Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste

Abstract

Whole wheat is an important source of dietary fiber and its consumption is known to lower the risk of colon cancer, diabetes mellitus and cardiovascular disease. Also, World Health Organization (WHO) has recommended increased consumption of vegetables to overcome micronutrient deficiencies and prevent chronic diseases. Thus this study aimed at formulation of whole wheat breads fortified with vegetable paste (made with equal quantities of peas, cauliflower and mushrooms). Four types of breads were formulated; one with 100% whole wheat flour (WWF) (B1) and others by substituting WWF with vegetable paste at the level of 15% (B2), 30% (B3), and 45% (B4). The breads were analysed for their proximate composition, antioxidant properties, physical properties, microbial count and sensory attributes. The incorporation of vegetable paste increased the moisture, ash and protein contents of breads which were 83.5%, 45.9% and 30.2%, respectively, higher in B4 breads than in B1 breads. The 45% substitution of vegetable paste in whole wheat flour increased the total phenolic content of breads by 45% and antioxidant activity by 61.5%. Whereas, the loaf volume decreased and hardness of breads increased with the increase in the percentage of vegetable paste substitution. The aerobic plate count and yeast and mold count of the formulated breads were in acceptable range even after 5 days of storage. Sensory scores revealed that B2 bread was having the highest overall acceptability score of 7.5 which was even higher than the score of commercially available wheat bread (7.3).