Formulation and chemical characterization of bread supplemented with pomegranate peel powder

Abstract

The present study aimed to formulate bread supplemented with pomegranate peel powder and evaluate its chemical characteristics. All types of supplemented breads were organoleptically acceptable. A significant increase was observed in protein (10.64 to 13.27), fat (5.74 to 6.17%), crude fibre (1.84 to 3.21%) and ash (2.75 to 3.39%) content of supplemented breads. Supplementation of pomegranate peel powder in bread significantly (P≤0.05) enhanced their dietary fibre, calcium, phosphorus, iron, zinc and magnesium contents compared to control bread. The in vitro starch and protein digestibility was 51.79 mg maltose released/g meal and 64.15 per cent, respectively in 100 per cent wheat flour bread which was significantly (p≤0.05) higher than that of value added bread. Control bread had significantly (P≤0.05) lower levels of antinutrients as compared to soybean and pomegranate peel powder supplemented breads.