Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Bread is baked product generally prepared with use of refined wheat flour which is deficient in protein and fiber. Addition of Amaranthus flour and chicken meat powder in bread enhanced the protein and fiber content which are essential component of human diet.

Amaranthus flour was utilized for fibre enrichment of chicken-meat protein fortified whole wheat bread (meat bread) by substituting whole wheat flour at 5, 10, 15% level. Physico-chemical characteristics, proximate analysis, instrumental colour and texture profile and sensory evaluation were conducted.

Moisture content, moisture retention, dietary fibres, insoluble dietary fibres and redness of bread increased significantly (P<0.05) at each level of amaranth fortification while fat, moisture-protein ratio, total phenolic content and texture parameters like hardness, springiness, stringiness and chewiness values increased significantly (P<0.05) at higher levels i.e. 10% and 15%. Colour and appearance of crust and crumb, flavour and after-taste of treatment increased significantly (P<0.05) while porosity, texture and meat flavour intensity decreased non-significantly (P>0.05). The overall acceptability scores of 10% substitution were significantly (P<0.05) higher than control. The study revealed that 10% amaranth incorporation can be successfully done for the development of fibre enriched chicken meat-protein fortified whole wheat bread (meat bread) without adversely affecting the bread characteristics.