Physicochemical and sensory qualities of bread fortified with banana, aonla and sapota powders

Abstract

Bread prepared by incorporating powders of fruits (banana -10%, 20%; aonla - 5%, 10%; sapota - 10%, 20%;) at different proportions to the standard recipe were evaluated for various physico-chemical and sensory parameters. Addition of banana, sapota and aonla powder enhanced nutritional quality in terms of crude fiber and carbohydrates. Incorporation of banana, aonla and sapota powder in bread resulted in decrease in gluten, protein and total sugar content of breads from 18.33 to 11.66 per cent and 11.31 to 8.51 per cent, 6.52 to 5.03 per cent, respectively. Water activity and moisture content in breads varied from 0.77 (5% aonla powder) to 0.82 (20% banana and 20% sapota powder) and 29.16 per cent (10% aonla powder) to 41.00 per cent (20% aonla and 20% sapota powder), respectively. Colour values (L*, a*, and b*) differed from 69.46 (control) to 45.92 (20% sapota powder), 4.4 (20 % sapota powder) to -0.68 (control), 12.11 (10% aonla powder) to 6.69 (10% banana powder) indicating greater lightness of bread made from 100 per cent refined wheat flour. Sensory analysis revealed that breads incorporated with sapota and banana powders up to 20 per cent and aonla powder up to 5 per cent did not affect the sensory qualities.