Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes

Abstract

SummaryKinnow peel, a major by‐product (30%–34%) of Kinnow processing, is a rich source of dietary phytochemicals, and possesses biochemical and pharmacological properties with positive health benefits. The present study used kinnow peel powder (KPP) at 0%, 1%, 2% & 3% (on flour basis) as a functional ingredient and observed its effect on functional, baking, textural, antioxidant and sensory properties of bread. KPP significantly (P < 0.05) reduced the final viscosity of blends, while increased the bake absorption (60.10%–67.01%) and reduced the bake loss (14.30–11.16 g) of bread. Higher moisture binding and fibre content of KPP also hinders the leavening capacity of the bread as a result of which loaf‐specific volume decreased progressively, while increasing the bread crumb hardness (5.41–9.39 N). The presence of bioactive compounds in KPP increased the total phenolic (16.93–45.21 mg GAE 100 g−1), flavoniods (4.71–42.53 mg QE 100 g−1), carotenoid content (2.90–6.71 mg 100 g−1) of bread and enhance its antioxidant activities. Bread crumb with KPP exhibits increased lightness and yellowness value. Bread with 2% KPP presented better sensory properties that can be used to prepare acceptable bread. Principal component analysis also revealed bread with 2% KPP with better functional attributes.