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20201
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Subject: Food Science and Technology × Author: Akashdeep Kaur × Start date: 2010 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of vegetable (red bell pepper powder and paste) enriched traditional Indian bread (kulcha)
    (Punjab Agricultural University, Ludhiana, 2020) Akashdeep Kaur; Sachdev, Poonam A.
    The present study was carried out with the objectives to standardise methods, processing conditions (time-temperature combinations) for the preparation of powder and paste of red bell pepper, to optimize the incorporation levels of red bell pepper powder and paste for the development of Indian breads and to evaluate the organoleptic quality and shelf life of functional Indian breads. The raw material selected for the study was red bell pepper (fresh, paste and powder). In this study, the effect of incorporation of various forms of red bell pepper (fresh, powder and paste) on the sensory characteristics, consumer acceptability, texture, colour and nutritional quality of kulcha bread was evaluated. The dried powder at the level of 1.5% and fresh and paste of red bell pepper at the level of 20% were selected for product formation. The product was analysed for various quality characterstics viz. total phenols, antioxidants, Protein, fat, ash, moisture and texture, crude fiber, carotenoids, total plate counts. The product was found to have high functional value due to the high content of phytochemicals like total phenols and antioxidants. During storage period, the physicochemical properties changed non significantly (p<0.05), whereas phytochemical parameters decreased significantly (p<0.05). According to these results, the use of bell pepper can enhance nutritional quality as well as the sensory characteristics of bread.