Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins

Abstract

BACKGROUNDPomegranate peel is a by‐product from pomegranate processing industries, rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present investigation the effect of substitution of refined wheat flour with pomegranate peel powder PPP at the rate of 2, 4, 6, 8, and 10% on physico‐chemical, and sensorial properties as well as on oxidative and microbial stability of muffins were studied.RESULTSA significant reduction in specific volume (1.99 to 1.57 cm3 g‐1), weight loss (11.73 to 10.14g 100g‐1) and an increase in crumb hardness (633.06 to 2311.5 g) of muffins were observed on addition of PPP. Moreover, the nutritional value was improved by a significant increase in the fiber content (4.39 to 10.66 %), total phenols (0.443 to 48.53 mg GAE 100g‐1), antioxidant activity (75.94 to 99.36 %), calcium (200.33 to 294.33 mg 100g‐1), potassium (227.33 to 425.33 mg 100g‐1) and magnesium (96.33 to 288.33 mg 100g‐1). The pasting and rheological properties of muffin batter showed a significant decrease in the final and peak viscosity; and increase in storage, loss and, complex modulus. The muffin samples were organoleptically acceptable up to the level of 8% PPP. The free fatty acid content, peroxide value, and microbial count of the muffin with 8% PPP was significantly lower than the control sample and more oxidative and microbial stable for a storage period of 21 and 28 days at ambient and refrigerated temperatures respectively.CONCLUSIONSThis study provides the opportunity to use PPP as functional ingredients and natural preservative in preparation of muffins.This article is protected by copyright. All rights reserved.

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

“…The high fiber content of pomegranate peel powder is responsible for the higher water absorption capacity. The similar results are also quoted by Topkaya and Isik 21 and Giri et al 23 . The high water holding capacity of carrot fiber added muffin flour is reported by Psimouli and Oreopoulou 48 .…”

“…Muffins with 8% PPP were selected based on the textural properties, shelf stability with respect to oxidative and microbial stability. Moreover, muffins with 10% PPP was not sensorial acceptable with lower score for texture and taste as compared to muffins with 8% PPP 23 .…”

“…The similar observations were reported by Topkaya and Isik 21 and Oliveira et al 47 . The specific gravity of PPP is 0.68 which is quite higher than refined wheat flour (0.66) (data not shown) and thus addition of PPP resulted in low air incorporation and less air bubble formation and lower the specific gravity of batter 23 . Goswami et al 25 reported a significant increase in the specific gravity of batter when there is an increase in the level of barnyard millet flour which is rich in fiber included the formulation.…”

“…to 5%. The pomegranate dried peels were pulverized into powder using a hammer mill to pass through 60 mesh sieve of BSS standard to obtain a particle size of 250 µm and stored at a low temperature (5 °C) until further use 23 .…”

“…The muffins were cooled at room temperature (27–30 °C) and packed in high-density polyethylene bags (HDPE) until further analysis. Muffins with 8% PPP required to add extra 8% liquid phase in the form of milk due to fibrous nature of PPP which tends to maximum water absorption and high viscous batter preparation 23 . The preliminary experiment was carried out to optimize the level of PPP (0–10%) in muffins.…”