Nutritional, Organoleptic and Keeping Quality of Wheat-Soybean Cookies Supplemented with Pomegranate Peel Powder

Tharshini, Ganeshan; Sangwan, Veenu; Man, Su

doi:10.20546/ijcmas.2018.701.098

Cited by 6 publications

(14 citation statements)

References 11 publications

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“…As of now, most reports on the biscuits supplemented with fruit peelings are mainly on peels subjected to only one treatment [17][18][19]. The objective of the present study was to investigate the effect of dried microwaveblanched peels of some selected fruits on the rheological properties of the dough as well as the physico-chemical characteristics, the antioxidant activity and the sensory properties of the resulting biscuits.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Romelle

Emmanuel

Tiencheu

et al. 2021

EJNFS

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Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat ﬂour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with fruit peels were assessed using farinograph and micro viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak, hot paste, cold paste and breakdown viscosities of the dough significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest. Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion: This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

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Section: Introductionmentioning

confidence: 99%

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Romelle

Emmanuel

Tiencheu

et al. 2021

EJNFS

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“…Compared to the controls, the antioxidant activity levels of the samples with 5%, 10%, and 15% PPP were 10.34, 22.23, and 28.47 times higher, respectively, while their total phenolic content was 3.08, 4.88, and 6.99 times higher. Tharshini et al 113 evaluated cakes enriched with soybean and PPP in terms of organoleptic and chemical properties. Three samples were prepared by the addition of wheat, soybean flour, and PPP in the following ratios: 85:10:5 (I), 82.5:10.5:5 (II), and 80:10:10 (III), respectively, whereas the control sample was made entirely of wheat flour.…”

Section: Preservativesmentioning

confidence: 99%

“…Tharshini et al 113 evaluated cakes enriched with soybean and PPP in terms of organoleptic and chemical properties. Three samples were prepared by the addition of wheat, soybean flour, and PPP in the following ratios: 85:10:5 (I), 82.5:10.5:5 (II), and 80:10:10 (III), respectively, whereas the control sample was made entirely of wheat flour.…”

Section: Extraction Techniquesmentioning

confidence: 99%

Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review

Singh,

Kaur,

Verma

et al. 2023

ACS Omega

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Pomegranate peel, derived from the processing of Punica granatum L. (pomegranate), has traditionally been considered agricultural waste. However, recent studies have revealed its potential as a rich source of bioactive compounds with diverse pharmacological effects. Pomegranate peel is a rich reservoir of antioxidants, polyphenols, dietary fiber, and vitamins, which contribute to its remarkable bioactivity. Studies have demonstrated the anti-inflammatory, cardioprotective, wound healing, anticancer, and antimicrobial properties of pomegranate peel owing to the presence of phytochemicals, such as gallic acid, ellagic acid, and punicalagin. The extraction of bioactive compounds from pomegranate peel requires a careful selection of techniques to maximize the yield and quality. Green extraction methods, including pressurized liquid extraction (PLE), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE), offer efficient and sustainable alternatives to traditional methods. Furthermore, pomegranate peel has been utilized in the food industry, where it can significantly enhance the nutritional value, organoleptic characteristics, and shelf life of food products. Pomegranate peel has the potential to be used to develop innovative functional foods, nutraceuticals, and other valueadded products, providing new opportunities for the pharmaceutical, cosmetic, and food industries.

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“…Banana fruit peel has a wide diversity of biological activities and is a perfect exporter of antioxidants and antitumor factor (Kumar et al, 2019). Bakery products are gaining wide popularity among people of different age groups in various regions worldwide due to their taste and easy accessibility (Tharshini et al, 2018). Fruit and vegetable flour has a rise oil holding capacity (OHC), water holding capacity (WHC) and is rich in protein, minerals and fiber .…”

Section: Introductionmentioning

confidence: 99%

تعزیز خصائص الخبز والمقرمشات المدعمة بقشور الفاکهة (الرمان - الموز - التین الشوکی)

محمد¹,

فرحان²,

الغزالي³

et al. 2021

مجلة البحوث فی مجالات التربیة النوعیة

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Prickly pear, pomegranate and banana peels are considered as a waste by-products which obtained during feeding/processing of such fruits. Such activities generated huge amount of peels and their disposal is a major problem and causes environmental pollution. In the present study, Prickly pear, pomegranate and banana peels were dried in an oven at 40 0 C-60 0 C. These byproducts were analyzed, incorporated into bread and crackers at 2.5 and 5% levels as a potential source of bioactive compounds. The water holding capacity (WHC) and oil holding capacity (OHC) of pomegranate peel powder (PGPP), banana peel powder (BPP) and Prickly pear peel powder (PPP) and their mixture were, 7.89, 9.51, 6.01 and 8.12 g water.g-1, and 3.11, 4.65, 2.41 and 3.87 g oil g-1 respectively. Content of total flavonoids (PGPP), (PPP) and (BPP) was ranged 14.311 -28.277 mg/100g and total phenolic was range from 516 -1267 mg GAE.100 g-1. Dough contained 5% (BPP) recorded highest score while dough contained 2.5% (PPPP) recorded the lowest score of water absorption. Bread prepared from the mixture of (PPPP, PGPP and BPP) had higher rating scores than PGPP and BPP . crackers which replacement of 5% of (PPPP) had higher rating scores than the other for sensory properties.

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Nutritional, Organoleptic and Keeping Quality of Wheat-Soybean Cookies Supplemented with Pomegranate Peel Powder

Cited by 6 publications

References 11 publications

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review

تعزیز خصائص الخبز والمقرمشات المدعمة بقشور الفاکهة (الرمان - الموز - التین الشوکی)

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