Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder

Abstract

Celiac disease (CD) is a genetic autoimmune disorder of the small intestine, occurring in genetically predisposed people with a prevalence of about 1% in global population. To combat the CD, lifelong adherence to gluten free (GF) diet is required. The GF breads are generally deficient in nutrients such as dietary fiber, antioxidants, vitamins, minerals etc. To overcome this deficiency, GF bread was supplemented with guava pulp powder (GPP) at 5 different level (0, 2.5, 5.0, 7.5 and 10%). Guava (Psidium guajava) contains dietary fiber and total phenolics content, 12.72% and 927.66 mg gallic acid equivalent (GAE)/100 g, respectively. Results showed that, the addition of GPP significantly (p 0.05) affected the protein content and calorific value of GF bread. Sensorial analysis showed that, GF bread supplemented with 5% of GPP presented overall acceptability better when compared with control.