Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins

Abstract

AbstractBACKGROUNDPomegranate peel is a by‐product from the pomegranate processing industries and is a rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present study, the effects of substitution of refined wheat flour with pomegranate peel powder (PPP) at a rate of 2%, 4%, 6%, 8% and 10% on the physico‐chemical and sensorial properties as well as on the oxidative and microbial stability of muffins were investigated.RESULTSA significant reduction in specific volume (1.99 to 1.57 cm3 g−1), weight loss (11.73 to 10.14 g 100 g−1) and an increase in crumb hardness (633.06 to 2311.5 g) of muffins were observed on addition of PPP. Moreover, the nutritional value was improved by a significant increase in the fiber content (4.39 to 10.66%), total phenols (0.443 to 48.53 mg GAE 100 g−1), antioxidant activity (75.94% to 99.36%), calcium (200.33 to 294.33 mg 100 g−1), potassium (227.33 to 425.33 mg 100 g−1) and magnesium (96.33 to 288.33 mg 100 g−1). The pasting and rheological properties of muffin batter showed a significant decrease in the final and peak viscosity, as well as increase in storage, loss and complex modulus. The muffin samples were organoleptically acceptable up to a level of 8% PPP. Free fatty acid content, peroxide value and microbial count of the muffin with 8% PPP were significantly lower compared to the control sample and more oxidatively and microbially stable for a storage period of 21 and 28 days at ambient and refrigerated temperatures, respectively.CONCLUSIONThe present study provides the opportunity to use PPP as functional ingredients and natural preservative in the preparation of muffins. © 2023 Society of Chemical Industry.