Potential of Greater Plantain in the production of sweet bakery goods and food security: its impact

Abstract

The article examined the potential of Plantago Major Australis Lam. (greater plantain) as an additive in sweet bakery products, focusing on its bacteriostatic effect and organoleptic properties. An experimental study was conducted with two types of plantain particles (distilled water and methyl alcohol) and two concentrations, evaluating physicochemical, microbiological, and sensory characteristics over 5 and 15 days of storage. The results showed that the concentration of 350 ppm in methyl alcohol demonstrated antibacterial properties against Aspergillus fungus, and the bread with this concentration maintained moderate acceptance in the sensory evaluation. It was highlighted that the alcohol used as a vehicle did not compromise food safety and contributed to improving the organoleptic characteristics of the plantain-enriched sweet bread. The study supports the viability of using plantain as an additive in the bakery industry, providing a safe and sensorially appealing option for consumers.