Development of variety breads using kinnow peel candy
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
The present study was aimed to utilize the kinnow peel different forms such as fresh, powder
and candy, in the preparation of variety breads. Bread fortified with kinnow peel was evaluate
for physiochemical properties, phytochemical properties, baking quality, colour
characteristics, textural properties and shelf-life studies. Fresh kinnow peel (5, 10 and 15%),
kinnow peel powder (1, 2 and 3%) and kinnow peel candy (5, 10 and 15%) was substituted at
different levels in the bread. Results showed that ascorbic acid, antioxidants, flavonoids and
phenolic compounds increased by increased levels of various forms of kinnow peel in bread
samples. Addition of various forms of kinnow peel led to reduction in protein and fat content
but increased the ash, fiber and carbohydrates content. Texture properties such as hardness,
chewiness, cohesiveness, gumminess, springiness and stringiness increased with increased the
level of kinnow peel. Incorporation of various forms of kinnow peel led to reduction in
baking parameters such as bake absorption, loaf height, loaf volume, specific volume, bake
loss, oven spring, shape index and crust crumb ratio. During fermentation phytochemical
properties increased in dough but after bread making these were reduced due to high baking
temperature. The color characteristics of bread crust and crumb were also significantly
(p≤0.05) affected as the L, a, b and chroma value increased significantly (p≤0.05) but hue
value decreased by increasing the level of kinnow peel. The addition of various forms of
kinnow peel improved the flavour, appearance and overall acceptability of the bread samples.
Based on sensory evaluation, functional bread prepared with fresh kinnow peel @ 10%, dried
powder @ 2%, kinnow peel candy @ 10% levels were most acceptable among consumers.
The selected functional breads were further evaluated for their storage study. During the
storage period (4 days), the physiochemical and phytochemical properties were decreased
significantly (p≤0.05). Hardness, gumminess and chewiness values were increased but
springiness and cohesiveness decreased during storage. Maximum microbial count was found
in control bread as compared to bread fortified with fresh, powder and candy of kinnow peel.
The overall acceptability of breads decreased with the increased storage period. The results
showed that various forms of kinnow peel in bread production will not only add value to food
but will also reduce the environmental pollution and enhance nutritional quality.
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Citation
Simranjeet Kaur (2021) Development of variety breads using kinnow peel candy (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.