Functional Cookie Production Supplemented with Pomegranate Peel Powder: Sustainable Approach to Pomegranate By-Product Valorization

Document Type : Original Research

Authors

1 Food Science and Technology Department, Faculty of Agriculture, New Valley University, Egypt

2 Food Science , Faculty of Agriculture, Damietta University, Egypt

Abstract

Agricultural food by-products represent valuable sources of bioactive compounds that can positively impact human health and environmental sustainability, making them promising ingredients for functional food development. With global pomegranate production exceeding 2 million tons annually, substantial amounts of peel by-product are generated. This study investigates the nutritional potential of three types of pomegranate peel powders preparations: whole pomegranate peel (WPP), Mesocarp pomegranate peel (MPP), and Exocarp pomegranate peel (EPP), and their utilization as functional ingredients in cookie formulation.
Cookies were prepared using different concentrations (0 (control), 5, 7.5, and 10%) of pomegranate peel powder from each type. Results demonstrated that increasing pomegranate peel powder concentration significantly (P < 0.05) enhanced the chemical composition, mineral profile, and physical attributes of fortified cookies. Notably, dietary fiber content was substantially increased in supplemented cookies. Sensory evaluation revealed that supplemented cookies maintained acceptable quality attributes across all tested concentrations.
These findings suggest that pomegranate peel powder can be effectively utilized in commercial baking to produce nutrient-enhanced cookies that meet consumer dietary requirements. The results provide valuable insights for food manufacturers seeking to develop healthier cookie formulations as functional food while maintaining consumer appeal.

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