Effect of Different Treatments on Quality of Nutri-Enriched Cookies Fortified with Pomegranate Peel Powder and Defatted Soybean Flour

Study the Effects of replacement different percentages of pomegranate peels in the manufacture of cookies and its impact on the chemical, physical, sensory properties and antioxidant activity of the produced cookies

“…This result agrees with the description that given by Ajila et al (2008) reported as they observed a decrease in the thickness of the biscuit product with different concentrations that included (0, 5, 7.5, 10, 15, 20%) of mango peels. This result agrees with reported by Ranjitha et al (2018b). The reason for the decrease in thickness with increasing concentrations of pomegranate peel powder may be due to the decrease in gluten, this result agrees with reported Zaker et al (2017).…”

“…Also, the two samples T3 and T4 differed significantly, containing (3 and 4.5) % of Pomegranate peels, was compared to the comparison treatment, as its diameters were (4.66 and 4.56) cm respectively. These results are consistent with Ranjitha et al (2018b) reported as they observed a decrease in the width in the cookies product fortified with different concentrations, including (2.5% pomegranate peels + 25% defatted soybean flour, 5% pomegranate peel + 30% defatted soybean flour), It is also consistent with Ajila et al (2008) mentioned, when they indicated a decrease in the width of the biscuit product supported with different concentrations of mango peels, including (0, 5, 7.5, 10, 15, 20%), Zaker et al (2016) stated that adding orange peels at (0, 5, 10, 15, 20%) concentrations to the product of cookies led to a decrease in the width with an increase in the concentrations.…”

“…Pomegranate peel powder was prepared according to Ranjitha et al (2018b). 2-1: Pre-treatment: Fresh pomegranate peels were cut into small pieces using a steel knife, treated by soaking in 2% saline solution for 10 minutes, then, the saline solution was discarded and the peels were washed with tap water, then placed in trays and dried.…”

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

“…More recently, Ranjitha et al . (2018) also confirmed that replacing wheat flour with pomegranate peel powder improved the nutritional value and sensory properties of enriched biscuits. Topkaya & Isik (2019) reported increase in insoluble and total dietary fibre, Mg, Ca, K content, total phenolic content and antioxidant activity of muffin cakes prepared with a partial replacement of wheat flour with pomegranate peel powder.…”

“…More specifically, Paul & Bhattacharyya (2015) proposed biscuits enriched with fresh peel powder and fresh juice as source of antioxidants and verified that the addition of pomegranate improved the nutritional quality and the antioxidant properties without affecting the technological quality and sensory acceptability. More recently, Ranjitha et al (2018) also confirmed that replacing wheat flour with pomegranate peel powder improved the nutritional value and sensory properties of enriched biscuits. Topkaya & Isik (2019) reported increase in insoluble and total dietary fibre, Mg, Ca, K content, total phenolic content and antioxidant activity of muffin cakes prepared with a partial replacement of wheat flour with pomegranate peel powder.…”