Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread

Abstract

Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an x-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10-to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.

Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

“…When a portion of wheat flour was replaced with punicic acid-rich PSP, the bread’s dietary fiber, punicic acid, total polyphenol content, and radical scavenging activity were all increased. However, incorporating a 10% w / w level of PSP led to a slight decrease in the dough’s volume, crumb hardness, rheological properties, and sensory scores [ 58 ]. Pomegranate rind is also a source of dietary fiber and, when supplemented in cookies at an acceptable level of below 7.5% w / w , increases the crude fiber content by 80%.…”

Effect of catechins on the quality properties of wheat flour and bread

“…Bread, a widely consumed cereal product, contains protein, carbohydrate and other bioactive ingredients and provides 50% of the calories to the world (Ning et al ., 2017; Kolodziejczyk et al ., 2020; Pamisetty et al ., 2020). Bread is a fluffy, tasty, and nutritious staple food, which is now part of the fast‐food industry in China (Su et al ., 2019).…”

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

“…Starch pasting and gel‐forming properties of WWF, as influenced by the incorporation of MB, are presented in Table 3. These viscometric properties describe the behaviour of starch before, during and after cooking and also envisage the textural properties of finished products (Pamisetty et al ., 2020). The gelatinisation temperature indicates the minimum temperature required to cook the starch, which was 63.6 °C for WWF.…”

“…The orientation for panel members on the scientific way of evaluating pizza was carried out in four sessions of 2 h each. The 9-point hedonic scale method was employed to evaluate surface colour, surface characteristics, mouthfeel, texture and overall quality score of PB, as explained by Pamisetty et al (2020). The samples were served in three-digit alpha-numeric codes in random order, the experiment was conducted in triplicates, and the mean values are depicted as graph.…”