Developing Nutrient-Enriched, Health-Forward Bakery Products: A Case Study on Ube-Infused and Fermented-Garlic Sourdoughs

Abstract

The growing consumer demand for functional and health-oriented foods has driven innovation in the bakery sector toward nutrient-enriched and bioactive ingredient formulations. This study aimed to develop and evaluate ube-infused and fermented-garlic sourdoughs as novel, health-forward bakery products. Four formulations; control, ube-enriched (T1), garlic-enriched (T2), and combined ube-garlic (T3) were developed and analyzed for physicochemical, nutritional, and sensory properties. Results revealed that the inclusion of ube and fermented garlic significantly enhanced fermentation dynamics, with lower pH (4.52) and higher titratable acidity (8.1 mL NaOH/10g) in T3 compared to the control. The combined formulation exhibited improved loaf volume (3.8 cm³/g), softer crumb texture (4.9 N), and reduced water activity (0.85), suggesting superior quality and shelf stability. Nutritional analysis showed increases in protein (10.6%), dietary fiber (4.2%), and mineral content, accompanied by elevated antioxidant capacity due to anthocyanins and organosulfur compounds from ube and fermented garlic. Sensory evaluation identified T3 as the most preferred variant for its vibrant appearance, balanced flavor, and pleasant aroma. The study concludes that integrating functional ingredients like ube and fermented garlic into sourdough formulations enhances nutritional value, functional bioactivity, and consumer acceptability offering a promising pathway for sustainable, health-forward bakery innovation.