EVALUATION OF PAN BREAD QUALITY ENRICHED WITH ONION PEELS POWDER

Abstract: The impact of substituting wheat flour with yellow onion peels powder (OPP) at 1, 2, 3, 4 and 5% levels on pan bread quality and shelf life was investigated. OPP had higher content of dietary fiber, phenols, flavonoids and antioxidant activity (37.00%, 932.12, 747.34 mg/100g and 79.98% as DPPH and 82% as ABTS, respectively) compared with wheat flour. The highest phenolic and flavonoid compounds were pyrogallol, benzoic acid, salicylic acid, naringin, quercitrin, rutin and quercetin. Water and oil holding capacity (463.43 and 238.64%, respectively) was higher in OPP than wheat flour. Substitution with OPP significantly increased moisture, fiber and ash content in pan bread. In addition, all pan bread samples exhibited higher phytochemical compounds and antioxidant activity than control. Wheat flour could be substituted up to 2% of OPP without adverse effect on the sensory attributes of pan bread. Supplementation of pan bread with OPP delayed pan bread staling. OPP inhibited the growth of yeast and mould and prolonged the storage period of pan bread to five days compared with control. In general, substitution of wheat flour with onion peels powder to produce pan bread extended the shelf life of pan bread and increased the freshness and antioxidant activity.
Publication year 2020
Pages 9029-9038
Organization Name
serial title Plant Archives
Author(s) from ARC
Publication Type Journal
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