Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products
Soliman, E., Nour, S., Mahoud, A., Sobhy, H. (2019). Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products. EKB Journal Management System, 40(JANUARY- MARCH), 66-77. doi: 10.21608/asejaiqjsae.2019.126591
Ekram Ragab Soliman; Sohier Fouad Nour; Amal Hassanein Mahoud; Hanan Ahmad Sobhy. "Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products". EKB Journal Management System, 40, JANUARY- MARCH, 2019, 66-77. doi: 10.21608/asejaiqjsae.2019.126591
Soliman, E., Nour, S., Mahoud, A., Sobhy, H. (2019). 'Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products', EKB Journal Management System, 40(JANUARY- MARCH), pp. 66-77. doi: 10.21608/asejaiqjsae.2019.126591
Soliman, E., Nour, S., Mahoud, A., Sobhy, H. Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products. EKB Journal Management System, 2019; 40(JANUARY- MARCH): 66-77. doi: 10.21608/asejaiqjsae.2019.126591

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

Alexandria Science Exchange Journal
Article 21, Volume 40, JANUARY- MARCH - Serial Number 1, January 2019, Page 66-77  XML PDF (355.53 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2019.126591
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Authors
Ekram Ragab Soliman* 1; Sohier Fouad Nour* 1; Amal Hassanein Mahoud* 2; Hanan Ahmad Sobhy* 2
1Department of Home Economics - Faculty of Agriculture - University of Alexandria
2Food Technology Research Institute
Abstract
Biological active compounds play to protect against coronary artery disease as well as diabetes . Therefore, the availability of food containing a high level of bioactive compounds is necessary,so this study aims to utilize from pomegranate peel in preparation of food products . Th chemical composition and antioxidant activity of pomegranate peel was evaluated ,as well as the preparation of food products which including ( chichen nuggets ,fish  burger , crackers and pizzas) , by adding different ration proportions of pomegranate peel powder ( 2.5 , 5 , 7.5 % ). Chemical composition , The results showed that pomegranate peel powder was low in fat content (0.71 %),high fiber content (10.56 %) and antioxidant activity (89.85%), and total phenolics content ( 2065.25 mg/g ) total flavonoids content (314.85mg/g) Generally , the results of the chemical composition of the products showed that the pomegranate peel powder strengthened the high percentage of fiber and protein in the products due to high content of these elements , As a result , pomegranate peel powder was used in the preparation of som products (chichen nuggets ,fish  burger ,pizzas and crackers) . The organoleptic properties of products containing pomegranate peel powder to 2.5 % . Were well accepted by the panelists , generally the crackers was the lowest acceptable , on the other hand pizzas and  nuggets was the highest acceptable .   
 
Keywords
Pomegranate peel; Pomegranate peel powder; Pomegranate peel chemical composition; Natural Antioxidants
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