Utilization of pineapple pomace powder as functional ingredient in bread

The study on utilization of pineapple pomace powder (PPP) and defatted soyabean flour (DSF) in bread was undertaken to upgrade the nutritional quality, as well as fibre enhancement. The bread was prepared from composite flours by incorporating 5.0g to 10g of pineapple pomace powder with corresponding 5g of soyabean flour into all-purpose flour. The bread was analyzed for their physical properties, chemical composition and sensory properties. Loaf weight increased from 180.22 to 186.32g, loaf volume and specific volume decreased from 879.96 cc to 689.66 cc and 4.88 to 3.72 cc/g with increase of PPP in blends. With increase in the concentration of PPP there was an increase in fibre content and the bread supplemented with 5% PPP was found to be more acceptable.