment; (B) Sensory evaluation of formulated breads using a seven-point hedonic scale, where 7: like very much, 6: like moderately, 5: like slightly, 4: neither like nor dislike, 3: dislike slightly, 2: dislike moderately and 1: dislike very much

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The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread

Hamida Jdir, Mourad Jridi, Mahmoud Mabrouk, M.A. Ayadi, Moncef Nasri, Nacim Zouari, Nahed Fakhfakh

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