Development and Nutritional Evaluation of Multi grain Bakery Products Supplemented with Pomegranate Peel Powder

Loading...
Thumbnail Image
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present study describe information pertaining to the physico-chemical properties of wheat variety (C-306), chickpea (HC-5), pearl millet (86-M-86) and pomegranate peel powder and development, nutritional evaluation and shelf life study of biscuits and cake-rusk prepared using wheat, chickpea and pearl millet flour blend and pomegranate peel powder. The grain hardness and 1000 kernel weight of wheat variety (C-306) were 6.28 Kg/grain and 44.39g, respectively while that of chickpea and pearl millet grain was 18.65 and 2.63Kg/grain and 158.79 and 10.81 g, respectively. Water absorption capacity and sedimentation value of wheat flour were 1.32 g/g and 35.43 ml, respectively. Wheat flour had 26.45 and 7.72 per cent of wet and dry gluten, respectively. Oil absorption capacity was found highest in pomegranate peel powder and lowest in chickpea flour. Wheat flour showed highest amount of gelation capacity and bulk density while that of pomegranate peel powder was lowest. Pearl millet flour had maximum and pomegranate peel powder had minimum swelling power. Among various flour and pomegranate peel powder, chickpea flour possessed maximum crude protein, pearl millet contained maximum fat while pomegranate peel powder had highest content of ash and crude fibre. Pomegranate peel powder possessed higher fat content compared to wheat flour. Total, soluble and insoluble dietary fibre contents of pomegranate peel powder were found highest. Among all the flours, chickpea flour contained maximum content of calcium and magnesium. Wheat flour possessed highest phosphorus and zinc content. Pearl millet flour contained maximum iron content as compared to other flours. However, pomegranate peel powder possessed higher calcium, iron and magnesium contents than wheat flour. In- vitro protein and starch digestibility of chickpea flour was observed maximum while minimum was observed in pomegranate peel powder compared to other flours. Pearl millet flour possessed highest amount of total phenols and total flavonoids contents and wheat flour possessed maximum radical scavenging activity compared to other flours. Total phenols, total flavonoids and radical scavenging activity of pomegranate peel powder was observed highest. Value added baked products like cake-rusk and biscuits were prepared from wheat, chickpea, pearl millet flour blends and pomegranate peel powder. Chickpea and pearl millet flour ratio was kept constant (15%) while wheat flour was substituted by pomegranate peel powder at 6, 8, 10 and 12 per cent levels in cake-rusk and biscuits. Baked products containing 6, 8 and 10 per cent pomegranate peel powder were organoleptically acceptable and their scores fell in the category „Liked very much‟ to „Liked moderately‟. The value added products had significantly higher protein, crude fibre, mineral content and antioxidant activity than control. The sensory scores for biscuits and cake-rusk decreased gradually during storage period however biscuits and cake-rusk were found to be organoleptically acceptable up to 90 days, respectively. From the present study it is concluded that all the multi grain pomegranate peel powder supplemented products were found to have better nutritive value than control.
Description
Keywords
null
Citation
Collections