Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Abstract

In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 and 18%) of pomegranate peel were determined. To this end, pomegranate peel substitution did not cause a significant alteration in the protein, fat and ash contents of the biscuits. Results show that the antioxidant activity (from 5.06 μmol TE/100g to 288.38 μmol TE/100g), total phenolic content (from 56.49 mg GAE/100g to 1108.35 mg GAE/100g), soluble, insoluble and total dietary fiber contents (from 1.93% to 9.31%) of the biscuits increased significantly by increase of the substitution ratio of pomegranate peel powder (PPP) in the formulation. Hardness decreased significantly with PPP addition in biscuits. It was observed a decrease in L and b color values and an increase in a values of biscuits by increase in the ratio of pomegranate peel substitution. The PPP added samples revealed bigger air cells compared to the control samples in the internal SEM micrographs. In sensory analyses, no significant differences in sensory parameters except taste and overall acceptance of biscuits were observed. Moreover, the panelists confirmed that they felt a more sour and bitter taste in biscuits prepared with 18% pomegranate peel powder and it was considered to be the reason of the decrease in sensory scores. Therefore, it is advised not to exceed 12% pomegranate peel powder substitution in biscuits.

Physical Characteristics, Mineral Content, and Antioxidant and Antibacterial Activities of Punica granatum or Citrus sinensis Peel Extracts and Their Applications to Improve Cake Quality

“…The results show that pomegranate and orange peel powder have an effect on all sensory properties of the cake when compared to the control. These findings are consistent with those of Urganci and Isik [124], who recommended using pomegranate peel powder formulation rates of up to 18% in the formulation and discovered the possibility of using pomegranate peel powder in biscuits to enhance nutritional values. Furthermore, pomegranate peel powder will be accelerated as human feed, gaining more value as a waste product.…”

Investigation of rheological, physicochemical, and sensorial properties of traditional low‐fat Doogh formulated

“…Additionally, the mixed sample benefited from the synergistic properties of hydrocolloids, which acted synergistic properties against starter culture and microbial flora growth that prevented changes in pH in the Doogh structure (Kamdem et al, 2020; Ranadheera et al, 2010; Williams & Phillips, 2021). Also, Solltani et al (2012) pointed out that pH of Iranian drink (Doogh) was lower than 4.5. These results are in agreement with this project (Soltani et al, 2012).…”

“…Also, Solltani et al (2012) pointed out that pH of Iranian drink (Doogh) was lower than 4.5. These results are in agreement with this project (Soltani et al, 2012).…”

Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review

“…The protein, fat, and ash content of the biscuits were unaffected by the addition of pomegranate peel, but the antioxidant activity, total phenolic content, and dietary fiber content were all raised. However, it was concluded that powder substitution should not be increased by more than 12% as it will contribute to the enhanced sour and bitter taste of the biscuits making them inedible (Urganci & Fatma, 2021 ). Date bars containing date paste, nuts, and roasted gram, when fortified with pomegranate and apple peels, showed that both can be used as therapeutic agents against degenerative disorders due to oxidative stress due to their high polyphenolic content and associated antioxidant activity (Ranjha et al., 2020 ).…”