Kaur Ramandeep, Kaur Kamaljit, Wagh Rajesh V, Kaur Amarjeet, Aggarwal Poonam
Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India.
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, India.
J Food Sci. 2020 Aug;85(8):2340-2349. doi: 10.1111/1750-3841.15317. Epub 2020 Jul 9.
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents. PRACTICAL APPLICATION: This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.
本研究的目的是优化红甜椒的干燥条件（预处理和干燥温度），以获得具有最大生物活性保留率的红甜椒粉（RBP），并评估其作为面包中功能性成分的潜在用途。经预处理（烫漂+浸入抗坏血酸和柠檬酸溶液）并在60°C下干燥的RBP保留了最高的生物活性化合物。用0%、2%、4%、6%、8%和10%添加水平的RBP制备小麦粉混合物，在水化特性方面，吸水率随添加水平的增加而增加。对制备的面包进行了物理、营养、生物活性和感官特性分析。添加RBP的面包改善了其颜色、矿物质、纤维和生物活性特性。然而，由于比容降低，随着RBP添加水平的增加，面包的质地会变硬。随着粉末添加水平的增加，生物活性化合物如总酚、抗氧化活性、黄酮类化合物和类胡萝卜素的含量显著增加。与其他面包相比，添加6%RBP的面包显示出最高的感官评分（8.45）和可接受指数（87.83%）。因此，RBP是开发具有改善营养和生物活性成分面包的宝贵补充剂。实际应用：本研究描述了不同预处理和干燥温度对将RBP加工成面包中功能性成分的影响，面包是世界各地的主食。RBP粉末是一种新型成分，可改善面包的营养、生物活性和外观。因此，它将有助于利用像甜椒这样的易腐作物，并将展示其提高烘焙产品营养价值的商业可行性。
