Development of vegetable (red bell pepper powder and paste) enriched traditional Indian bread (kulcha)
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
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.
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Citation
Akashdeep Kaur (2020). Development of vegetable (red bell pepper powder and paste) enriched traditional Indian bread (kulcha) (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.