Physicochemical and sensory qualities of bread fortified with banana, aonla and sapota powders

Abstract

Fruits are important in human diet owing to their nutritional value. They provide nutritional security in addition to food security. They supplement carbohydrates, proteins, vitamins and minerals which are essentially required for good health. They are also valued for their medicinal importance in improving digestion, reducing chronic diseases etc. As per the standard laid down by the Indian Council of Medical Research, the recommended per capita per day requirement of fruits are 100g. But the actual consumption of fruits accounts for 88g per day per capita.1 The demand for processed food is increasing rapidly with increasing urbanization. Among the processed foods, bakery products command wide popularity. Baked products, especially bread and biscuits form an important part of Indian dietary. These products are rich in starch, fat and energy but depleted of fiber. Various epidemiological studies have shown that diet lacking in fiber may be the cause for various gastrointestinal and cardiovascular diseases.2 Bread occupies an important place in baking industry in the total Indian market for bakery products. It is consumed by majority of population all over the world as a part of daily diet and is equally popular in urban and rural regions. The production of bread in India is 9.58lakh tones and its estimated growth rate is 9.7% per annum. However, to sustain the growth, the industry needs to diversify its products.3 ‘Functional foods’ are the food components that benefit health beyond the basic nutrition. Conventional foods, fortified, enriched or enhanced foods and dietary supplements are some of the examples of functional foods. These substances provide essential nutrients often beyond quantities necessary for normal maintenance, growth, development, and other biologically active components that impart desirable physiological effects.4