Formulation and Standardization of Grape Seed Powder Incorporated Bread and Its Evaluation
Grape seeds from grape pomace, a waste product generated during juice extraction, contain a high amount of fiber, valuable fatty acids, proteins, sugars, mineral, antioxidants and polyphenols. Grape Seed Powder (GSP) was explored for use in bread production due to its potential health benefits. Dough and breads were prepared using different levels of replacement of wheat powder with GSP (5, 10, 15 and 20%, on powder basis). Bread sensory properties during three days of storage were assessed. Incorporating Grape seed powder in bread formulations significantly (p<0.05) influenced sensory parameters of breads. Addition of more than 10% Grape seed powder (GSP) decreased overall acceptability of bread. Our findings indicate that GSP-fortified bread is promising to be developed as a functional food with a high antioxidant activity.
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