Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products.

Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat bread.

The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1 °C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.