The Pharma Innovation Journal 2021; 10(8): 850-854

ISSN (E): 2277- 7695

ISSN (P): 2349-8242
NAAS Rating: 5.23 Studies on physico-chemical characteristics and texture
TPI 2021; 10(8): 850-854
© 2021 TPI analysis of bread with incorporation of bitter gourd
www.thepharmajournal.com
Received: 04-05-2021 powder
Accepted: 13-07-2021

Gangakhedkar PS Gangakhedkar PS, Machewad GM, Deshpande HW, Katke S and Hemant M
Department of Food
Microbiology and Safety, College
of Food Technology, VNMKV, Abstract
Parbhani, Maharashtra, India The present investigation was carried out to study the physical and chemical characteristics of bread.
Physical properties of bread are such as loaf weight, loaf height, loaf volume; specific volume and baking
Machewad GM loss were evaluated. The loaf weight of bread was 258.66g, loaf height was 5.83cm, loaf volume and
Department of Food specific volume was 627.59 ml and 3.63 ml/g. Moisture content and baking loss of prepared bread was
Microbiology and Safety, College 30.63% and 25.56%. The average proximate constituents such as moisture, carbohydrate, protein, fat and
of Food Technology, VNMKV, ash content was determined of bread. Carbohydrate content of bread was 51.56%. Protein and fat content
Parbhani, Maharashtra, India of bread was 7.05% and 6.31% respectively. The ash content and fibre content was 1.73% and 2.72%
respectively. Minerals such as calcium, potassium, magnesium, iron and zinc of bread were evaluated.
Deshpande HW
The minerals were calcium (80.81mg), potassium (216.6mg), iron (2.98mg), magnesium (25.94mg) and
Department of Food
Microbiology and Safety, College zinc (1.83mg) respectively. Texture of bread was measured using TA XT2 texture analyser (stable micro
of Food Technology, VNMKV, system) within 24 hours after preparation. The results of texture analysis of bread are hardness was
Parbhani, Maharashtra, India 0.848kg, cohesiveness and springiness of bread was 0.66 and 1.043 respectively. Gumminess was
0.559kg and adhesiveness was -0.003 kg/sec. The obtained study was found to be significant for the
Katke S development of bakery food product helps to enhance the nutritional content and health benefits. This
Department of Food type of product development technology helps to improve the market and statistics of bakery industries.
Microbiology and Safety, College
of Food Technology, VNMKV, Keywords: Bread, physico-chemical characteristics, texture analysis
Parbhani, Maharashtra, India

