Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse
2016
Bhol, Soumya | Lanka, Divyajyoti | Bosco, Sowriappan John Don
The aim of this work was to determine the quality characteristics (physical and chemical), total phenols (TPC), and antioxidant activity (DPPH Radical Scavenging method) of pomegranate whole fruit bagasse (PWB) incorporated bread. The pomegranate whole fruit bagasse powders were incorporated into yeast leavened bread at 5 g and 15 g levels (flour basis). The results showed that the mineral content varied and the antioxidant potential of breads was significantly improved. The highest increase in antioxidant potential was measured in the breads made with 15 g w/w PWB.
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