Vol. 6, Issue 2 (2018)
Formulation and chemical characterization of bread supplemented with pomegranate peel powder
Author(s): Ganeshan Tharshini, Veenu Sangwan and Suman
Abstract: The present study aimed to formulate bread supplemented with pomegranate peel powder and evaluate its chemical characteristics. All types of supplemented breads were organoleptically acceptable. A significant increase was observed in protein (10.64 to 13.27), fat (5.74 to 6.17%), crude fibre (1.84 to 3.21%) and ash (2.75 to 3.39%) content of supplemented breads. Supplementation of pomegranate peel powder in bread significantly (P≤0.05) enhanced their dietary fibre, calcium, phosphorus, iron, zinc and magnesium contents compared to control bread. The in vitro starch and protein digestibility was 51.79 mg maltose released/g meal and 64.15 per cent, respectively in 100 per cent wheat flour bread which was significantly (p≤0.05) higher than that of value added bread. Control bread had significantly (P≤0.05) lower levels of antinutrients as compared to soybean and pomegranate peel powder supplemented breads.
Pages: 386-390 | 954 Views 100 Downloads
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How to cite this article:
Ganeshan Tharshini, Veenu Sangwan, Suman. Formulation and chemical characterization of bread supplemented with pomegranate peel powder. Int J Chem Stud 2018;6(2):386-390.
