title: Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse.
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.
authors: Department of Food Science and Technology, Pondicherry University, Puducherry, 605 014 India.
authors: Soumya
authors: S
authors: Bhol
authors: Department of Food Science and Technology, Pondicherry University, Puducherry, 605 014 India.
authors: Divyajyoti
authors: D
authors: Lanka
authors: Department of Food Science and Technology, Pondicherry University, Puducherry, 605 014 India.
authors: Sowriappan John Don
authors: SJ
authors: Bosco
keywords: Antioxidant potential; Pomegranate whole fruit bagasse; WD-XRF; Yeast leavened bread