Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Abstract

Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

Physicochemical and Organoleptic Characteristics of Cakes Supplemented With Tomato Pomace, Mango Seeds Kernel and Pomegranate Peels Powders

“…Cake treatments containing TPP had the highest total phenolic and flavonoid content followed by PPP and finally MSKP. Such data are in line with those obtained by Isik and Topkaya (2016); Topkaya and Isik (2019) and Das et al (2019).…”

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

“…The decrease in sensory scores of textures could be explained by the dilution of gluten due to wheat flour replacement by fig seed powder. However, in the literature, the use of fiber sources has been caused a decrease in odor, flavor, and overall impression values of biscuit samples compared to control samples (Topkaya & Isik, 2019; Uysal et al., 2007). Overall impression directly influences the preference of consumers, and it is most important factor effecting the final judgment of the consumers (Bolek & Ozdemir, 2017).…”

Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake

“…In the chemical characterization of SB (Table 2), it was found that this product is rich in insoluble dietary fiber with 71% in its composition, and confirmed its potential use as high fiber content ingredient for incorporation in food formulation. The dietary fiber of the SB was higher than pomegranate peel powder (43.49%) (Topkaya & Isik, 2019), carrot pomace powder (11%) (Majzoobi et al, 2016, 2017), germinated Moringa seed flour (3.16%) (Chinma, Gbadamosi, Ogunsina, Oloyede, & Salami, 2014), and coffee silverskin (27.4%) (Ateş & Elmacı, 2018) which were used in the cake formulation. On the other hand, the SB is a poor source of other constituents such as proteins and lipids.…”

“…To increase the fiber content in cakes, various raw materials were used such as pomegranate peel powder (Topkaya & Isik, 2019), carrot pomace powder (Majzoobi, Poor, Jamalian, & Farahnaky, 2016; Majzoobi, Vosooghi Poor, Mesbahi, Jamalian, & Farahnaky, 2017), cladodes of Opuntia ficus indica (Ayadi, Abdelmaksoud, Ennouri, & Attia, 2009), wheat bran, oat bran, microcrystalline cellulose (Gómez, Moraleja, Oliete, Ruiz, & Caballero, 2010), Opuntia macrorhiza Engelm (Chahdoura et al, 2018), coffee silverskin (Ateş & Elmacı, 2018), green banana flour (Segundo et al, 2017), and inulin (Majzoobi, Mohammadi, Mesbahi, & Farahnaky, 2018; Mota, Clareto, De Azeredo, Moraes, & de Almeida, 2011). The obtained products, in general, presented adequate functional and sensory properties.…”