CONDUCTED BY: Department of Food & Nutrition, Sarada Ma Girls’ College, Kolkata, India
PUBLISHED ON: Agricultural and Food Sciences
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated.
Chemical composition (moisture, protein, carbohydrate and ash) and antioxidant profile (DPPH and ABTS radical scavenging, contents of total polyphenolics, flavonoids and anthocyanins) of control and fortified cookies was determined. Sensory evaluation was done by a panel of 10 tasters, using 9-point hedonic test. It was observed that DPPH radical scavenging activity in the fortified cookies was significantly improved, probably due to incorporation of less polar phytochemicals.
This was substantiated by the fact that flavonoid and anthocyanin contents were also significantly increased in the fortified cookies. Maximum limit of fortification was 50% for juice and 10% for peel powder as sensorial parameters deteriorated beyond such limits.
The study indicated that addition of pomegranate peel powder or juice in cookies preparation could enhance its nutritional quality without affecting the rheological, sensorial and antioxidant properties.