POMEGRANATE (PUNICA GRANTUM L.) SEEDS POWDER APPLICATION IN NEW BAKERY PRODUCT DEVELOPMENT

Alexandra Madalina MATEESCU, Andruța Elena MUREȘAN, Andreea PUȘCAȘ, Vlad MUREȘAN, Romina MARC, Ioana Elena MURESAN (VIMAN), Bianca Vasilica BELDEAN (TĂTAR), Maria Evelina BORDEAN, Georgiana MARȚIȘ, Maria Simona CHIȘ

Abstract


The aim of this study was to obtain digestive biscuits, by valorisations of pomegranate seeds powder. In order to obtain the biscuits, pomegranate seeds were valorised, which is a resulted by-product after pressing the juice out of the fruits. The seeds represent around 20% of the whole fruit, being rich in antioxidants, bioactive compounds, nutrients like protein, lipids, minerals (K, P, Ca), and phenolic compounds. Pomegranate seeds can be used as such or in the form of oil, powder and sprouts. They have therapeutic effects and also contain sugars, pectins and sterols. The powder obtained by grounding the seeds have a pleasant smell, sweet taste, special colour, also retaining its antioxidant capacity. In order to obtain products with good sensory characteristics, there were made two samples one with 15% and one with 30% pomegranate seed powder, the rest of the percentage was represented by wheat flour. The final product is characterized by high vitamin and mineral content having a specific taste and colour.

Keywords


antioxidants, biscuits, food by-products, pomegranate seeds

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