Vol. 7, Issue 4 (2018)

Author(s):
Heena Jalal, Mohammad Ashraf Pal, Sheikh Rafeh Ahmad, Mudasir Rather, Mudasir Andrabi and Shabeer Hamdani

Abstract:
The aim of the present study was to determine the physico-chemical and functional properties of pomegranate peel powder (PPP) and pomegranate seed powder (PSP). The proximate composition analysis showed higher protein and fat content in seed powder samples than peel powder samples. Pomegranate peel powder showed a significantly higher (P<0.05) pH than that of pomegranate seed powder samples. Significant differences (P<0.05) were shown between the water holding capacity (WHC) of pomegranate peel and seed powder samples. Oil holding capacity (OHC) values were statistically similar (P>0.05). Emulsifying capacity (EC) and emulsion stability (ES) values of pomegranate peel powder samples were significantly higher (P<0.05) than pomegranate seed powder samples. Thus it was concluded that pomegranate by-products could be used as substrate for the production of nutritionally valuable components that could find several applications as functional food ingredients, food additives and nutraceuticals