Development of Traditional Snack Product – Moong Dal Laddu using Under-Utilized Pomegranate Peel Powder
Jonathan George1, Aksharaa Kannan2, R Emilin Renitta3
1Jonathan George*, M.Tech, Department of Food Processing Engineering, Karunya Institute of Technology and Sciences, Coimbatore.
2Aksharaa Kannan, M.Tech, Department of Food Processing Engineering, Karunya Institute of Technology and Sciences, Coimbatore.
3R Emilin Renitta, Assistant Professor, Department of Food Processing Engineering, Karunya Institute of Technology and Sciences, Coimbatore.
Manuscript received on September 22, 2019. | Revised Manuscript received on October 20, 2019. | Manuscript published on October 30, 2019. | PP: 2458-2460 | Volume-9 Issue-1, October 2019 | Retrieval Number: A9979109119/2019©BEIESP | DOI: 10.35940/ijeat.A9979.109119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product- Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar and control sample with 173.32 mg/100g and 16.45 mg/100g respectively. Due to the identification of high amount of antioxidant activity obtained from the peel, it has be used in the fortification of the indigenous product with claim of reducing of the risks related to cardiovascular diseases.
Keywords: Pomegranate peel, indigenous product, antioxidant, cardio vascular disease.