Background:
The present investigation was carried to develop amaranth based wheat
flour bread. Products were developed by using different levels of amaranth flour and wheat flour in
the ratio of 0:100,5:95, 10:90 and 15:85 respectively.
Methods:
Physico-chemical, antioxidant activity, total phenolic content and physical properties of
amaranth supplemented bread were evaluated.
Results:
Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95-
1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and
decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00%
respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total
phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation
showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b*
and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat
flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional
analysis.
Conclusion:
Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable
bread quality attributes. The composite breads would serve as functional food, because of its high
nutritional value than whole-wheat bread.
Impact of thermo-sonication on quality indices of starch-based sauces
