Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread

Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10- to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.