Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetab
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ORIGINAL PAPER
Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste Bhavnita Dhillon1 · Kamalpreet Kaur1 · Navdeep Singh Sodhi1 · Riya Garg1 Received: 3 July 2020 / Accepted: 13 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Whole wheat is an important source of dietary fiber and its consumption is known to lower the risk of colon cancer, diabetes mellitus and cardiovascular disease. Also, World Health Organization (WHO) has recommended increased consumption of vegetables to overcome micronutrient deficiencies and prevent chronic diseases. Thus this study aimed at formulation of whole wheat breads fortified with vegetable paste (made with equal quantities of peas, cauliflower and mushrooms). Four types of breads were formulated; one with 100% whole wheat flour (WWF) (B1) and others by substituting WWF with vegetable paste at the level of 15% (B2), 30% (B3), and 45% (B4). The breads were analysed for their proximate composition, antioxidant properties, physical properties, microbial count and sensory attributes. The incorporation of vegetable paste increased the moisture, ash and protein contents of breads which were 83.5%, 45.9% and 30.2%, respectively, higher in B4 breads than in B1 breads. The 45% substitution of vegetable paste in whole wheat flour increased the total phenolic content of breads by 45% and antioxidant activity by 61.5%. Whereas, the loaf volume decreased and hardness of breads increased with the increase in the percentage of vegetable paste substitution. The aerobic plate count and yeast and mold count of the formulated breads were in acceptable range even after 5 days of storage. Sensory scores revealed that B2 bread was having the highest overall acceptability score of 7.5 which was even higher than the score of commercially available wheat bread (7.3). Keywords Bread · Physico-chemical · Antioxidant · Sensory · Microbial count
Introduction Due to an aging population and disorders related to on-going lifestyles, health-related concerns are turning out to be more important day by day. Society is looking for nutraceutical products [1]. Thus enhancing functional value of food material is one of the foremost areas in the development of newgeneration dietary products. This can be achieved through the incorporation of raw materials and ingredients rich in biologically active compounds. The type of carbohydrate, amino acid composition, fatty acid profile and presence of antioxidants in certain raw materials and ingredients can be used to alter the food products to achieve optimal balance of nutrients. The employment of right choice of natural food additives has a beneficial impact on human metabolism and provides complete nutrition for healthy lifestyle [2]. * Bhavnita Dhillon [email protected] 1
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
Bread, mainly made from refined flour, is a famous global food. It is l
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