Hemant M
Introduction
Department of Food Breakfast is frequently referred to as the most important meal of the day, as it provides fuel
Microbiology and Safety, College and calories for the day's activities. A rising collection of scientific evidence now backs up the
of Food Technology, VNMKV, argument that breakfast is a very important meal. The first point to note is that failing to eat
Parbhani, Maharashtra, India something at the start of the day can have surprisingly substantial health implications for
people involved. Because of their usefulness in everyday life bakery items have taken on a
new dimension in modern times. The bakery business has carved out a distinct place in the
market by selling baked goods to people all over the world as a result of increased demand for
baked food products and changing consumer patterns. The bakery industry expands at a pace
of 10.07% every year. Bread is growing popularity in society and it has been revealed that the
bakery industry is experiencing a steady increase in sales. In the development of functional
food bread preparation innovation and the addition of functional ingredients are critical. The
bread sector in India is the largest among the processed food industries, with production
constantly expanding in the country. Bread and biscuits are the two most popular bakery
goods, accounting for around 82% of total sales (Somayeh et al., 2012) [11].
In India, bread is commonly consumed for breakfast and throughout the day. Bread has a
lengthy history of evolution adopting various procedures dough producing formulas and
ingredients. It is one of the most widely consumed goods. Consumer interest in health and
well-being is driving innovation in the bread industry where a variety of breads with extra
wholegrain, nuts and high fibre are already available. Partially replacing wheat flour with
alternative functional ingredients such as fruits and vegetables is a potential strategy for
increasing photochemical and Nutraceuticals in the diet especially in high-consumption
countries like India and hence enhances bread industry innovation. Bakery items have been
Corresponding Author: increasingly popular in India, as indicated by a twofold growth in production over the last few
Gangakhedkar PS years. Despite the fact that wheat is consumed in a variety of forms including noodles,
Department of Food
Microbiology and Safety, College
cookies, cakes and ready-to-eat cereals bread has established itself as a key staple and a
of Food Technology, VNMKV, convenient cuisine throughout the world, particularly when produced according to regional
Parbhani, Maharashtra, India preferences. Bread has been a staple of man's diet for at least 6,000 years. It was possibly the
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first processed convenience meal ever made and it continues and Safety, Niche area laboratory, Bakery plant and Pilot
to be the most popular. It's one of the few universal staples plant, College of Food Technology, VNMKV, Parbhani.
that's ready-to-eat and doesn't require any additional
preparation. Bread is typically made from wheat flour, one of Physical properties of prepared bread
the most extensively consumed grain items on the planet. It's Physical properties of bread help in processing, packaging,
high in carbs and fat but poor in useful ingredients. transportation and storage. Different physical properties such
Supplementing bread with beneficial additions to increase its as loaf weight, loaf height and loaf volume, specific volume
physical and nutritional attributes has become increasingly and baking loss were determined by the methods given by
frequent and desired as living standards and health awareness (Menon et al., 2015) [5].
have risen (Naifu et al., 2019) [6]. Flour, salt, oil and leavening
agents like yeast are all frequent ingredients. The flavour, Loaf weight
aroma, quality and texture of freshly baked bread are highly Loaf weight was measured by weighing the baked loaf mass
valued. Bread prepared from refined wheat flour is widely using digital weighing balance.
consumed around the world particularly by those in
underdeveloped nations (Lodhi et al., 2011) [4]. Loaf height
Bread is a staple food for a vast portion of the world's Loaf height of baked loaf was measured with the help of
population. Bread products are well-known all over the world vernier caliper.
due to their reduced cost, simplicity of preparation, greater
variety, appealing sensory characteristics and nutritious Loaf volume
properties. A number of research on the milling and baking Volume of loaf was measured by using measuring cylinder.
characteristics of Indian durum and bread wheat have recently The prepared loaf was placed in measuring cylinder having
been published. Bread is not only a source of energy, but also broad neck and reading was noted in ml.
a source of many nutrients for the human body, such as
proteins, dietary fibre and certain vitamins and minerals (Dina Specific volume
et al., 2019) [2]. Specific volume of bread loaf was measured by dividing the
Due to the limited profit margins on basic breads several loaf volume by loaf weight in ml/g.
bakeries are attempting to differentiate and add value to their
offerings. In Europe, herbal-infused breads and cakes such as Baking loss
carrot pomace are available on the market (Upadhyay et al., Baking loss was measured by determining the moisture loss
2008; Vassallo et al., 2009) [12, 14]. (Singh et al., 2006) [10] by weighing the freshly prepared loaf before baking and
Investigated the fibre and functional advantages of pearl baked loaf after 1 hour in terms of yield. The baking loss was
millet in cake. calculated in percentage as per the following formula.
The current study aims to introduce bitter gourd into a
traditional bread recipe for added health advantages. Thus a
food-based approach is planned to develop bread with the
incorporation of bitter gourd power.
Proximate composition of bitter gourd powder
Materials and Methods Bitter gourd powder samples was analysed for moisture,
Materials protein, fat, total ash, crude fibre and total carbohydrate
Refined wheat flour, sugar, vansapati ghee, milk powder and contents according to their respective standard methods as
salt were purchased from a local market in Parbhani, described in (AOAC, 2000; Ranganna, 1986) [1, 8].
Maharashtra for the preparation of bitter gourd powder
enhanced bread. Baker’s yeast, calcium propionate and GMS Mineral analysis of bitter gourd powder
are available at the bakery plant at College of Food 5 grams of each sample was weighed in crucible and burn it
Technology, VNMKV, Parbhani. on heating plate till the sample becomes fumeless. The
obtained sample was placed in muffle furnace at 550°C for 5-
Chemicals and glassware 6 hrs. The obtained ash samples were digested with
The analytical grade chemicals, standard reagents, indicators concentrated Hydrochloric acid (HCL) on hot plate. The
and microbiological media utilised in this study were obtained digested material was then filtered using Whatman No. 42
from the Department of Food Microbiology and Safety, filter paper and the final volume made to 100ml with distilled
Department of Food Chemistry and Nutrition and Department water the obtained mineral solution was further used for
of Food Process Technology, College of Food Technology, analysis with respect to minerals calcium, magnesium,
VNMKV, Parbhani. phosphorus, zinc, iron and copper content by using methods
given by (Ranganna, 1986) [8].
Processing and analytical equipment
Vernier calliper, Weighing balance, Grinder, Cabinet tray Formulation of bread Incorported with bitter gourd
dryer, Digital sieve shaker, Hot air oven, Dough kneader, powder
Dough moulder, Baking oven, Bread slicer, Soxhlet Bread enriched with bitter gourd powder was prepared with
apparatus, Micro Kjeldhal unit, Muffle furnace, pH metre, varying the composition of bitter gourd powder and refined
Spectrophotometer, Autoclave, Incubator, Colony counter and wheat flour. The control bread sample was prepared without
TAXT2 plus Texture Analyzer were among the equipment incorporation of bitter gourd powder. The formulation of five
and processing machineries used in the study from different trials are presented in Table 1.
Department of Food Engineering, Department of Food
Chemistry and Nutrition, Department of Food Microbiology

