DEVELOPMENT AND EVALUATION OF BREAD FORTIFIED WITH POMEGRANATE PEEL POWDER: A SUSTAINABLE APPROACH TO FOOD WASTE VALORIZATION AND NUTRITIONAL ENHANCEMENT

Abstract

Pomegranate peel, a by-product of the juice industry, accounts for substantial food waste, estimated at 1.62 million tons globally. This research investigates the potential of pomegranate peel powder as a functional ingredient that may be used to enhance the nutritional profile of bread while being friendly to the environment. The study included the incorporation of different percentages of pomegranate peel powder into wheat flour formulations at 5%, 10%, and 15%. It comprised an assessment of the functional properties, chemical composition, sensory evaluation, and staling rates using the standardized protocols. The results showed that pomegranate peel powder significantly enhanced the dietary fiber content and antioxidant properties in bread, improved the retention of moisture, and slowed down staling. The sensory evaluation further showed that 5% pomegranate peel powder - enriched bread had excellent acceptability scores with enhanced nutrition without compromising on sensory quality. Future prospects involve additional research into synergistic effects between pomegranate peel powder and other functional ingredients. The formulation with gluten-free systems can expand market appeal. Conclusively, the incorporation of pomegranate peel powder in bread formulation is a potential strategy to waste reduction and developing healthier food products that respond to contemporary dietary needs and sustainability goals.