Development of variety breads using kinnow peel candy

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dc.contributor.advisorSachdev, Poonam A
dc.contributor.authorSimranjeet Kaur
dc.date.accessioned2022-07-31T04:56:13Z
dc.date.available2022-07-31T04:56:13Z
dc.date.issued2021
dc.description.abstractThe 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.en_US
dc.identifier.citationSimranjeet Kaur (2021) Development of variety breads using kinnow peel candy (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810185979
dc.keywordsBread, kinnow peel, antioxidant activity, fermentation, shelflifeen_US
dc.language.isoEnglishen_US
dc.pages84en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of variety breads using kinnow peel candyen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment of variety breads using kinnow peel candyen_US
dc.these.typeM.Scen_US
dc.titleDevelopment of variety breads using kinnow peel candyen_US
dc.typeThesisen_US
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