DEVELOPMENT OF MASALA BREAD AND QUALITY EVALUATION

S.D. PANDE¹, A.B. RODGE²*, S.K DEO^3
1MIT College of Food Technology, Aurangabad, 431028, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 431402, India
²MIT College of Food Technology, Aurangabad, 431028, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 431402, India
³MIT College of Food Technology, Aurangabad, 431028, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 431402, India
* Corresponding Author : rodgeab@yahoo.com

Received : 16-07-2018     Accepted : 25-07-2018     Published : 30-07-2018
Volume : 10     Issue : 14       Pages : 6676 - 6679
Int J Agr Sci 10.14 (2018):6676-6679

Keywords : Masala mix, masala bread, sensory evaluation, texture, storage study
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to MIT College of Food Technology, Aurangabad, 431028, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 431402, India
Author Contribution : All author equally contributed

Bread is an important ready-to-eat processed food. It is closely related to people’s daily life. Bakery sector contribute a wide margin for innovations. An attempt has been made to improve the quality of bread by coupling with spices for gaining benefits. Garlic, onion, black pepper and coriander powders are blended together for preparation of masala mix. Formulations were made by incorporation of masala mix like; 1%, 2%, 3%, 4% and compared with control. According to sensory evaluation up to 2% fortified masala bread was acceptable. Fortification of masala mix showed textural characteristics as increase in hardness of masala bread from S0 to S4. Storage study revealed that the bread can be stored for 4 days without any additives.

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