Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder

2020 ◽  
Vol 44 (3) ◽  
Author(s):  
Aruna Pamisetty ◽  
Praneeth Juvvi ◽  
Chetana Ramakrishna ◽  
Ravendra Pratap Singh
Keyword(s):  
Pomegranate Seed Powder ◽  
Pomegranate Seed

scholarly journals A study on pork sausage incorporated with olive oil, dried apple pulp powder and pomegranate seed powder

2020 ◽  
Vol 8 (5) ◽  
pp. 2119-2123
Author(s):  
Keshab Debnath ◽  
Pragati Hazarika ◽  
Hemen Das ◽  
JK Chaudhary ◽  
Anannya Das ◽  
...  
Keyword(s):  
Olive Oil ◽  
Pork Sausage ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed

Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

2018 ◽  
Vol 53 (8) ◽  
pp. 1906-1913 ◽  
Author(s):  
Hayat Bourekoua ◽  
Renata Różyło ◽  
Urszula Gawlik-Dziki ◽  
Leila Benatallah ◽  
Mohammed Nasreddine Zidoune ◽  
...  
Keyword(s):  
Gluten Free ◽  
Functional Component ◽  
Antioxidant Evaluation ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed

Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets

2015 ◽  
Vol 45 (5) ◽  
pp. 793-807 ◽  
Author(s):  
Simranjeet Kaur ◽  
Sunil Kumar ◽  
Z. F. Bhat
Keyword(s):  
Emulsion Stability ◽  
Sensory Attributes ◽  
Chicken Nuggets ◽  
Content Type ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Sensory Parameters ◽  
Tomato Powder ◽  
Different Levels ◽  
Cooking Yield

Purpose – The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Design/methodology/approach – The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters. Findings – The pomegranate seed powder and tomato powder significantly (p < 0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p < 0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p < 0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p > 0.05) effect of tomato was observed on the pH and cooking yield of the products. Originality/value – Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.

Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets

2015 ◽  
Vol 45 (4) ◽  
pp. 583-594 ◽  
Author(s):  
Simranjeet Kaur ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar
Keyword(s):  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Tomato Powder

Purpose – The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent). Originality/value – Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

scholarly journals The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

2021 ◽  
Vol 9 (8) ◽  
pp. 1485-1494
Author(s):  
Meltem Serdaroğlu ◽  
Özlem Yüncü ◽  
Hülya Serpil Kavuşan ◽  
Elnaz Sharefiabadi ◽  
Sahar Seyedhosseini
Keyword(s):  
Quality Parameters ◽  
Model System ◽  
Chicken Meat ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Control Group ◽  
Ph Values ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Water Holding

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

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