Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies | ||||
| Egyptian Journal of Chemistry | ||||
| Article 43, Volume 65, Issue 10, October 2022, Page 471-479 PDF (425.2 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.126203.5601 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nadia A.E. Salama1; Youssef M. Riyad1; Essam R. Ghonem  2
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| 1Food Science Department, Faculty of Agriculture, Cairo University. Giza, Egypt | ||||
| 2Egypt Control Company, Giza, Egypt | ||||
| Abstract | ||||
| Dried peel powder of banana or pomegranate were used to supplement cookies at 5 to 20%. Chemical analysis of the powder revealed higher content of banana peel powder (BPP) with protein, fat and ash beside the minerals (K, Ca, Fe and Zn) than pomegranate peel powder (PPP) which had higher content of carbohydrate, total phenols and antioxidant activity. Identification of phenols by HPLC revealed that PPP was rich in Gallic and Ellagic acids and the flavonoid Cateachin with values 3843.96, 2494.63 and 149.38 µg/g respectively. Also, PPP had higher content of all phenolic acids, except Cinnamic acid and the flavonoid Rutin which were higher in BPP. The phenols P-coumaric, Rosmarinic, Qurecetin and Chrysin were only found in BPP. Meanwhile; Feruelic and Ellagic acids were only detected in PPP. Cookies supplemented with 20% BPP or PPP contained significantly high quantities of ash, fiber and minerals. Also, cookies incorporated with PPP had higher total phenolic content and antioxidant activity than that supplemented with BPP at the same level. However, sensory evaluation of the cookies revealed that BPP or PPP could utilized for improving the sensory scores at low concentration 5 or 10%. | ||||
| Keywords | ||||
| banana; pomegranate; cookies; total phenol; antioxidant; HPLC; sensory evaluation | ||||
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