Abstract
The aim of this work was to determine the quality characteristics (physical and chemical), total phenols (TPC), and antioxidant activity (DPPH Radical Scavenging method) of pomegranate whole fruit bagasse (PWB) incorporated bread. The pomegranate whole fruit bagasse powders were incorporated into yeast leavened bread at 5 g and 15 g levels (flour basis). The results showed that the mineral content varied and the antioxidant potential of breads was significantly improved. The highest increase in antioxidant potential was measured in the breads made with 15 g w/w PWB.
Similar content being viewed by others
References
AACC (2000) Approved methods of the American association of cereal chemists. American Association of Cereal Chemists Inc., St. Paul, MN
AOAC (1999) The official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
Bhol S, Bosco SJD (2014) Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread. LWT – Food Sci Technol 55:294–300
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30
Dastmalchi K, Dorman HJD, Oinonen PP, Darwis Y, Laakso I, Hiltunen R (2008) Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. LWT-Food Sci Technol 41:391–400
Fan L, Zhang S, Yu L, Ma L (2006) Evaluation of antioxidant property and quality of breads containing auricularia auricular polysaccharide flour. Food Chem 101:1158–1163
Fernández-López J (2008) Development of functional ingredients: fruits fibre. In: Fernández-López J, Pérez-Alvarez JA (eds) Technological strategies for functional meat products development. Transworld Research, Kerala, pp. 41–57
Giannou V, Tzia C (2007) Frozen dough bread: quality and textural behavior during prolonged storage-prediction of final product characteristics. J Food Eng 79(3):929–934
Lee SC, Prosky L, DeVries JW (1992) Determination of total, soluble, and insoluble dietary fiber in food-enzymatic-gravimetric method, MES-TRIS buffer: collaborative study. J AOAC Int 75:395–416
Lindsay DG (2000) Maximizing the functional benefits of plant foods. Developing functional food products (part III). In: Gibson GR, Williams CM (eds) Functional foods—concept to product. CRC Press, Cambridge, England, pp. 1–6
Lopez ACB, Pereira AJG, Junqueira RG (2004) Flour mixing of rice flour, corn and cassava starch in the production of gluten free white bread. Braz Arch Biol Technol 47(1):63–70
Meilgaard M, Civille GV, Carr BT (1991) Sensory evaluation techniques. CRC Press, Inc., Boca Raton, FL
Noda Y, Kaneyuka T, Mori A, Packer L (2002) Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J Agric Food Chem 50:166–171
Poyrazoglu E, Gökmen V, Artιk N (2002) Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. J Food Comp Anal 15:567–575
Roginsky V, Lissi EA (2005) Review of methods to determine chain-breaking antioxidant activity in food. Food Chem 92:235–254
Seidel C, Boehm V, Vogelsang H, Wagner A, Persin C, Glei M, Pool-Zobel BL, Jahreis G (2007) Influence of prebiotics and antioxidants in bread on the immune system, antioxidative status and antioxidative capacity in male smokers and non-smokers. Brit J Nutr 97:349–356
Sharadanant R, Khan K (2003) Effect of hydrophilic gums on the quality of frozen dough: I. Dough quality. Cereal Chem 80(6):764–772
Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Viuda-Martos M, Fernández-López J, Pérez-Álvarez JA (2010) Pomegranate and its many functional components as related to human health: a review. Compr Rev Food Sci Food Saf 9:635–654
Acknowledgments
The authors would like to thank Pondicherry University, Department of Food Science and Technology for providing lab facilities and Pondicherry University, Central Instrumentation Facility for their helping hand in WD-XRF studies.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Bhol, S., Lanka, D. & Bosco, S.J.D. Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse. J Food Sci Technol 53, 1717–1721 (2016). https://doi.org/10.1007/s13197-015-2085-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2085-8