EFFECT OF BAKING ON ANTIOXIDANT AND SENSORY ATTRIBUTES OF CURCUMIN ENCAPSULATES ENRICHED DESIGNER BREAD FORMULATIONS

Dietary intrusions emphasize on dynamic facets of phytonutrients due to strong antioxidant capacity. For the purpose, turmeric polyphenol i.e. curcumin was firstly extracted through conventional and supercritical extraction techniques following the preparation of microcapsule using maltodextrin and gelatin as enrobing material by freeze drying method. Afterwards, four types of designer bread weremade; turmeric (T-1), microencapsulated nutraceutical(CSE) (T-2) and nutraceutical(SFE) enriched breads (T-3) along with control (T-0). Physicochemical profile of resultant prototypes showed that addition of microencapsulated nutraceutical(SFE) enhanced volume and phenolics from 572.60 +/- 7.56 to 686.20 +/- 8.25 cm(3) and50.22 +/- 1.70 to 81.12 +/- 3.48 mg GAE/100g whilst hardness decreased from 2.97 +/- 0.11 to 3.36 +/- 0.10 kg/cm(2) compared to control. Furthermore, hedonic response also improved with maximum scores for bread volume, crust color, symmetry and evenness in bake;8.01 +/- 0.39, 7.04 +/- 0.21, 3.83 +/- 0.16 and 1.94 +/- 0.05, respectively. Regarding internal parameters, highest scores for grain, crumb color, aroma, taste and texture were 12.32 +/- 0.38, 8.14 +/- 0.26,8.05 +/- 0.26, 16.41 +/- 0.61 and 13.02 +/- 0.52, correspondingly. Conclusively, microencapsulated nutraceutical(SFE) enhances both antioxidant and sensorial profile of designer bread.