Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder

Abstract

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle

“…These physiological activities are generally considered to be related to the reducing properties, free radical scavenging ability and anti‐lipid peroxidation properties of pomegranate polyphenols. Several studies have introduced pomegranate peel powder into the production of steamed bread to improve the antioxidant capacity 22 . The application of pomegranate fruit powder (PFP) in yogurt promoted the formation of dense microstructure, and improved the antioxidant capacity, in vitro bioavailability and storage stability of yogurt 23 .…”

“…Several studies have introduced pomegranate peel powder into the production of steamed bread to improve the antioxidant capacity. 22 The application of pomegranate fruit powder (PFP) in yogurt promoted the formation of dense microstructure, and improved the antioxidant capacity, in vitro bioavailability and storage stability of yogurt. 23 Besides, studies have shown that pomegranate juice served with bread reduced postprandial blood sugar.…”