Quality Assessment of the Nutritional, Physical and Sensory Characteristics of Pan Bread Using Pomegranate Peels | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Volume 3, Issue 1 - Serial Number 5, January 2017, Page 484-500 PDF (354.68 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2017.238364 | ||||
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| Author | ||||
| Alanowd Omar Ali Mehder | ||||
| College of Education, Family Education, Umm Al-Qura University, Ministry of Education, Kingdom of Saudi Arabia | ||||
| Abstract | ||||
| There is a compelling epidemiological evidence that fruit and vegetable consumption plays an important role in inhibiting development of chronic disorders. Pomegranate (Punica granatum L.) peels have achieved a great attention for its health benefits in the last years. Therefore, pomegranate peels were chemically estimated and introduced (by 1.0, 2.0 or 5.0%) in the tested pan bread formulas. It was found that the pomegranate peels contained detectable amount of fiber and ash (12.52 and 6.02%, respectively) and lower amounts of protein and carbohydrates (3.77 and 76.61%, respectively) in relative to that found in wheat flour (0.92, 0.50, 12.25 and 85.55%, respectively). Consequently, as the pomegranate peels level increased, the fiber and ash were increased while the protein and carbohydrates were decreased in the resulted pan bread. Loaf and specific volume showed no specified model with the pomegranate peels level increased. On contrary, each of pomegranate peels level addition was increased as the fermentation time increased. The pan bread staling (measured as % Alkaline water retention, AWRC) was enhanced as the increased of pomegranate peels level addition. Sensory evaluation of the tested samples showed that 1% pomegranate peels pan bread seemed to be more closed to the control sample than the other pan bread (2.0 or 5.0% pomegranate peels) samples. | ||||
| Keywords | ||||
| Pomegranate peel; pan bread; chemical; nutritional value; physical and sensory properties | ||||
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