Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Abstract

Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications: In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products. © 2019 Wiley Periodicals, Inc.