Effect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder
Pragati Jain, Sangita Borah, Karuna Singh
Wheat grass (Triticum aestivum) known as the whole and green food with nutritional properties like have all amino acid in one food, rich in minerals, vitamins and rich in different anti-oxidants which are helpful of the humans. Wheat grass is also known to be the best ayurveda medicine as it is loaded multiple nutrients like vitamin A, E, K, C and minerals like calcium, iron, magnesium etc. It is best known to cure various diseases and deficiencies that cannot be met with food intake. With numerous nutritional and health benefits, the present work was conducted with an objective to study the nutrient composition, physicochemical properties and sensory analysis of both wheat grass powder and the bread formulated with the incorporation of wheat grass powder. In the study, different concentrations of breads are prepared and based on sensory analysis final composition was optimized to prepare the final bread for further analyses. From proximate analysis, the content of moisture, ash, fat, protein, crude fibre, iron, vitamin C were recorded as 34.40%, 1.98%, 11.04%, 9.05%, 0.47%,3.16% and 80.64% respectively. Besides, sensory analysis showed that the bread prepared with 5% wheatgrass powder showed maximum score amongst others. Hence, the maximum limit for adding the wheat grass powder was optimized to be 5% along with the addition of milk powder and orange peel powder in order to mask grassy flavour of wheatgrass powder and to enhance overall flavour of the bread in addition to other nutritional benefits.