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@article{160431,
        author = {Shital Sadashiv Shinde and D.M.Waghmode and Dr,Santosh Jain},
        title = {Preparation of Pomegranate (Punica granatum) for Making Peels Powder},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {1},
        pages = {523-527},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=160431},
        abstract = {A study was conducted to prepare pomegranate peel extract(PPE) powder and evaluationof its effect on functional propertiesand storage stability of curd. The extraction was carriedout withethanol and water and the extracted samples were analysed foranti-oxidant activity and total phenolic content (TPC). Ethanol based extract had significantly (p<0.05) higher anti-oxidant activity and TPC as compared to aqueous extract. Hence, ethanol based extract wasselected for powder preparation. It was mixed with drying aids viz. whey protein concetrate-70 (WPC-70) and skimmed milk powder (SMP) to avoid stickiness during drying. The WPC-70based PPE powder showedhigher anti-oxidant activity and TPC than SMP based PPE. Both PPE
powders were incorporated into curd at different concentrations (0.5, 1 & 1.5%). Anti-oxidant activityand TPC of curd increased with increase in PPE concentration, however, sensorial attributes decreased at higher PPE concentration. Curd with 1% PPE powder showed considerableanti-oxidantactivity and acceptable sensory attributes. Duringstorage, PPE added curd shown resistance to increase in microbial count, change in acidity and whey syneresis. The shelf of the PPEadded curd was incred compared to control sample at 5 °C.
},
        keywords = {},
        month = {},
        }