Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread

Chilli spent residue (CHSR) obtained after oil and oleoresin extraction, is a potential source of dietary fiber (44.4 % total dietary fiber (TDF), 34.9 % insoluble dietary fiber, 9.5 % soluble dietary fiber and protein (19.7 %). The aqueous and methanolic (80 %) extracts of CHSR showed 72 and 63 % antioxidant activity respectively. Inclusion of CHSR at 5-15 % level in bread affected the bread characteristics viz., specific volume, crust color and shape; crumb colour, grain and texture resulting in sensory scores of 60-74 in comparison to the score of 84 for the control bread. However, use of combination of additives (CA) viz.dry gluten powder, fungal alpha-amylase enzyme and sodium stearoyl-2-lactylate along with 10 % CHSR, improved the dough strength, specific volume, decreased the crumb firmness value and increased the overall quality score of bread. Scanning electron microscopic studies revealed a disruption in the continuity of the protein matrix in bread dough with addition of CHSR above 10 %. Incorporation of CHSR to wheat flour at 10 % level is recommended as it would improve the nutritional quality of bread in terms of increase in dietary fiber, mineral and protein contents.