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Table 1: Formulation of bread surface. Baking of bread loaf was done at 210oC for 25 min.
Ingredients T0 T1 T2 T3 T4 After baking pan removed from oven and loaf kept for
Bitter gourd powder (g) 0 1 2 3 4 cooling at room temperature for 1hr. Then slicing was carried
Refined wheat flour (g) 100 99 98 97 96 out by using bread slicer. Prepared bread packed in HDPE
Sugar (g) 4 4 4 4 4 packaging material.
Salt (g) 2 2 2 2 2
Yeast (g) 2.5 2.5 2.5 2.5 2.5
Vanaspati ghee (ml) 2 2 2 2 2
Water (ml) 58 58 58 58 58
GMS (g) 0.5 0.5 0.5 0.5 0.5
Calcium propionate (g) 0.5 0.5 0.5 0.5 0.5
Milk powder (g) 2 2 2 2 2

T0 = 0 per cent bitter gourd powder

T1 = addition of 1% bitter gourd
T2 = addition of 2% bitter gourd powder
T3 = addition of 3% bitter gourd powder
T4 = addition of 4% bitter gourd powder

Preparation of bread

Textural profile analysis.

A compression test was used to do an instrumental TPA test
which generated a plot of force (N) against time (s) using a
texture analyser with a 5 kg load cell. The analyser was
connected to a calculator which used a software programme
to capture data. Textural characteristics were measured using
a P/36 R cylindrical probe. With a pre-test speed of 2 mm/s
and a post-test speed of 10 mm/s, the prepared bread samples
were taken and compressed up to 60% of their original height.
Textural parameters were calculated using the data provided
from the TPA curve (hardness, fracturability, cohesiveness,
springiness and chewiness).

Flow-Sheet 1: Preparation of bread Results and discussion

As per the recipe all ingredients were weighed. Measured Physical properties of control and selected bread
yeast added in 20ml water along with sugar and kept for The physical properties such as loaf weight, loaf height, loaf
activation for 10 min. Then refined wheat flour, bitter gourd volume, specific volume and baking loss were evaluated.
powder, calcium propionate, GMS, milk powder and salt were Obtained results are presented in the Table 2.
added in dough kneader and dough kneading was carried out
with addition of remaining water until to achieved required Table 2: Physical properties of control and selected bread
consistency of dough. After kneading dough was kept for bulk Parameters Control bread (T0) Selected bread (T3)
fermentation at room temperature by covering it with wet Loaf weight (g) 253.66±2.08 258.66±2.51
muslin cloth for 1 hr scaling and dividing was done with Loaf height (cm) 7.10±0.12 5.83±0.3
using weighing balance. Rounding and intermediate proofing Loaf volume (ml) 662.42±3.25 627.59±3.77
of scaled dough was done for 5-30 min at room temperature. Specific Volume (ml/g) 4.56±0.25 3.63±0.30
Dough was transfer to moulder for the process of dough Moisture content (%) 29.52±0.90 30.63±0.23
moulding. Greasing of pan was carried out and dough was Baking Loss (%) 32.37±0.68 25.56±2.83
kept for pan proofing for 1 hr with sprinkling water on the top *Each value represents the average of ten determinations
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The loaf weight of control and selected bread was 253.66 and iron and zinc for control and selected bread were evaluated.
258.66g respectively. Loaf height of control bread sample was The obtained results are presented in Table 4.
7.10cm and for selected bread it was 5.83cm. There was
difference found in the loaf volume of control and Table 4: Mineral composition of control and selected bread
experimental bread. The loaf volume of control bread was Values (mg/100g)
662.42 ml whereas the loaf volume of selected bread was Parameters
Control bread (T0) Selected bread (T3)
627.59 ml. Decrease in loaf height and volume of selected Calcium 79.18±0.64 80.81±0.53
bread was due to the incorporation of bitter gourd powder. Potassium 215.00±0.53 216.6±0.74
Specific volume of control and selected bread was 4.56 and Magnesium 24.68±0.43 25.94±0.15
3.63 ml/g respectively. Moisture content of control and Iron 2.49±0.34 2.98±0.55
selected bread was 29.52 and 30.63% respectively. Baking Zinc 1.64±0.42 1.83±0.55
loss in control bread was 32.37% and 25.56% in selected *Each value represents the average of ten determinations
bread. Obtained results for the physical properties of control
bread found to be in close agreement with the result reported The obtained data from the Table 4 for mineral composition
by (Menon et al., 2015) [5]. revealed that the selected bread was a good source of minerals
with compare to the control. It was found the mineral
Proximate composition of control and selected bread composition of control bread sample was calcium (79.18mg),
The proximate constituents of food commodities help in potassium (215.00mg), magnesium (24.68mg), iron (2.49mg)
determining the nutritional profile of food products. The and zinc (1.64mg) respectively. The mineral composition of
average proximate constituents such as moisture, selected bread was calcium (80.81mg), potassium (216.6mg),
carbohydrate, protein, fat and ash content was determined for iron (2.98mg), magnesium (25.94mg) and zinc (1.83mg)
control and selected bread sample. The obtained results are respectively.
presented in the Table 3. Results for the mineral composition such calcium, iron and
zinc found to be in close agreement with the study carried out
Table 3: Proximate composition of control and selected bread by (Lalit & Kochhar, 2017) [3]. Obtained results for the
Parameters (%) Control bread (T0) Selected bread (T3)
mineral composition revealed that prepared bread was good
Moisture 29.52±0.90 30.63±0.23 source of potassium, calcium and magnesium.
Carbohydrate 54.35±0.36 51.56±0.83
Protein 6.19±0.2 7.05±0.45 Textural analysis of control and selected bread
Fat 6.98±0.3 6.31±0.3. A texture analysis is primarily concerned with measurement
Ash 1.67±0.2 1.73±0.25 of the mechanical properties of a product. Texture analyzer
Fiber 1.27±0.9 2.72±0.14 performs this test by applying controlled force to the product
*Each value represents the average of ten determinations and recording its response in the form of force, deformation
and time. Hardness is the force necessary to attain a given
Data obtained from the Table 3 showed the impact of deformation of the material or it is the force required to bite
incorporation of bitter gourd powder on proximate through the sample. Texture of bread was measured using TA
constituents of bread. The moisture content of control and XT2 texture analyser (stable micro system) within 24 hours
selected bread sample was 29.52 and 30.63% respectively. after preparation. The results of texture analysis of bread are
Carbohydrate content of control bread was 54.35% and presented in Table 5.
selected bread was 51.56%.
It was narrated that the carbohydrate content of selected bread Table 5: Textural analysis of prepared bread
was decreased with exploration of bitter gourd powder by Observations
replacing refined wheat flour. Obtained results for Parameters
Control bread (T0) Selected bread (T3)
carbohydrate content of control bread sample was found to be Hardness (kg) 1.061 0.848
similar with the results reported by (Ruiz-Ruiz et al., 2015) [9]. Cohesiveness 0.93 0.66
Protein and fat content of control bread was 6.19 and 6.98% Gumminess (kg) 0.986 0.559
respectively. Selected bread sample contains 7.05% protein Springiness 1.054 1.043
and 6.31% fat. The values of protein and fat content of Adhesiveness (kg/sec) -0.002 -0.003
selected bread was found to be slightly higher than of control
bread sample. The obtained results for the protein and fat Result obtained from the Table 5 narrated that incorporation
content of bread found to be in close agreement with the of bitter gourd powder decrease in hardness. Hardness of
results reported by (Zambelli et al., 2017) [15]. The ash content control sample was 1.061kg whereas for selected sample it
of control and selected bread sample was 1.67 and 1.73% was 0.848kg. Cohesiveness and springiness of control sample
respectively. Fiber content of control bread was 1.27% and was 0.93 and 1.054 respectively and for selected sample it
selected bread sample was 2.72%. Increase in the fiber was 0.66 and 1.043 respectively. Gumminess of bread is
content of prepared bread was observed due to the based on hardness and cohesiveness. Gumminess of control
incorporation of bitter gourd powder. and selected sample was 0.986 and 0.559kg respectively. The
obtained results for gumminess and cohesiveness were found
Mineral composition of control and selected bread to be closely agreement with the results reported by
Minerals play an important role in regulation of various body (Ranawana et al., 2016) [7].
processes. Minerals such as calcium, potassium, magnesium,

