ArticleFrontiers in nutrition2023
Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Processing and Characterization of Poly(lactic acid) (PLA) Films Containing Pomegranate Peel Powder.Polymers · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Waste valorization utilizing green nanotechnology: a sustainable approach for pomegranate peel agro wastes in skincare formulations.Bioresources and bioprocessing · 2025Review
- An investigation on amyloid beta plaque dissociation in U87MG cells of in-vitro digested pomegranate peel.Scientific reports · 2025Article
- Article
- Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process.Molecules (Basel, Switzerland) · 2023Article
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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 (
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