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

食品科学 化学 保质期 纤维 膳食纤维 抗氧化剂 过氧化值 小麦面粉 有机化学
作者
Namrata Ankush Giri,Prasad Gaikwad,Nilesh N. Gaikwad,N. Manjunatha,T. Krishnakumar,V. P. Kad,Pinky Raigond,Swati Suryavanshi,R. A. Marathe
出处
期刊:Journal of the Science of Food and Agriculture [Wiley]
卷期号:104 (4): 2346-2358 被引量:3
标识
DOI:10.1002/jsfa.13138
摘要

Abstract BACKGROUND Pomegranate 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. RESULTS A significant reduction in specific volume (1.99 to 1.57 cm 3 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. CONCLUSION The present study provides the opportunity to use PPP as functional ingredients and natural preservative in the preparation of muffins. © 2023 Society of Chemical Industry.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
大幅提高文件上传限制,最高150M (2024-4-1)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
Calvin-funsom完成签到,获得积分10
4秒前
陈居居发布了新的文献求助10
5秒前
soory完成签到,获得积分10
5秒前
朝晖夕阴完成签到,获得积分10
5秒前
小摩尔完成签到 ,获得积分10
7秒前
YY完成签到 ,获得积分20
9秒前
超酷的柠檬完成签到,获得积分20
10秒前
Taurus_Ho完成签到,获得积分10
12秒前
ccc完成签到,获得积分10
12秒前
大卫在分享应助陈居居采纳,获得30
13秒前
大卫在分享应助陈居居采纳,获得10
13秒前
victorchen完成签到,获得积分10
13秒前
Young_Lee完成签到,获得积分10
14秒前
tengfei完成签到 ,获得积分10
15秒前
Lestan完成签到,获得积分10
16秒前
缥缈可乐完成签到,获得积分10
17秒前
Lotus完成签到,获得积分10
18秒前
爆米花应助珞狮路122号采纳,获得10
19秒前
想打出冰球的太阳系完成签到,获得积分10
20秒前
23秒前
阿泽完成签到 ,获得积分10
23秒前
lmy完成签到 ,获得积分10
24秒前
25秒前
小王想要飞完成签到 ,获得积分10
26秒前
zcydbttj2011完成签到 ,获得积分10
26秒前
加减乘除发布了新的文献求助10
29秒前
包容鸭子发布了新的文献求助10
29秒前
lgf完成签到,获得积分10
29秒前
木木完成签到,获得积分10
30秒前
落忆完成签到 ,获得积分10
33秒前
小吕完成签到,获得积分10
33秒前
duyu完成签到 ,获得积分10
33秒前
摆烂的实验室打工人完成签到,获得积分10
35秒前
古铜完成签到 ,获得积分10
36秒前
烯灯完成签到,获得积分10
36秒前
苹果白凡完成签到,获得积分10
39秒前
白茶的雪完成签到,获得积分10
39秒前
沛蓝完成签到,获得积分10
40秒前
糊涂涂完成签到 ,获得积分10
41秒前
东郭一斩完成签到,获得积分10
41秒前
高分求助中
Evolution 10000
Sustainability in Tides Chemistry 2800
The Young builders of New china : the visit of the delegation of the WFDY to the Chinese People's Republic 1000
юрские динозавры восточного забайкалья 800
English Wealden Fossils 700
叶剑英与华南分局档案史料 500
Foreign Policy of the French Second Empire: A Bibliography 500
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3146946
求助须知:如何正确求助?哪些是违规求助? 2798219
关于积分的说明 7827061
捐赠科研通 2454768
什么是DOI,文献DOI怎么找? 1306462
科研通“疑难数据库(出版商)”最低求助积分说明 627788
版权声明 601565