Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2016-09

AUTHORS

Debasmita Pathak, Jayshree Majumdar, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

In the present study, the effect of ripe mango peel powder (MPP) at 0, 1, 3, and 5 % on rheological, physical, textural, color, antioxidant and sensory properties of whole wheat bread were evaluated. Rheological data of wheat flour incorporated with MPP showed an increase in viscoelastic property. However, the loaf height, weight loss percentage and specific volume were decreased with amount of incorporation. Bread density along with crumb moisture was increased after addition of MPP. The brownness index of bread samples were significantly different and whiteness index were also decremented. For textural analysis hardness, cohesiveness and springiness were also increased with level of addition of MPP. Breads incorporated with MPP exhibited an improvement in antioxidant properties as total phenolic content increased from (220.33 ± 8.5 to 757.8 ± 13.5) mg GAE/100 gm along with the highest value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and ferric reducing antioxidant power of 65.74 ± 0.51 % DPPH inhibition and 1436.25 ± 88 µM FeSO4,7H2O/100 g respectively. The MPP levels elevated the fruity aroma, crumb colour, fruity taste, after taste and score for oral texture descriptors in quantitative descriptive analysis. However, at 5 % level porosity and traditional bread aroma decreased significantly. Thus, at optimised level without affecting the sensory and physical properties 3 % MPP addition in whole wheat bread was regarded as best. More... »

PAGES

554-561

References to SciGraph publications

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URI

http://scigraph.springernature.com/pub.10.1007/s11694-016-9335-y

DOI

http://dx.doi.org/10.1007/s11694-016-9335-y

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https://app.dimensions.ai/details/publication/pub.1041971999


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