Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies

References

• AACC. 2000. Approved methods of American Association of Cereal Chemists (10th ed.). Saint Paul (MN): American Association of Cereal Chemists
   Google Scholar
• Abdel-Rahim EA, El-Beltagi HS, Romela RM. 2013. White Bean seeds and Pomegranate peel and fruit seeds as hypercholesterolemic and hypolipidemic agents in albino rats. Grasas y Aceites 64:50–58
   Web of Science ®Google Scholar
• Adegoke GO, Vijay Kumar M, Gopal Krishna AG, Varadaraj MC, Sambaiah K, Lokesh BR. 1998. Antioxidants and lipid oxidation in foods: a critical appraisal. J Food Sci Technol 35:283–298
   Web of Science ®Google Scholar
• Akhtar S, Anjum FM, Rehman SU, Sheikh MA, Farzana K. 2008. Effect of fortification on physico chemical and microbiological stability of whole wheat flour. Food Chem 110:113–119
   PubMed Web of Science ®Google Scholar
• Akhtar S, Ismail T, Atukorala S, Arlappa N. 2013a. Micronutrients deficiencies in South Asia – current status and strategies. Trends Food Sci Technol 31:55–62
   Web of Science ®Google Scholar
• Akhtar S, Ismail T, Riaz M. 2013b. Flaxseed – miraculous defense against some critical maladies. Pakistan J Pharm Sci 26:199–208
   PubMed Web of Science ®Google Scholar
• Altunkaya A, Hedegaard RV, Brimer L, Gokmen V, Skibsted LH. 2013. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct 4:722–727
   PubMed Web of Science ®Google Scholar
• Al-Sayed HMA, Ahmed AR. 2013. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidant in cake. Ann Agric Sci 58:83–95
   Google Scholar
• Anderson JW, Baird P, Davis Jr RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. 2009. Health benefits of dietary fiber. Nutr Rev 67:188–205
   PubMed Web of Science ®Google Scholar
• Official Methods of Analysis of AOAC International. 2000. Official Methods of Analysis, Official Method 999.11 (17th ed.). Gaithersburg (MD): AOAC International
   Google Scholar
• AOCS. 1993. Official methods of the American Oil Chemists Society (4th ed.). Champaign (IL): American Oil Chemists Society
   Google Scholar
• Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Bio Chem 239:70–76
   Google Scholar
• Bom DC, Gray K, Potineni RV, Ommeren EV. 2012. Aftertaste masking. US Patents. Patent no. US 20120244271A1
   Google Scholar
• Chidambara MKN, Jayaprakasha GK, Singh RP. 2002. Studies on antioxidant activity of pomegranate (Punica granatum) peel extracts. J Food Agric Chem 50:4791–4795
   PubMed Web of Science ®Google Scholar
• Daglioglu O, Tasan M, Gecgel U, Daglioglu F. 2004. Changes in oxidative stability of different bakery products during shelf life. Food Sci Technol Res 10:464–468
   Web of Science ®Google Scholar
• Devatkal SK, Thorat P, Manjunatha M. 2012. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets. J Food Sci Technol DOI 10.1007/s13197-012-0753-5
   Google Scholar
• Dhingra D, Michael M, Rajput H, Patil RT. 2012. Dietary fibers in foods: a review. J Food Sci Technol 49:255–266
   PubMed Web of Science ®Google Scholar
• FAO/WHO/UNU. 2007. Expert consultation on protein and amino acid requirements in human nutrition. WHO Technical Report Series No.935. Geneva, Switzerland: WHO Press, World Health Organization
   Google Scholar
• Fawole OA, Opara UL. 2012. Composition of trace and major minerals in different parts of pomegranate (Punica granatum) fruit cultivars. Br Food J 114:1518–1532
   Web of Science ®Google Scholar
• Han HM, Koh BK. 2011. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. J Sci Food Agric 91:604–608
   PubMed Web of Science ®Google Scholar
• Heber D, Seeram NP, Wyatt H, Henning SM, Zhang Y, Ogden LG, Dreher M, Hill JO. 2007. Safety and antioxidant activity of a pomegranate ellagitannin-enriched polyphenol dietary supplement in overweight individuals with increased waist size. J Agric Food Chem 55:10050–10054
   PubMed Web of Science ®Google Scholar
• Iqbal S, Haleem S, Akhtar M, Zia-ul-Haq M, Akbar J. 2008. Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Res Int 41:194–200
   Web of Science ®Google Scholar
• Ismail T, Sesteli P, Akhtar S. 2012. Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. J Ethnopharmacol 143:397–405
   PubMed Web of Science ®Google Scholar
• Jeltema MA, Zabik ME, Thiel LJ. 1983. Prediction of cookie quality from dietary fiber components. Cereal Chem 60:227–230
