ANTIOXIDANT RICH BAKERY PRODUCTS
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Date
2021-12
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Journal ISSN
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Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled “Antioxidant rich bakery products” was carried out in the
Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2017-21. The antioxidant
rich bakery products were developed from whole wheat flour enriched with dried green vegetable and oilseed
powder blends and further evaluated for their quality and storage stability. Five vegetables viz., purple
cabbage, broccoli, mustard, spinach leaves and bottle gourd and five oilseeds viz., soybean, linseed, sesame
seed, pumpkin seed and sunflower seed were used for the enrichment purpose. The ultrasound-assisted
blanching for purple cabbage, broccoli, mustard leaves, spinach leaves and bottle gourd for 2, 2, 1, 1 and 2
min, respectively was effective to inactivate catalase and peroxidase enzyme as pre-treatment before drying.
Similarly, microwave roasting before grinding to powder for 7, 5, 3, 5 and 8 min in soybean, linseed, sesame
seed, pumpkin seed and sunflower seeds, respectively was effective to maintain an overall quality of powder.
The developed powders were analysed for various physico-chemical attributes including, FTIR, SEM and
HPLC techniques used for ascertaining functional groups, microstructure and sinigrin content. The highest
antioxidant potential was recorded as 65.21% in sunflower seed followed by 51.23% in purple cabbage,
48.66% in linseed and 43.20% in broccoli powder. Among different proportions of whole wheat flour,
vegetable and oilseed powder tried for making biscuit and bread, the best ratio ranged in between 80:10:10 to
70:15:15 by sensory evaluation. Accordingly, the chemical analysis values of the enriched biscuits with
powder blends of vegetable and oilseed ranged in between 4.33-5.48%, 10.88-15.91%, 61.72-65.25%, 51.39-
61.93% and 495.26-505.79 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy,
respectively while for enriched bread the values ranged in between 1.89-4.12%, 12.91-20.25%, 41.60-
57.19%, 33.40-38.43% and 194.58-304.68 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and
energy, respectively. The developed functional bakery products packed in polyethylene and laminated
pouches exhibited marginal decrease in antioxidant activity, protein, carbohydrate and energy value during
storage however, there was a significant decrease in sensory score. The biscuits were best for consumption
up to 90 days of storage study in laminated pouches (ALP) retaining an excellent color, flavor and nutrients
as compared to Polyethylene poches (PEP) at ambient storage temperature (10-25˚C). Subsequently, bread
packed in ALP and PEP could be palatable only for 6 days at ambient temperature (24-36ºC). The cost of
production for developed functional bakery products varied from Rs. 22.25-35.85 for biscuit and Rs.14.95-
26.32 for bread. Therefore, the blending of whole wheat flour with dried green vegetables and oilseeds
powder could be an economic pursuit for the production of bakery products containing functional food
constituents with well ascertained health benefits