Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels Powder

Abstract

Background and Objective: Naturalistic antioxidants have a significant function in protecting the human body from a lot of diseases like as cancer. Pomegranate peels are deemed as a waste by-product which produced throughout the manufacturing of pomegranate, a big quantity of peels were produced and their elimination is considered a big problem and give rise to environmental distortion. So, the aim of the present study was to evaluate the impact of incorporating dried pomegranate peels powder as a source of antioxidants and dietary fiber in spaghetti. Materials and Methods: In the current study, the peels were added in different percentages (3, 5 and 7%) throughout spaghetti preparation and their quality, sensory and antioxidant characteristics were estimated. Results: There was an increment in spaghetti total dietary fiber content from 2.88-7.86%. The content of polyphenols increased from 102.74-488.96 mg gallic acid equivalent/100 g and flavonoids content increased from 139.72-190.82 mg quercetin equivalent/100 g of spaghetti integrated with 7% pomegranate peel powder. The increment of pomegranate peel powder adding percentages caused a significant increase in solid loss and weight increase (%). Sensory evaluation results revealed that substitution of wheat flour in spaghetti with up to 7% pomegranate peel powder recorded satisfying consumer acceptability. Conclusion: The results nominated the possibility of making spaghetti integrated with pomegranate peel powder as a functional food.