Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.

Pomegranate (Punica granatum) peel is rich source of dietary fiber and bioactive compounds,
hence could be used in the development of functional food formulations. Attempt was made
to see the effect of dried pomegranate peel powder (DPPP) and emulsifiers on the rheological,
nutritional and quality characteristics of biscuits. Incorporation of DPPP from 0 to 10%
increased farinograph water absorption, decreased dough stability, increased amylograph
pasting temperature and peak viscosity of wheat flour; increased hardness and decreased
cohesiveness of biscuit dough; decreased spread ratio and increased breaking strength of
biscuits. Sensory evaluation showed that biscuits incorporated with 7.5% DPPP were
acceptable. Among emulsifiers, sodium stearoyl lactylate significantly improved the quality
characteristics of 7.5% DPPP incorporated biscuits. Addition of 7.5% DPPP increased the
protein, dietary fibre, minerals, anti-oxidant activity and b-carotene contents of biscuits. The
studies indicated the possibility of utilizing DPPP to improve the nutritional characteristics of
biscuits.