   Web of Science ®Google Scholar
• Kanatt SR, Chander R, Sharma A. 2010. Antioxidant and antimicrobial activity of pomegranate peel extract improve shelf life of chicken products. Int J Food Sci Technol 45:216–222
   Web of Science ®Google Scholar
• Karanewsky DS, Fotsing JR, Tachdjian C, Arellano M. 2012. Compounds that inhibit (Block) bitter taste in composition and use thereof. US Patents. Patent no. US 20120088796 A1
   Google Scholar
• Kulkarni AS, Joshi DC. 2013. Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. Int Food Res J 20:587–591
   Google Scholar
• Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem 96:254–260
   Web of Science ®Google Scholar
• Land DG, Shepherd R. 1988. Scaling and ranking methods. In: Piggott JR, editor. Sensory analysis of foods. London: Elsevier Applied Science. p 155–185
   Google Scholar
• Maisuthisakul P, Gordon MH, Pongsawatmanit R, Suttajit M. 2007. Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer. Asia Pac J Clin Nutr 16:37–42
   PubMed Web of Science ®Google Scholar
• McCarron DA, Reusser ME. 2001. Are low intakes of calcium and potassium important causes of cardiovascular disease? Am J Hypertens 14:206–212
   PubMed Web of Science ®Google Scholar
• Mirdehghan SH, Rahemi M. 2007. Seasonal changes of mineral nutrients and phenolics in pomegranate (Punica granatum L.) fruit. Sci Horti 111:120–127
   Web of Science ®Google Scholar
• Nanditha B, Prabhasankar P. 2008. Antioxidants in bakery products: a review. Crit Rev Food Sci Nutr 49:1–27
   Web of Science ®Google Scholar
• Naveena BM, Sen AR, Kingsly RP, Singh DB, Kondaiah N. 2008. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int J Food Sc Technol 43:1807–1812
   Web of Science ®Google Scholar
• Nazni P, Pradheepa S, Hasan A. 2010. Effects of weaning biscuits on the nutritional profile and the cognitive development in preschool children. Ital J Pediatr 36:1–6
   PubMed Web of Science ®Google Scholar
• Prentice A, Bates CJ. 1993. An appraisal of the adequacy of dietary mineral intakes in developing countries for bone growth and development in children. Nutr Res Rev 6:51–69
   PubMedGoogle Scholar
• Reddy V, Urooj A, Kumar A. 2005. Evaluation of antioxidant activity of some plants extracts and their application in biscuits. Food Chem 90:317–321
   Web of Science ®Google Scholar
• Saad H, Charrier-El Bouhtoury F, Pizzi A, Rode K, Charrier B, Ayed N. 2012. Characterization of pomegranate peels tannin extractives. Ind Crop Prod 40:239–246
   Web of Science ®Google Scholar
• Singh RP, Chidambara Murthy KN, Jayaprakasha GK. 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem 50:81–86
   PubMed Web of Science ®Google Scholar
• Steel RGD, Torrie JH, Dickey D. 1997. Principals and procedures of statistics (3rd ed.). New York: McGraw Hills
   Google Scholar
• Turksoy S, Ozkaya B. 2011. Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Sci Technol Res 17:545–553
   Web of Science ®Google Scholar
• Uysal H, Bilgicili N, Elgun A, Ibanoglu S, Herken EN, Demir MK. 2007. Effect of dietary fiber and xylanase enzyme addition on the selected properties of wire cut cookies. J Food Eng 78:1074–1078
   Web of Science ®Google Scholar
• Vaher M, Matso K, Levandi T, Helmja K, Kaljurand M. 2010. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Proc Chem 2:76–82
   Google Scholar
• Ventura J, Alarcon-Aguilar F, Roman-Ramos R, Campos-Sepulveda E, Reyes-Vega ML, Boone-Villa VD, Jasso-Villagomez EI, Aguilar CN. 2013. Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels. Food Chem 136:109–115
   PubMed Web of Science ®Google Scholar
• Youssef HM, Mousa RMA. 2012. Nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peel powder. Food Public Health 2:55–60
   Google Scholar
• Weaver CM, Proulx WR, Heaney R. 1999. Choices for achieving adequate dietary calcium with a vegetarian diet. Am J Clin Nutr 70:543–548
   PubMed Web of Science ®Google Scholar
• World Food Program (WFP). 2013. Special nutritional products. Available at: http://www.wfp.org//nutrition/special-nutritional-products. Accessed on 29 June 2013
   Google Scholar
• Zahin M, Aqil F, Ahmad I. 2010. Broad spectrum antimutagenic activity of antioxidant active fraction of Punica granatum L. peel extracts. Mut Res 703:99–107
   PubMed Web of Science ®Google Scholar