Development and standardization of muffins with the incorporation of pomegranate pomace

Abstract

A granular apple also known as Pomegranate (Punica granatum L) is one of the highly grown fruit crops in sub-tropical and tropical regions where it is also one of the highly consumable fruits. After the extraction of juice, there is a leftover residue after filtration known as a solid mass or pomace it consists of seeds and arils also rich in several nutrient factors such as Anti-Oxidants, Anti-Microbial, High amounts of protein, fiber, and minerals such as calcium, etc. This pomace is generally used as a bio waste in several commercial sectors. The main aim of this project is to convert the bio waste into edible form through fortification and it has been successfully done by the incorporation of pomace into muffins a daily snack nutritional value is the resemblance of daily acceptable intake issued by WHO, as with the small amount (3%) of fortification it leads to a partial change in nutrient value and also induced cholesterol free food by adding plant-based butter (Fat), Egg Albumin (Egg White) as a base material.