Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product
2017
Pathak, D. | Majumdar, J. | Raychaudhuri, U. | Chakraborty, R.
In the present study Raw Mango Peel (RMP) powder was added to fortify whole wheat bread at three different levels (1%, 3% and 5 %) to increase its antioxidant properties than control (0% RMP powder) bread. This study also investigated the effects of RMP powder on the physical and sensory characteristics of bread along with the rheological effects on the dough. The content of polyphenols along with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant powder (FRAP) value with a range of (21.51±0.45-68.54±2.15) % inhibition and(162.87±4.38-2232.31±47) µmol FeSO4, 7H2 O/1 100g fresh sample respectively increased linearly, showing greatest level at 5% RMP powder. Increase in the level of RMP powder,percentage weight loss, loaf height, loaf volume and whiteness index (WI) decreased but crumb moisture and loaf density increased with a significant change in brownness index (BI). Addition of peel also affected the rheological properties where addition leads to stiffer dough. Sensory evaluation through Quantitative Descriptive Analysis (QDA) showed that the incorporation of RMP powder increased the intensity of descriptors like hardness, rubbery texture, fruity aroma, after taste and decreased porosity and traditional bread aroma.
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