The present study aimed at developing a process to prepare flatbread by incorporating red bell pepper in the form of pulp, paste, and powder with extended shelf life and an improved phytonutritional profile. Both red bell pepper fresh pulp and paste were incorporated in flatbread at three different levels, that is, 10%, 15%, and 20%, while powder was supplemented at 1%, 1.5%, and 2% (w/w) levels. Red bell pepper incorporation, irrespective of the forms, significantly (p < 0.05) enhanced the physical, nutritional, phytochemical, and sensory attributes of flatbread when compared to refined wheat flour flatbread (control). Based on preliminary sensory trials, flatbreads enriched with 1.5% red bell pepper powder and pulp as well as paste, both at 20% levels of supplementation, were found to be the most acceptable. Storage studies (at 25 ± 2°C/50%–88% RH) revealed that the physicochemical parameters of flatbreads remained unaffected except for moisture which significantly (p < 0.05) decreased. A significant (p < 0.05) reduction in phytochemical parameters and antioxidant activities was observed. The enriched flatbreads were microbiologically safe with shelf stability of 3 days without the use of any chemical preservative.

Novelty impact statement

Incorporation of red bell pepper in different forms (pulp, paste, and powder) significantly improved the phytonutritional profile and sensory attributes of flatbread. The developed product showed better shelf stability compared to the control (refined flour flatbread). Present research may be helpful in coping with the seasonal availability of the perishable crop.