Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Abstract

The effect of substituted wheat flour with pomegranate peel powder (PPP) at different ratios 5, 10, 15, and 20% on chemical composition, physical properties, color appearance, staling, and the sensory evaluation of the high-fibre cupcake was evaluated. The obtained results revealed that a slight increase in ash of cake samples with all levels of PPP was found. The highest value of ash was 1.92% given by cupcakes with 20% PPP. It was observed that a gradual significant ( $p\le 0.05$ ) increase in dietary fibre of prepared cupcakes with PPP compared to control cake. The dietary fibre values ranged from 2.73% for the control cake to 17.00% with 20% of PPP; it may be due to the high content of ash and dietary fibre in PPP. Also, using PPP in cupcake manufacturing had a lowered effect on their volume and specific volume, where control cupcake recorded 48.00 cm3 and 1.40 cm3/g for volume and specific volume, respectively. In addition, a gradual significant ( $p\le 0.05$ ) decrease in $L$ value (lightness) with incorporated different levels of PPP was found. The control cupcake had the highest lightness value (65.97) with a significant ( $p\le 0.05$ ) increase compared to all other cupcake samples that ranged between 37.67 and 30.18 by 5% and 20% of PPP, respectively. The results indicated that the highest value of taste was 18.75, which was given by cupcake with 5% PPP. While increasing the percentage of PPP in cupcake, the taste is less acceptable by panelists, and perhaps, this decreases in taste due to the high ratio of fibre in PPP. The highest staling was given by cupcake replaced with PPP at 20% after the ninth day of storage. Finally, it can be concluded that PPP can be used in cupcake production to raise its dietary fibre and mineral content up to a substitution rate of 10% PPP while retaining acceptable organoleptic properties.