Effect of Incorporation of Pomegranate Peel Powder: Rice Bran and Baking Temperature on the Quality Characteristic of Slice Bread

In this paper the effect of incorporation of pomegranate peel powder and rice bran (0.5:9.5, 1:9, 1.5 :8.5, 2:8, and 2.5:7.5 %) and baking temperature i.e., 175°C, 200°C and 225°C on the various physico-chemical quality characteristics i.e. moisture content, protein, fat, fiber, ash carbohydrate the textural properties (hardness, springiness, chewiness, gumminess, adhesiveness, cohesiveness, along with the sensory attributes i.e. color, flavor, texture, taste of the developed slice bread was evaluated of slice bread has been studied. The sensory score was also evaluated. The bread were prepared by replacing the refined wheat flour with the pomegranate peel powder and rice bran Response surface analysis was performed with the quality attributes indicated that the slice bread prepared with pomegranate peel powder: rice bran. (0.5:9.5, 1:9, 1.5:8.5, 2:8, and 2.5:7.5 %) and baked at 175 °C, 200°C, 225°C resulted the best quality of slice bread having best nutritional, textural and sensory qualities. The optimum product quality characteristics of moisture content 33.073 %, Protein 13.380%, Fat 1.523 %, Fiber 0.883 %, Ash 0.647 %, Carbohydrate 50.493 %, Textural properties i.e. Hardness 33.667, springiness 0.637 g, Chewiness 18 g, gumminess 30 g, adhesiveness 3.967 J, cohesiveness 1.290. The sensory analysis of the optimum product quality were colour 7.413, flavor 7.103, texture and taste 8.180 respectively.