Influence of Enrichment of Wheat Bread with Pomegranate ( Punica granatum L) Peels by-Products

Abstract

The influence of the enrichment of wheat bread with pomegranate peels by-products at 5%. 7.5% and 10% levels were investigated. The results show that pomegranate peel contained contain 15.91%, 7.56%, 18.1%, 15.67% and 42.76% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological properties of the dough was tested and revealed that the extensibility decreased from 250 mm in wheat flour to 210, 196 and 170 mm in wheat flour containing 5%, 7,5% and 10% pomegranate peels flour, respectively. While increasing the addition of pomegranate flour caused a decrease in dough stability to 196 and 170 mm, respectively. The addition of pomegranate peels to wheat flour increase the water absorption of the dough from 55.5 to 70.4, 79.2 and 88.1% 5%, 7.5% and 10% of pomegranate peels, respectively. The addition of pomegranate peels also caused an increase in arrived time and a decrease in dough stability. Loaf bread weight increased with increasing pomegranate peels concentration, in contrast, loaf volume and specific volume decreased by increasing pomegranate peels. Enrichment of bread with various levels of pomegranate peels significantly (P < 0.05) decreased acceptance of its organoleptic properties by human panelists. Generally, fiber as a food industry by-product is recommended to be used as food additives to gain nutritional and healthy benefit.