Srivastava Prateeti, Indrani D, Singh R P
Human Resource Development and.
Int J Food Sci Nutr. 2014 Nov;65(7):827-33. doi: 10.3109/09637486.2014.937797. Epub 2014 Jul 14.
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 β-carotene contents of biscuits. The studies indicated the possibility of utilizing DPPP to improve the nutritional characteristics of biscuits.
石榴（Punica granatum）皮富含膳食纤维和生物活性化合物，因此可用于开发功能性食品配方。本研究旨在探讨石榴皮干粉（DPPP）和乳化剂对饼干流变学、营养和品质特性的影响。添加0%至10%的DPPP会增加粉质仪吸水量，降低面团稳定性，提高小麦粉的糊化温度和峰值粘度；增加饼干面团的硬度并降低其粘性；降低饼干的展开率并提高其断裂强度。感官评价表明，添加7.5% DPPP的饼干是可接受的。在乳化剂中，硬脂酰乳酸钠显著改善了添加7.5% DPPP的饼干的品质特性。添加7.5% DPPP可增加饼干的蛋白质、膳食纤维、矿物质、抗氧化活性和β-胡萝卜素含量。研究表明利用DPPP改善饼干营养特性具有可行性。
