| Meat Products |
|
|
|
| Goat meatballs |
Lean goat meat, PPP, clove
essential oil, oregano essential oil, refined vegetable oil, condiment
paste, dry spice mix, and refined wheat flour. |
Treated samples had considerably
higher mean fat values and fiber percentages as compared to control
samples. |
(107) |
| Chicken meat patties |
Chicken meat, sodium chloride,
sodium tripolyphosphate, sodium nitrate, spice mix, condiments, breadcrumbs,
water, egg liquid, fat, PPP, PPP aqueous extract, pomegranate aril
baggage powder, pomegranate aril bagasse powder aqueous extract, and
butylated hydroxytoluene. |
Compared to pomegranate
aril bagasse powder treated samples, PPP had a much higher phenolic
content. During refrigerated storage, the TBA value of both control
as well as treated patties rose dramatically. Nonetheless, during
storage, the TBA values of PPP and aril bagasse powder were considerably
lower than those of the control samples. The total plate count and
psychrotrophic count of treated samples increase at a slower rate
than that of control samples. |
(108) |
| Refrigerated meatballs |
Beef, breadcrumbs, onion
powder, garlic powder, black pepper, cumin, coriander, salt and water,
crude PPP, and nano-PPP. |
The crude peel’s
FRAP, total phenolic, flavonoid, scavenging activity, and reducing
power increased after being ground. Crude and nano-PPP were added
to the meatball, which prevented the development of volatile nitrogen,
peroxide, and TBARS, thus preserving the sensory qualities for a cold
storage period of 9 days. |
(109) |
| Beef burger |
Lean meat, fat tissues,
sodium chloride, starch, garlic, onion, spice mixture, water, dried
PPP. |
Moisture content
showed
a downward trend with increased PPP concentration. Post refrigeration
period of 12 days, the protein level of beef burger samples having
pomegranate peel concentrations of 2 and 3% was relatively higher,
at 14.33 and 14.77%. The considerable difference in TBARS values of
samples with 1, 2, and 3% PPP and that of the control sample revealed
the beneficial effect of pomegranate peel as a natural antioxidant
source. |
(110) |
| Refrigerated minced beef
meat |
Beef, pomegranate
peel ethanolic
extract, butylated hydroxytoluene, oil. |
Samples treated with ethanolic
extract of pomegranate peel experienced a considerable reduction in
primary as well as secondary oxidation. Ethanolic extract of 1% concentration
received the highest scores concerning organoleptic attributes (color,
odor, and overall acceptability). |
(111) |
|
BakeryProducts
|
|
|
|
| Muffin cakes |
Wheat flour, egg, sugar,
corn oil, milk, PPP, and baking powder. |
A significant increase in
the total dietary fiber upon substitution with PPP. Control recorded
2.36%, and the PPP substituted sample ranged from 2.80% to 6.48%.
Compared to the control muffins, all levels of PPP muffins exhibited
significantly greater total phenolic content and antioxidant activity.
The drop in the crumb and crust Hunter L and b values increases with
the amount of PPP added. |
(112) |
| Cakes |
Wheat flour, soybean flour,
PPP, baking powder, sugar, butter, eggs, and vanilla essence. |
The crude fiber and ash
content of all types of value-added cakes increased from 2.23 to 3.03%
and 1.81 to 2.15%, respectively, as the proportion of PPP substituted
increased. The control sample had an overall acceptability of 7.40,
that is, liked moderately, whereas the cakes supplemented with wheat,
soybean flour, and PPP at levels of 85:10:5, 82.5:10:7.5, and 80:10:10 received the score of 7.80, 7.74, and 7.96, respectively, falling
into the “liked very much” classification. |
(113) |
| Cupcakes |
Wheat flour, PPP (5, 10,
15 and 20%), sugar, shortening, fresh egg, milk powder, baking powder. |
Cupcakes with 20% supplementation
recorded the highest value of ash (1.92%). The highest value for the
taste was observed in cupcakes supplemented with 5% PPP. Overall acceptability
exhibited a downward trend with regard to the subsequent increase
in the concentration of PPP. |
(114) |
| Biscuits |
Wheat flour, margarine,
sugar, salt, baking powder, and PPP. |
The values of antioxidant
activity, total phenolic content, soluble, insoluble, as well as total
dietary fiber were observed as an increase in PPP. The flavor of biscuits
made with 18% PPP was more acidic and bitter, which was thought to
cause the fall in sensory scores. |
(115) |
|
DairyProducts
|
|
|
|
| Curd |
Curd, PPE (dried powder),
whey protein concentrate, skim milk powder. |
With the successive increase
in PPE concentration, the overall phenolic content and antioxidant
activity of curd increased. However, sensory qualities deteriorated
with a further rise in PPE concentration. PPE made curd resistant
to microbial count development, pH fluctuations, and whey syneresis
during storage period. |
(116) |
| Fermented milk beverage |
Milk, standard starter culture
containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, functional strains, Lactobacillus plantarum, and Bifidobacterium longum subsp. longum, PPE. |
The antioxidant activity
of the fermented milk beverage FMPO 300 (300 mg/mL) was higher than that of FMPO 150 (150 mg/mL). In-vivo research revealed that rats given a functional
milk beverage for 30 days showed significantly lower levels of triacylglycerol,
LDL cholesterol, and total cholesterol. Also, they had higher HDL
cholesterol levels. |
(117) |
| Oil Products |
|
|
|
| Edible oil |
Sunflower, soybean, and
corn crude oils, PPE. |
Compared to the negative
controls (without antioxidant) and the synthetic antioxidant TBHQ-200,
in all of the test oils, the pomegranate peel methanolic extract at
varying concentration levels showed better antioxidant potential. |
(118) |
| Preservatives |
|
|
|
| Meat Products |
Mutton ribs, spice mixture,
condiment mixture, table salt, fat, and pomegranate rind extract. |
Even though they were much
lower across all storage intervals in the products treated with pomegranate
rind extract, the free fatty acid (FFA) levels significantly rose
from day 0 to day 21. Over the course of storage, the TPC of the products
treated with pomegranate rind extract increased noticeably, and the
values were continuously lower than the control. Pomegranate rind
extract-treated products significantly outperformed controls regarding
appearance and color between the 14th and 21st storage days. |
(119) |
