Effect of Packaging Material and Storage Duration on Quality of Pomegranate Peel Powder: Rice Bran Slice Bread

In present investigation the slice bread prepared from pomegranate peel powder and rice bran stored in both packaging material i.e. P₁ paper bag (GSM 80) and P₂ polythene bag (Gauge 357). The quality parameter i.e., moisture content, protein, fat, fiber, ash carbohydrate and whiteness index of P₁ (paper bag) and P₂ (polythene bag) bread were observed during each day from 0 day to 4 days. Nutritional analysis indicated that both packaging material and storage period increases as in moisture content decrease from 33.072 to 31.061%, protein content decrease from 13.380 to 12.363%, fat content decrease from 1.523 to 1.280 %, fiber content decrease from 0.881 to 0.796 %, ash content decrease from 0.640 to 0.624%, whiteness index decrease from 51.718 to 48.031 and carbohydrate content increase from 50.504 to 53.893 %, and microbiological study depicted. The pomegranate peel powder, rice bran slice bread can be packed in polythene bag and stored in good condition upto 3 days.