Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.
Muffins
fiber-rich
fortification
physico-chemical
pomegranate peel powder
shelf life
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
17 Nov 2023
17 Nov 2023
Historique:
revised:
02
11
2023
received:
09
03
2023
accepted:
08
11
2023
medline:
17
11
2023
pubmed:
17
11
2023
entrez:
17
11
2023
Statut:
aheadofprint
Résumé
Pomegranate peel is a by-product from pomegranate processing industries, rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present investigation the effect of substitution of refined wheat flour with pomegranate peel powder PPP at the rate of 2, 4, 6, 8, and 10% on physico-chemical, and sensorial properties as well as on oxidative and microbial stability of muffins were studied. A significant reduction in specific volume (1.99 to 1.57 cm This study provides the opportunity to use PPP as functional ingredients and natural preservative in preparation of muffins. This article is protected by copyright. All rights reserved.
Sections du résumé
BACKGROUND
BACKGROUND
Pomegranate peel is a by-product from pomegranate processing industries, rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present investigation the effect of substitution of refined wheat flour with pomegranate peel powder PPP at the rate of 2, 4, 6, 8, and 10% on physico-chemical, and sensorial properties as well as on oxidative and microbial stability of muffins were studied.
RESULTS
RESULTS
A significant reduction in specific volume (1.99 to 1.57 cm
CONCLUSIONS
CONCLUSIONS
This study provides the opportunity to use PPP as functional ingredients and natural preservative in preparation of muffins. This article is protected by copyright. All rights reserved.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
This article is protected by copyright. All rights reserved.