Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder

Frontiers in Nutrition

Nutrition

Kenan Sinan Dayisoylu¹  Muhammad Salman²  Gul Rah Noor³  Rafiq Ahmad³  Hakim Ullah⁴  Jinjin Pei⁵  Muhammad Rafiullah Khan⁶  Ali Muhammad⁷ 

[1] Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye;Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan;Department of Microbiology, The University of Haripur, Haripur, Pakistan;Department of Plant Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan;Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China;Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China;Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, Pakistan;Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China;Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan;Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye;

关键词: pomegranate peel powder;    cookies;    drying methods;    mineral profile;    proximate composition;    wheat flour;    fortification;   

DOI  :  10.3389/fnut.2023.1118156

 received in 2022-12-07, accepted in 2023-02-21,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionFortification of cereal products with natural plant extract is an interesting approach to fulfill the dietary requirement of the people.Materials and methodsPeels of pomegranate (rich source of natural compounds) were cut into small pieces and dried in three different methods such as solar drying (SOD), oven drying (OD), and sun drying (SUD). The fine powder was prepared and proximate compositions (protein, ash, moisture, fats, fiber, and carbohydrates), minerals (zinc, iron, calcium, and potassium), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH) of the pomegranate peel powder (PP) were evaluated. Fine wheat flour (FWF) was fortified with different concentrations (3, 6, 8, 10, and 12 g) of PP powder, cookies were prepared and all the above analysis along with physical parameters (weight, width, thickness, spread ration) and sensory analysis were conducted. Cookies without PP powder were served as control.Results and discussionResults showed that a SOD was the best for drying PP powder in terms of compositional analysis. Addition of PP powder significantly (P < 0.05) enhanced the nutritional value, minerals profile and physical attributes of the fortified cookies. Sensory analysis of fortified cookies indicated that the cookies were acceptable to the sensory panel. Therefore, in conclusion, PP powder dried by SOD method could be used commercially in baking industries to provide nutritional enriched cookies to fulfill the dietary requirements of the people.

【 授权许可】

Unknown   
Copyright © 2023 Muhammad, Dayisoylu, Pei, Khan, Salman, Ahmad, Ullah and Noor.