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Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

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Abstract

Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80% of bioactives (total carotenoids 91.23 ± 2.35 mg/100 g) and antioxidant activity (DPPH 1.61 ± 0.12 µmol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2–10%) of CP were mixed in wheat flour for preparation of muffins. Wheat flour was fortified with CP at different levels (2–10%) and subsequently, effect of CP fortification on height, texture, bioactives and sensory quality of muffins was observed. CP fortification improved the quality in terms of color, flavor and texture. During storage, hardness values (34.42–32.56 N) showed decreasing trend with increase in CP content. Overall, 6% CP fortification was found most acceptable without causing significant change in porosity and crust uniformity of fortified muffins. Thus, present study demonstrated that fortification of muffins with 6% CP as functional ingredient offers an opportunity to develop quality muffins with enhanced antioxidant activity (DPPH 13.04 ± 0.02 µmol TE/g) and total carotenoids (3.46 ± 2.41 mg/100 g).

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Acknowledgements

The authors duly acknowledge the financial support and facilities provided by PG School, Indian Agriculture Research Institute, New Delhi and the Council of Scientific and Industrial Research, New Delhi during the course of study.

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Authors and Affiliations

  1. ICAR-Central Institute of Postharvest Engineering and Technology, Punjab, 152116, India

    Prerna Nath & S. J. Kale

  2. ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012, India

    Charanjit Kaur

  3. Fruits and Vegetables Technology Division, Defence Food Research Laboratory, Mysore, 570011, India

    O. P. Chauhan

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  1. Prerna Nath
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  2. S. J. Kale
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  3. Charanjit Kaur
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  4. O. P. Chauhan
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Correspondence to Prerna Nath.

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Nath, P., Kale, S.J., Kaur, C. et al. Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. J Food Sci Technol 55, 2208–2219 (2018). https://doi.org/10.1007/s13197-018-3138-6

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  • DOI: https://doi.org/10.1007/s13197-018-3138-6

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