Potential of Debittered Pomelo Albedo Flour (<em>Citrus maxima</em>) in Bread: Functional, Nutritional and Phytochemical Characteristics

This study explored the use of pomelo albedo as a composite flour in bread production. The portion whole fruit was debittered through standard method and obtained flours (DPAF) which were incorporated into wheat at four formulations 0, 10, 20, 30% for impact DPAF on functional characteristics physical, chemical sensory breads investigated. difference between 100% enriched with regarding water absorption (130.00 - 166.33%), bulk density (0.68 0.96 g/ ml) crude fibre (1.50 2.42%) significant giving higher value flours, while their specific volume (2.93 4.14 cm3/ g) protein (7.75 10.07%) lower than that control without DPAF. phytochemical properties varied slightly incorporation A Sensory evaluation test using 9-point hedonic scale showed appearance, flavor overall acceptability within liking rate 10% bread. results could be useful guiding future application by-product bakery industry.