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
α-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.