Pomegranate Peel Powder as a Functional Ingredient in Cookies: Application for Maximizing Waste Utilization..

Askar, Omaima Nagy; Elzalaki, Esmat; Mohamed, Amal; Abdel-salam, Faten Farouk

doi:10.21608/asejaiqjsae.2025.449107

Pomegranate Peel Powder as a Functional Ingredient in Cookies: Application for Maximizing Waste Utilization..

Document Type : Original Article

Authors

¹ Food Science and technology Department faculty of agriculture Alexandria University

² Food science and technology faculty of agriculture Alexandria university

³ food science and technology faculty of agriculture alexandria university

⁴ Faculty of Agriculture, Alexandria University

10.21608/asejaiqjsae.2025.449107

Abstract

Recently, the objective of the food industry is to minimize the impact of processing waste on human health. Pomegranate peel powder (PPP) was used as a functional ingredient in cookie products.PPP was added in cookies by a ratio of 4% and other replacement ratios. The results indicate that there was no significant difference between the control cookies sample and cookies sample containing 4% (PPP) in the organoleptic characteristics scores, with no marked effect on the calorie value. The cookies containing 4% PPP showed high content of phosphorus, sodium, potassium, calcium, iron, zinc and manganese. The results of storage stability of cookies showed that PPP addition reduces oxidative degradation of cookies during storage and no significant difference was found between the two cookie samples (0 and 4% containing PPP) in thickness, diameter and spread ratio after the storage time. Further, storage for 3 months significantly decreased the moisture content of the control and cookies containing 4% PPP to 4.31% and 4.29%, respectively.After storage for 3 months, the results showed significant decrease in DPPH scavenging ability, ascorbic acid equivalent and FRAP assay to 64.59%, 0.83 mg/g and 844.90 mmol Fe⁺² equivalent/ 100g dried sample, respectively, compared with control. Pomegranate peel powder supplemented cookies showed relatively good microbial stability during storage for 3 months, as a significant reduction in microbial load was noticed. All the cookies' sensory parameters showed good acceptability during storage.

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