Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder

Ali Muhammad; Kenan Sinan Dayisoylu; Jinjin Pei; Muhammad Rafiullah Khan; Muhammad Salman; Rafiq Ahmad; Hakim Ullah; Gul Rah Noor

doi:10.3389/fnut.2023.1118156

Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder

Front Nutr. 2023 Mar 14:10:1118156. doi: 10.3389/fnut.2023.1118156. eCollection 2023.

Authors

Ali Muhammad^{1

2

3}, Kenan Sinan Dayisoylu³, Jinjin Pei¹, Muhammad Rafiullah Khan^{1

4}, Muhammad Salman², Rafiq Ahmad⁵, Hakim Ullah⁶, Gul Rah Noor⁵

Affiliations

¹ Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China.
² Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan.
³ Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye.
⁴ Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, Pakistan.
⁵ Department of Microbiology, The University of Haripur, Haripur, Pakistan.
⁶ Department of Plant Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan.

Abstract

Introduction: Fortification of cereal products with natural plant extract is an interesting approach to fulfill the dietary requirement of the people.

Materials and methods: Peels of pomegranate (rich source of natural compounds) were cut into small pieces and dried in three different methods such as solar drying (SOD), oven drying (OD), and sun drying (SUD). The fine powder was prepared and proximate compositions (protein, ash, moisture, fats, fiber, and carbohydrates), minerals (zinc, iron, calcium, and potassium), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH) of the pomegranate peel powder (PP) were evaluated. Fine wheat flour (FWF) was fortified with different concentrations (3, 6, 8, 10, and 12 g) of PP powder, cookies were prepared and all the above analysis along with physical parameters (weight, width, thickness, spread ration) and sensory analysis were conducted. Cookies without PP powder were served as control.

Results and discussion: Results showed that a SOD was the best for drying PP powder in terms of compositional analysis. Addition of PP powder significantly (P < 0.05) enhanced the nutritional value, minerals profile and physical attributes of the fortified cookies. Sensory analysis of fortified cookies indicated that the cookies were acceptable to the sensory panel. Therefore, in conclusion, PP powder dried by SOD method could be used commercially in baking industries to provide nutritional enriched cookies to fulfill the dietary requirements of the people.

Keywords: cookies; drying methods; fortification; mineral profile; pomegranate peel powder; proximate composition; wheat flour.

Grants and funding

This research was funded by the Special Support Plan for High-Level Talents in Shaanxi Province (For JP), the Foreign Expert Project of the Ministry of Science and Technology (G2021041001, DL2021041001, and QN2021041001).