BHASKER JYOTI*, NEETU CHAUDHARY, SUNIL BISHNOI, PRITY PANT AND R. C. MISHRA
College of Agriculture, Swami Vivekananda University, NH-26 Narsinghpur Road, Sirojna, Sagar-470 228 (Madhya Pradesh), India
*(e-mail : bhaskerjyotitiwari@gmail.com; Mobile : 9813252161)
(Received : June 6, 2020; Accepted : August 12, 2020)
ABSTRACT
In this study, the incorporation of Rhododendron arboreum powder (RAP), a by-product of extracted juice, in bread formulation was studied on 5, 10 and 15% substitution with wheat flour. The newly formulated fortified bread was
analyzed for its nutritional (protein, fat, fibre, ash and carbohydrate), textural (TPA) and sensory aspects (colour, taste, flavour and texture) parameters. Further the thermal and rheological properties were studied. In comparison to control, fortified bread was significantly (P<0.05) higher in protein, fibre and minerals like Fe, Zn, etc. The incorporation led to slight decrease in the crumb structure, loaf volume, along with a modest increase in textural hardness. The instrumental L* and a* value increased significantly, whereas, b* values decreased significantly with increase in the content of RAP in flour. Incorporation of RAP was noted to be positive on all the parameters, with the best overall acceptability of fortification with 10% RAP.
Key words : : Rhododendron arboreum, pomace utilization, bread making, tray drying, functional foods