Studies on Physico-Chemical properties and Sensory Attributes during Storage of Pomace Powder Incorporated Nutria-Enriched Bread

The present study aims to check the proximate composition and sensory scores during storage of pineapple pomace incorporated bread in the ratio of (5%, 10%, 15% and 20%). Proximate content of bread control and pineapple pomace incorporated bread multigrain viz. carbohydrate, protein, fat, energy, fiber, ash analyzed. Minerals content, calcium and iron were analyzed. Decrease were found in sensory score significantly (p<0.05) during storage. The prepared bread was packed in heat-sealed and vacuum packaging method their effect on the quality of products were analyzed during storage and changes were noted at the 5th day interval throughout the entire storage period in control and treated samples up to 15 days. Among the treatments, the bread prepared with (10%) pineapple pomace powder had the highest sensory score, having an overall acceptability score of 8.67±0.55 on 9 points hedonic scale. The shelf life evaluation showed that the bread could be stored for 15 days without any preservative, at the ambient condition of average temperature at 30±1°C and RH 75-80 with acceptable quality. The developed product is rich in protein, fiber which is act as functional food minerals such as calcium and iron, as compare to refined flour bread.