DEVELOPMENT OF BREAD FROM SAPOTA SEEDS

FOOD TECHNOLOGY

Considerable amounts of organic waste are generated through the maintenance of farms and crops, as well as the industrialization of food products in the agricultural sector. In the case of Sapota cultivation, Sapota seeds obtained after processing is often considered as waste. The aim of this work is to reduce food waste by repurposing waste into a functional product. Even though the seed contains lot of nutrient values such as amino acids, dietary fibers, anthocyanin compounds, minerals, vitamin B and C complex, it remains underutilized. Due to lack of research in sapota seeds it became challenging factor for the domestic and industries for its complete utilization. Bread, being one of the earliest known functional foods, has undergone thorough analysis in various research studies to better understand its impact on human health. Wheat and Maida bread can cause adverse reaction to individuals with gluten sensitivity, lack sufficient fiber content which creates a need for low gluten functional bread. The production of gluten-free bread using sapota seed flour is the main goal of this work. Sapota seed bread have less gluten than the other flour-based breads. Also, it possesses the high nutritious value due to the presence of functional compounds. After washing, drying of seeds was carried out for 6 hours at an equal interval of 30 minutes at 60°C and drying kinetic to be done. The dried seeds were milled into flour for which the optimization studies were carried out and different formulations was done. After the development of bread and it can be further analyzed for its characteristics like Texture analysis, proximate analysis, Microbial analysis, sensory analysis and shelf-life studies are will be done.

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