NUTRITIONAL ENRICHMENT STUDIES IN BISCUITS AND BREAD BY INCORPORATING PINEAPPLE POMACE POWDER

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dc.contributor.advisorTERDAL, DEEPA
dc.contributor.authorJ. R., DARSHINI
dc.contributor.otherS.L., JAGADEESH
dc.contributor.otherG., BHUVANESHWARI
dc.contributor.otherD. L, RUDRESH
dc.contributor.otherPATIL, S. N.
dc.date.accessioned2020-10-19T06:38:44Z
dc.date.available2020-10-19T06:38:44Z
dc.date.issued2018-07
dc.description.abstractNow a days, consumption of bakery products gaining more importance among all the sections of people. Pineapple pomace is rich source of nutrients and they need nutritional tool to carry the nutrients to the body. Hence, the study was conducted entitled “Nutritional enrichment studies in biscuits and bread by incorporating pineapple pomace powder” was carried out through three systematically laid out experiments in the Department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2017-18. Nutri-enriched biscuit was prepared by incorporating pineapple pomace powder (PPP) in different proportions. Among 9 treatments, T5 [82.5% all-purpose flour (APF) +12.5% pineapple pomace powder (PPP) + 5% defatted soya flour (DSF)], T4 [85 % APF +10% PPP + 5% DSF], T3[87.5% APF +7.5% PPP + 5% DSF] and T1 (100% APF) found superior with respect to sensory and physical qualities. Selected 4 treatments were subjected to nutritional quality analysis where, treatment T5 (82.5% APF + 5% PPP + 5% DSF) found superior compared to other treatments. Then, the best treatment T5 (82.5% APF + 5% PPP + 5% DSF) along with control T1 (100% APF) further kept for storage and packaging studies respectively for 3 month in an ambient condition where T5 (82.5% APF + 5% PPP + 5% DSF) placed in P1- alluminum foil was found superior. Finally,T5 (82.5% APF + 5% PPP + 5% DSF) found to be the best treatment. Nutri-enriched bread was prepared by incorporating pineapple pomace powder (PPP) in different proportions. Among 5 treatments, T2 (90.0 % APF + 5% PPP + 5% DSF) and T3 [87.5% APF +7.5% PPP + 5% DSF] found superior with respect to sensory and physical qualities. All the 5 treatments were subjected to nutritional quality analysis where, treatment T2 (90.0 % APF + 5% PPP + 5% DSF) and T3 [87.5% APF +7.5% PPP + 5% DSF] found superior compared to other treatments. Selected four further kept for storage studies in LDPE covers for 15 days in an ambient condition where T2 (90.0 % APF + 5% PPP + 5% DSF) was found superior. Finally, T2 (90.0 % APF + 5% PPP + 5% DSF) found to be the best treatment.en_US
dc.identifier.issnUHS16PGM776
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810153294
dc.keywordsBISCUITS AND BREAD BY INCORPORATING PINEAPPLE POMACE POWDER, T451en_US
dc.language.isoEnglishen_US
dc.pages166en_US
dc.publisherUniversity of Horticultural Sciences, Bagalkoten_US
dc.research.problemThesisen_US
dc.subPost Harvest Technologyen_US
dc.themeNUTRITIONAL ENRICHMENT STUDIES IN BISCUITS AND BREAD BY INCORPORATING PINEAPPLE POMACE POWDERen_US
dc.these.typeM.Scen_US
dc.titleNUTRITIONAL ENRICHMENT STUDIES IN BISCUITS AND BREAD BY INCORPORATING PINEAPPLE POMACE POWDERen_US
dc.typeThesisen_US
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