Effect of dried pomegranate (<i>Punica granatum</i>) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits

Srivastava, Prateeti; Indrani, D.; Singh, Ravendra

doi:10.3109/09637486.2014.937797

Cited by 44 publications

(37 citation statements)

References 18 publications

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“…Hayta, Özuğur, Etgü, and Şeker (2014) attributed this result to the high water absorption capacity of the fiber causing an increase in the hardness values of biscuits. Srivastava, Indrani, and Singh (2014) and Awolu, Sudha, and Manohar (2018) also found similar results for the effect of dried pomegranate peel powder and mango kernel seed on textural properties of biscuits, respectively.…”

Section: Resultsmentioning

confidence: 57%

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Bölek

2020

Journal of Food Science

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Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression.Practical ApplicationThe use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.

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Section: Resultsmentioning

confidence: 57%

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Bölek

2020

Journal of Food Science

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“…Studies about the incorporation of fruit by-products in cookies include the addition of apple pomace (Coehlo and Wosiacki, 2010;Kohajdova et al, 2014;Sudha et al, 2016), berry pomace (Saric et al, 2016;Tanska et al, 2016), sour cherry pomace (Saponjac et al, 2016), mango peel (Ajila et al, 2008), banana peel (Arun et al, 2015b), green banana flour (Agama-Acevedo et al, 2012), pumpkin and carrot pomace (Turksoy and Ozkaya, 2011), pomegranate peel (Srivastava et al, 2014), citrus peel powder (Younis et al, 2016), grapefruit and citrus fiber (Kohajdova et al, 2011(Kohajdova et al, , 2013, potato peel (Arora and Camire, 1994) and watermelon rind (Naknaen et al, 2016). In Table 2, a partial listing of papers on practical uses of FVB on cookies is shown.…”

Section: Cookiesmentioning

confidence: 99%

“…Studies have shown that the incorporation of FVB reduced the expansion of the dough during baking, resulting in cookies with smaller diameter and higher hardness. The expansion of doughs during baking is reduced when flours have high water absorption capacity (Pareyt and Delcour, 2008), which is a physical parameter that is increased in the presence of fiber (Collar et al, 2006) and flour/by-product mixtures (Ajila et al, 2008;Kohajdova et al, 2011Kohajdova et al, , 2013Kohajdova et al, , 2014Turksoy and Ozkaya, 2011;Srivastava et al, 2014;Naknaen et al, 2016). Although it was not analyzed with the incorporation of FVB, doughs made with mixtures with higher water absorption capacity yielded higher consistency (Mancebo et al, 2016), resulting in problems during sheeting.…”

Section: Physical and Sensory Quality Of Cookies As Affected By Fvbmentioning

confidence: 99%

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

150

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The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

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“…; Srivastava et al . ). Interestingly, no observed adverse effect levels of PoPx have been claimed as >2,000 mg/kg b.w.…”

Section: Introductionmentioning

confidence: 97%

“…Abundant literature is available to demonstrate antioxidant and antimicrobial properties of PoP and its extracts and their utilization as supplements in chicken meat and its products (Kanatt et al 2010;Devatkal et al 2013), white shrimps (Basiri et al 2015), goat and chicken meat patties (Naveena et al 2008;Devatkal et al 2010), sunflower oil (Iqbal et al 2008), cookies (Ismail et al 2014), panbread (Sayed-Ahmed 2014), paneer (Singh and Immanuel 2014) and apple juice (Altunkaya et al 2013). Several groups of researchers elucidated pomegranate bagasse, to act as potential source of dietary fibers, minerals and natural colorants that could complement functional, structural and textural properties to cereal based preparations (Viuda-Martos et al 2012;Ismail et al 2014;Srivastava et al 2014). Interestingly, no observed adverse effect levels of PoPx have been claimed as >2,000 mg/kg b.w.…”

Section: Introductionmentioning

confidence: 99%

Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Ismail

Akhtar

Riaz

et al. 2016

Journal of Food Quality

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This study aimed at exploring pomegranate peel (PoP) for its potential as an ingredient of choice in baked products primarily to stabilize lipids and inhibit microbiological spoilage. Pomegranate peel extracts (PoPx) and pomegranate peel bagasse (Pbg) were supplemented to wheat flour cookies at 0.25–1.0% and 1.5–7.5%, respectively. Cookies supplemented with 7.5% Pbg reduced caloric contents and significantly (P < 0.05) enhanced dietary fiber and inorganic residues of the product. Positive correlation was observed for cookies phenolics contents with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. Total phenolics recovery from Pbg and PoPx was shown to range from 78.35 to 315.7 mg GAE/100g), respectively. PoPx supplemented cookies, holding significant antioxidant properties, inhibited thiobarbituric acid number by 67% and reduced growth of aerobic counts (2.04–1.30 log10 cfu/g) and yeasts/molds (1.70–1.05 log10 cfu/g). Sensory evaluation of Pbg supplemented cookies indicated relatively lower score for texture and crispiness while other treatment combinations were ranked acceptable at 9‐point hedonic scale for all sensory parameters. Practical Applications Synthetic antioxidants and antimicrobials being injudiciously exploited as food preservatives are hampering quality of food and life. Programmed replacement of preservative cum intoxicating agents with relatively least to nontoxic natural phytochemicals is referred to be the sustainable and safe approach in food preservation. On account of its tremendous food quality enhancement features, PoP vide its ethnobotanical extracts deliver significant antioxidant, antimicrobial and nutraceuticals properties. As witnessed in current study, PoPx supplementation in bakery products has a prospective role in inhibiting lipid oxidation and microbiological spoilage and, hence can be considered as viable substitute of synthetic preservatives. Nutritional enhancement features of peel bagasse further endeavors underutilized fruit waste as ingredient of choice in formulating virtually balanced therapeutic formulation against certain critical ailments.

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Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits

Cited by 44 publications

References 18 publications

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

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