Functional and nutraceutical bread prepared by using aqueous garlic extract

Abstract

Functional foods are gaining popularity worldwide in dietary modifications owing to consumer’s preference, minimum side effect and low cost. Garlic (Allium sativum), is one of the most essential herbaceous vegetables having enormous health benefits. In this context, aqueous garlic extract was prepared followed by product development with resultant extract. In light of product development (Garlic bread) was prepared by adding aqueous garlic extract @ 3 mL, 6 mL and 9 mL. Phytochemical profile of aqueous garlic bread showed total phenols, flavonols, flavonoids, beta carotene, DPPH, FRAB,ABTS 1840.70±49.01, 8.87±0.22, 1840.70±49.01, 63.63±3.01, 50.41±0.79, 10.43±0.21 and 57.05±1.13 mg/mL, respectively. Furthermore, sensory evaluation of resultant bread was carried out by trained taste panelists. It was investigated that during external characteristics maximum scores for volume, crust color, symmetry and evenness of bakes were 7.90±0.21, 6.63±0.17,3.36±0.6 and 2.33±0.1 respectively. In regard to internal parameters it was found that maximum scores for grain, crumb of color, aroma, taste and texture 12.85±0.5, 7.05±0.4, 8.05±0.5, 16.23±0.7 and 12.70±0.5 respectively. Moreover, all the scores for sensory evaluation remained in acceptable limit showing their suitability for its further utilization. Key words: Functional foods, aqueous garlic bread, photochemistry of garlic, aqueous garlic extract and sensory attributes