Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes

Abstract

Summary Kinnow peel, a major by‐product (30%–34%) of Kinnow processing, is a rich source of dietary phytochemicals, and possesses biochemical and pharmacological properties with positive health benefits. The present study used kinnow peel powder (KPP) at 0%, 1%, 2% & 3% (on flour basis) as a functional ingredient and observed its effect on functional, baking, textural, antioxidant and sensory properties of bread. KPP significantly (P < 0.05) reduced the final viscosity of blends, while increased the bake absorption (60.10%–67.01%) and reduced the bake loss (14.30–11.16 g) of bread. Higher moisture binding and fibre content of KPP also hinders the leavening capacity of the bread as a result of which loaf‐specific volume decreased progressively, while increasing the bread crumb hardness (5.41–9.39 N). The presence of bioactive compounds in KPP increased the total phenolic (16.93–45.21 mg GAE 100 g−1), flavoniods (4.71–42.53 mg QE 100 g−1), carotenoid content (2.90–6.71 mg 100 g−1) of bread and enhance its antioxidant activities. Bread crumb with KPP exhibits increased lightness and yellowness value. Bread with 2% KPP presented better sensory properties that can be used to prepare acceptable bread. Principal component analysis also revealed bread with 2% KPP with better functional attributes.

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

“…Therefore, recently, studies are continuing to make bakery products healthier by enriching bakery products with functional components (Akhtar et al ., 2011; Raina et al ., 2023). In recent years, there has been an interest in the use of natural ingredients containing bioactive ingredients in bakery products, such as bread and crackers (Rozylo, 2013; Yalçın, 2018; Kaur et al ., 2023). The trend of enriching bread and bakery products with plant products, such as fruits and vegetables, has led to better knowledge about biological active constituents (Dziki et al ., 2014; Kaur et al ., 2022).…”