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Adhesiveness of control and selected bread was -0.002 and - their incorporation into a potential functional bread.
0.003 kg/sec. The obtained study concluded that with Journal Food Science Technology 2015;52(12):7894-
decreasing value of hardness there was also decrease in the 7903.
values of cohesiveness, gumminess, springiness and 10. Singh GS, Sehgal, Kawatra A. Sensory and nutritional
adhesiveness with compare to control sample. Study revealed evaluation of cake developed from balanced and malted
that prepared bread with incorporation of bitter gourd powder pearl millet. Journal of Food Science Technology
having the good texture profile. Textural study of bread was 2006;43(5):505-508.
found to be significant with compare to the results obtained 11. Somayeh R, Seyed M, Taghi G, Seyed HR, Seid MJ.
by (Valerga et al., 2020) [13]. Recent developments on new formulations based on
nutrient-dense ingredients for the production of healthy-
Conclusion functional bread: A review. Journal Food Science
The present study focuses on preparation of bread with Technology 2014;51(11):2896-2906.
incorporated of bitter gourd powder. The process of bread 12. Upadhyay A, Sharma HK, Sarkar BC. Characterization
preparation was standardized by varying the concentration of and dehydration kinetics of carrot pomace. Agriculture
refined wheat flour and bitter gourd powder. On the basis of Engineering International E-journal 2008;10(1):1-9.
organoleptic evaluation the sample T3 was selected. It was 13. Valerga L, Quintero-Ruiz NA, Concellon A, Puppo MC.
found that the addition of 3% of bitter gourd powder found to Technological and nutritional characterization of wheat
be acceptable with sensory parameters. The obtained results breadsadded with eggplant flour: dependence on the level
revealed that the prepared bread sample was good source of of flour& the size of fruit. Journal of Food Science &
carbohydrate, protein and fat. The selected sample was found Technology 2020;57(1):182-190.
to be good source of minerals such as calcium, potassium and 14. Vassallo M, Saba A, Arvola A, Dean M, Messina F,
magnesium. Hence it is finally concluded that prepared Winkelmann M, et al. Willingness to use functional
product having the good nutritional profile. Utilization of breads: applying the health belief model across four
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improve the market and statistics of bakery industries. on the bread quality made from frozen dough.
International Journal of Nutrition & Sciences
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