Quality of bread supplemented with popped Amaranthus cruentus grain

The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6-74.6%, manganese content by 51.7-90.8%, magnesium content by 75.7-88.0% and calcium content by 57-171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8-12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable.