Nutritional improvement of bhujia by incorporating colored bell peppers

The present study aimed at improving phytonutritional profile of traditional snack (bhujia) by incorporating variety bell pepper. The bell peppers were dried at 50 degrees C which resulted in 4.94%-8.16% increase in total phenols whereas, retained approximately 92.49% total carotenoids and 91.36% of the antioxidant activity in terms of DPPH radical scavenging activity. Gram flour at 5.0% (w/w) level of bell pepper powders was optimized for developing bhujia which significantly (p <= 0.05) increased bulk density, minerals, phytonutritional profile, and sensory attributes of bhujia. Total phenols of developed bhujia increased by approximately 11% and antioxidant activity was found 3.5 times as compared to control. Fourier-transform infrared spectroscopy showed the presence of various phytochemicals compounds in the prepared products compared to control. Storage studies (at 25-30 degrees C/50%-87% RH) revealed that the physicochemical parameters remained unaffected except moisture which increased significantly. However, peroxide value and free fatty acids remained well within maximum permissible limits.

Automated summary

The present study aimed to improve the phytonutritional profile and antioxidant activity of a traditional snack called bhujia by incorporating bell pepper. Drying the bell peppers at 50 degrees C resulted in an increase in total phenols and retention of carotenoids and antioxidant activity. The optimized formulation of bhujia with bell pepper powder showed increased density, minerals, phytonutritional profile, and sensory attributes. Fourier-transform infrared spectroscopy analysis revealed the presence of various phytochemicals in the prepared products. Storage studies showed minimal changes in physicochemical parameters.