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 β-carotene contents of biscuits. The studies indicated the possibility of utilizing DPPP to improve the nutritional characteristics of biscuits.

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

The leaves of Murraya koenigii (Family:
Rutaceae) are rich source of protein, dietary fiber, iron,
calcium, β-carotene and antioxidants. In the present
study, dried M. koenigii leaves powder (DMKLP) was
incorporated at different levels (5, 10 and 15 %) in
cookies and their rheological, physical, sensory and nutritional
properties were evaluated. The results revealed
that addition of increasing amount of DMKLP from 0 to
15 % increased farinograph water absorption of wheat
flour and decreased dough stability; increased amylograph
pasting temperature and decreased peak viscosity
of wheat flour; increased hardness, decreased cohesiveness
and springiness of cookie dough. The contents of
protein, dietary fiber, minerals, β-carotene, and radical
scavenging activity (RSA) in cookies increased with
incorporation of increasing levels of DMKLP. Sensory
evaluation showed that cookies with acceptable quality
and typical curry leaf flavor could be obtained by incorporating
DMKLP up to 10 %. Thus, the nutritional
quality of cookies could be enhanced by incorporating
DMKLP in a dose dependent manner.

Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies

b-Carotene content in apple fruits of different cultivars was determined by HPLC to provide some basic information for evaluating fruit quality and for controlling b-carotene of apples with orchard practices and biotechnology. Results showed that b-carotene content in apples was different with various cultivars and strains, orchard practices (bagging or not) and different parts (peel or flesh). b-Carotene content in Fuji Yanfu 3 was higher than Royal Gala and Tuscan. As to the same cultivar, Fuji, b-carotene content in Fuji Beni Shogun, an earlier maturation strain, was higher than Fuji Yanfu 3, a striped red color strain, and higher than Fuji Yanfu 6, a blush red color strain. b-Carotene content of apple peel was usually higher than that of the flesh. b-Carotene content of the peel and flesh in Fuji Yanfu 3 apples was reduced by 30.43% and 4.38% respectively by paper bagging. It suggested that it is possible to produce higher b-carotene content apples with selected cultivars or strains and proper practices.

/pdf/effects-of-genotypes-and-bagging-practice-on-content-of-b-3ate74ot8g.pdf

Effects of Genotypes and Bagging Practice on Content of β-Carotene in Apple Fruits

Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

[Simultaneous determination of five carotenoids in tomato by reversed-phase high performance liquid chromatography].

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[Simultaneous determination of five carotenoids in tomato by reversed-phase high performance liquid chromatography].