Enhancing the properties of bread and crackers which supplementing with the cortices of fruit (pomegranante- banana- prickly pear)‎

Abstract EN

Prickly pear, pomegranate and banana peels are considered as a waste by-products which obtained during feeding/processing of such fruits.

Such activities generated huge amount of peels and their disposal is a major problem and causes environmental pollution.

In the present study, Prickly pear, pomegranate and banana peels were derided in an oven at 40 0C- 60 0C.

These by-products were phytochemically analyzed, incorporated into bread and crackers at 2.5 and 5% levels as a potential source of bioactive compounds.

The water (WHC) and oil (OHC) holding capacity of fruits by-products PGPP, BPP, PPPP and their mixture were, 7.89, 9.51, 6.01 and 8.12 g water.

g-1, and, 4.65, 2.41, 3.11 and 3.87 water.

g-1 respectively.

content for total flavonoids fruit by-products PGPP- PPP- BPP was ranged 14.311 - 28.277 mg/100g and total phenolics was range from 516 -1267 mg GAE.100 g-1.

Dough contained 5% Banana peel powder (BPP) recorded highest score while dough contained 2.5% Prickly pear peel powder (PPPP) recorded the lowest score in water orption.

Bread prepared from the mixture of (PPPP, PGPP, BPP) had higher rating scors than PGPP and BPP.

crackers which replacement of 5% of prickly pear peel powder had higher rating scores than the other for sensory properties