UTILIZATION OF POMEGRANATE (PUNICA GRANATUM) PEELS AS A NATURAL SOURCE OF DIETARY FIBERS AND ANTIOXIDANTS IN SOME B AKERY PRODUCTS
Abstract: This investigation aimed to study the possibility of utilization of pomegranate peels (a by-product from pomegranate industry) as a new untraditional source of dietary fibers and natural antioxidants to produce some healthy bakery products such as cakes and biscuits. Wheat flour (72 % extraction) used for making cakes and biscuits was fortified with pomegranate peels powder at different levels of 2.5, 5, 7.5 and 10 %. The chemical, rheological, physical and organoleptical properties of the products were evaluated.
The obtained results indicated that the pomegranate peels powder contained high amounts of crude fiber, total dietary fiber (TDF) and phenolic compounds, amounted in, 16.21, 56.47 % and 522.56 mg/g (DWB), respectively. Crude protein, ether extract, crude fiber, total dietary fiber (TDF), ash and phenolic compounds were increased in parallel of pomegranate peels level increased and vice versa concerning total carbohydrates decreased in both cakes and biscuits.
Peroxide value of lipids extracted from cakes and biscuits during storage at room temperature for 6 weeks was determined and the results showed that the addition of pomegranate peels powder gave strong anti-oxidative efficiency due to its high amounts of phenolic compounds.
Rheological properties of dough for different samples were determined using farinograph and extensograph. The results indicated that water absorption of dough, arrival time and degree of weakening increased, while, dough stability decreased. The proportional number increased, while, extensibility decreased.
Also, physical properties of the products i.e., weight and density increased, while, volume and specific volume decreased as a result of increasing levels of pomegranate peels powder. Sensory evaluation characteristics of cakes and biscuits fortified with pomegranate peels powder showed greater preference up to 7.5 % substitution level.
It could be recommended that the pomegranate peels are promising natural source of dietary fiber and antioxidant, which containing associated polyphenols. This property together with the natural color and flavor make it suitable for a wide range of applications in food. So, the obtain product are considered healthy bakery products with high nutritional value.
Publication year 2011
Pages 1 - 17
Organization Name
serial title J. Biol. Chem. Environ. Sci.
Author(s) from ARC
External authors (outside ARC)
    محمد أبـو النـجا مبروك معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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