Enhancing the properties of bread and crackers which supplementing with the cortices of fruit (pomegranante – banana – prickly pear)

Document Type : Original Article

Authors

1 Minia University, Faculty of Specific Education ,Department of Home Economics

2 Department of Home Economics, Faculty of Specific Education, Minia University

3 Home Economics Dept., Faculty of Specific Education, Minia University

Abstract

Prickly pear, pomegranate and banana peels are considered as a waste by-products which obtained during feeding/processing of such fruits. Such activities generated huge amount of peels and their disposal is a major problem and causes environmental pollution. In the present study, Prickly pear, pomegranate and banana peels were derided in an oven at 40 0C- 60 0C. These by-products were phytochemically analyzed, incorporated into bread and crackers at 2.5 and 5% levels as a potential source of bioactive compounds. The water (WHC) and oil (OHC) holding capacity of fruits by-products PGPP, BPP, PPPP and their mixture were, 7.89, 9.51, 6.01 and 8.12 g water.g-1, and, 4.65, 2.41, 3.11 and 3.87 water.g-1 respectively. content for total flavonoids fruit by-products PGPP- PPP- BPP was ranged 14.311 - 28.277 mg/100g and total phenolics was range from 516 -1267 mg GAE.100 g-1. Dough contained 5% Banana peel powder (BPP) recorded highest score while dough contained 2.5% Prickly pear peel powder (PPPP) recorded the lowest score in water absorption . Bread prepared from the mixture of (PPPP,PGPP, BPP) had higher rating scors than PGPP and BPP . crackers which replacement of 5% of prickly pear peel powder had higher rating scores than the other for sensory properties

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