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Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.

Srivastava, Prateeti and Indrani, D. and Singh, R. P. (2014) Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65 (7). pp. 827-833. ISSN 0963-7486

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Abstract

Pomegranate (Punica granatum) peel is rich source of dietary fiber and bioactive compounds, hence could be used in the development of functional food formulations. Attempt was made to see the effect of dried pomegranate peel powder (DPPP) and emulsifiers on the rheological, nutritional and quality characteristics of biscuits. Incorporation of DPPP from 0 to 10% increased farinograph water absorption, decreased dough stability, increased amylograph pasting temperature and peak viscosity of wheat flour; increased hardness and decreased cohesiveness of biscuit dough; decreased spread ratio and increased breaking strength of biscuits. Sensory evaluation showed that biscuits incorporated with 7.5% DPPP were acceptable. Among emulsifiers, sodium stearoyl lactylate significantly improved the quality characteristics of 7.5% DPPP incorporated biscuits. Addition of 7.5% DPPP increased the protein, dietary fibre, minerals, anti-oxidant activity and b-carotene contents of biscuits. The studies indicated the possibility of utilizing DPPP to improve the nutritional characteristics of biscuits.

Item Type: Article
Uncontrolled Keywords: Antioxidant activity, biscuits, minerals, pomegranate peel powder, rheology
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2015 05:17
Last Modified: 09 Jan 2015 05:17
URI: http://ir.cftri.com/id/eprint/11682

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