Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper (Capsicum annuum L.)

Abstract

The present study aimed at developing a process to prepare flatbread by incorporating red bell pepper in the form of pulp, paste, and powder with extended shelf life and an improved phytonutritional profile. Both red bell pepper fresh pulp and paste were incorporated in flatbread at three different levels, that is, 10%, 15%, and 20%, while powder was supplemented at 1%, 1.5%, and 2% (w/w) levels. Red bell pepper incorporation, irrespective of the forms, significantly (p < 0.05) enhanced the physical, nutritional, phytochemical, and sensory attributes of flatbread when compared to refined wheat flour flatbread (control). Based on preliminary sensory trials, flatbreads enriched with 1.5% red bell pepper powder and pulp as well as paste, both at 20% levels of supplementation, were found to be the most acceptable. Storage studies (at 25 ± 2°C/50%–88% RH) revealed that the physicochemical parameters of flatbreads remained unaffected except for moisture which significantly (p < 0.05) decreased. A significant (p < 0.05) reduction in phytochemical parameters and antioxidant activities was observed. The enriched flatbreads were microbiologically safe with shelf stability of 3 days without the use of any chemical preservative. Novelty impact statement Incorporation of red bell pepper in different forms (pulp, paste, and powder) significantly improved the phytonutritional profile and sensory attributes of flatbread. The developed product showed better shelf stability compared to the control (refined flour flatbread). Present research may be helpful in coping with the seasonal availability of the perishable crop.

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

“…Kaur et al. (2022) also supplemented red bell pepper pulp, paste, and powder to flatbread and observed improvement in the nutritional, sensory, and phytochemical attributes compared to non‐supplemented ones. The supplemented flatbreads showed no sign of microbial spoilage, and the shelf stability was also maintained for 3 days without the use of any preservatives, although the antioxidant activity and phytochemical parameters decreased during storage.…”

“…In another study comparing the effect of fortification of fermented soybean-based red pepper paste (Gochujang) with different pepper varieties on the antioxidant activity, fortification with red bell pepper resulted in the maintenance of higher antioxidant activities along with higher contents of polyphenols, flavonoids, and reducing sugars during fermentation for 90 days (Yang et al, 2018). Kaur et al (2022) also sup-plemented red bell pepper pulp, paste, and powder to flatbread and observed improvement in the nutritional, sensory, and phytochemical attributes compared to nonsupplemented ones. The supplemented flatbreads showed no sign of microbial spoilage, and the shelf stability was also maintained for 3 days without the use of any preservatives, although the antioxidant activity and phytochemical parameters decreased during storage.…”