Alleviation: An International Journal of Nutrition, Gender & Social Development, ISSN 2348-9340
Volume 7, Number 7 (2020): 1-11
© Arya PG College (College with Potential for Excellence Status by UGC) & Business Press India Publication, Delhi
http://apcjournals.com, www.aryapgcollege.com
Development and Sensory Evaluation of Pomegranate Peels Powder Incorporated Dhokla
Nutan1*, Deepakshi2 and Veena3
1Assistant Professor, 2 Student, Department of Home Science
3 Principal, BPS Institute of Higher Learning
BPSMV University, Khanpur Kalan, Sonepat
(Haryana), India
*Email: drnutan80@gmail.com
Abstract
Pomegranate peels powder was incorporated in dhokla in different proportions. The present study conducted the development of khaman dhokla and its sensory evaluation. Pomegranate peel powder incorporated dhokla were prepared by using powder of pomegranate peels at different per cent to the gram flour whereas, dhokla prepared from gram flour without adding pomegranate peels powder acted as control. Among the different treatments, 1.5 per cent incorporation of pomegranate peel powder scored highest for overall acceptability.
Keywords: Dhokla, Organoleptic, Pomegranate Peel, Product.
Introduction
The pomegranate (Punicagranatum L.) is known as “apple of paradise”. The pomegranate is originated from the Himalayas. The pomegranate tree is cultivated since ancient times through out the Mediterranean region of tropical Africa, Southeast Asia and East Indies. Pomegranates are good sources of the water soluble vitamins such as vitamin C and pantothenic acid, folates, pyridoxine and also vitamin K and contain good amount of minerals such as Calcium, potassium , magnesium and copper. Pomegranate serves as a remedy for diabetes in the Unani system of Medicine practiced in the Middle East and India. The pomegranate is rich in Phenolic compounds with strong antioxidant activity. Ellagic acid is one of the main components of pomegranate with phenolic compound and antioxidant activity. Although, the peels of pomegranate are considered as an agro-waste but these can be a potential source of antioxidants, phenols, flavanoids and shows the antifungal and antibacterial property. The pomegranate peel exhibits higher phenolic content and antioxidant activity than the pomegranate pulp. Pomegranates were used for prevention and treatment of a wide number of health disorders such as inflammation, diabetes, diarrhea, dysentery, dental plaque and combat intestinal infections and malarial parasites. From the toxicological perspective, pomegranate fruit juice, extracts and preparations have been proven to be safe. The oral administration of the pomegranate extract enriched with ellagic acid is beneficial for minimizing ultraviolet – induced skin damage . Fresh peels of pomegranate collected from Bhagwa variety of pomegranate and fresh peel powder of pomegranate showed good nutritional composition with high tannin content but detanninated peel powder showed double benefits like separated hydrolysable tannin/ellagitannin and detanninated pomegranate peel powder containing good amount of nutritional components with appropriate amount of tannin which can be recommended as novel cattle feed supplement.
Mouth freshners were prepared from dried pomegranate peel powder. The chemical composition and antioxidant constituents such as phenolic compounds, flavonoids, proanthocyanin, saponin were determined and it was found that formulation of mouth freshner MF3 which contain 30 per cent of pomegranate peel powder has high nutritional value and antioxidant properties than the control sample (without pomegranate peel) mouth freshner (Jeevarathinam & Muthulashmi 2017). The amino acid composition of pomegranate peels as per 100g according to the FAO/WHO (1963) i.e. arginine 8.58g, histidine 8.20g , lysine 7.08g, aspartic acid 11.19g and glutamic acid 15.20g, leucine 7.08g, and valine 5.22g.
Pomegranate antioxidants, anticarcinogenic and anti-inflammatory properties focused on the treatment of cancer,cardiovascular diseases, diabetes, dental conditions, erectiledysfunction, bacterial infections and antibiotic resistance and ultraviolet radiation –induced skin Damage and infant brain ischemia, male infertility, alzheimer’s disease arthritis and obesity.
Pomegranate peels antioxidant activity was evaluated using in vitro tests. Eighty per cent methanolic extracts of peels had higher yield (45.4%) and total phenolics (27.4%) than water extracts or ethanol extract. The reducing power of metanolic extracts was more potent (P < 0.05) than either water extract or ethanol extract . The DPPH radical scavenging activity (%) of methanol extract was stronger than that of α-catechin. Pomegranate peels contained phenolics and exhibited DPPH scavenging activity and reducing power.
Pomegranate peels has shown the antimicrobial activity (AMA) against the gram- positive and gram-negative bacteria and pomegranate peels are effective against many fungi including both Pathogenic (Aspergillus flavus) and opportunistic pathogens and these activities of pomegranate peels may be exploited as phytomedicine for humans.
Materials and Methods
The research procedure to achieve the objectives has been distinctly prescribed under the following headings and subheadings:
Experimental Site
Study was carried out in the research laboratory of the Food and Nutrition ,BPS Institute of Higher Learning , BPSMV Khanpur Kalan.
Procurement of Materials
The fresh peels of pomegranate were collected. The ingredients which were used in the products formulation incorporated with pomegranate peels were also obtained from the local market of Gohana.
Preparation of Pomegranate Peels Powder
Pomegranate peels were selected for the preparation of the powder. Pomegranates were initially cleaned, peeled and the peels were discarded. Pomegranate peels were dried for two or 3 days in a proper hygienic place. The peels were grinded into powdered form and the powdered form of peels was incorporated into the dhokla
Method of Preparation
• In a bowl, besan, yogurt , pomegranate peels powder were mixed well. Water was added to make a smooth consistency. It was mixed well, bowl was covered and keept aside for 4-5 hours for fermentation.
• After the fermentaion of batter; salt, sugar, coriander, green chili were mixed well. Baking soda to the batter was added and mixed well.
• Water was boiled in a steamer.
• After pouring batter in a greased tin, it was kept in steamer and steamed in medium flame for 20 minutes.
• Dhokla was tested with a toothpick for it's doneness, it was cooled down to room temperature.
• In tadka pan, oil was added , after that mustard seeds were added.
• Tadka was poured the on the dhokla , dhokla was cut into pieces, garnished with coriander and served.
Treatment Details
The treatment for preparation of pomegranate peel powder incorporated dhokla is as follows:
T0 – Gram flour (control).
T1 – Gram flour + 1.5 per cent pomegranate peels powder.
T2 –Gram flour + 3 per cent pomegranate peels powder.
The Pomegranate peel powder incorporated dhokla was prepared by mixing gram flour with specified amount of pomegranate peels powder as mentioned treatments . All the ingredients such as gram flour, lemon, salt, water, curd were used and set for 6 to 8 hours for fermenting.
Organoleptic Evaluation
Organoleptic evaluation of pomegranate peels powder incorporated in Dhokla was carried out by 10 trained members, Department of Home Science, BPSIHL, Khanpur Kalan, Sonepat. The cooked dhokla were placed for evaluation .The sensory attributes of dhokla in the terms of sensory characteristics like taste, aroma, texture, colour and overall acceptability and the external sensory characteristics like fluffiness, stickiness, sponginess, compactness were determined by rating scale.
Statistical Analysis
The scores given by the sensory panel members were statistically analysed. The statistical methods used were mean and standard deviation.
Results and Discussion
The organoleptic properties of Dhokla evaluated were aroma, firmness, sponginess, stickiness and overall acceptability of dhokla. The overall acceptability of the T1 (1.5%) were scored higher as compared to T2 (3%).
Conclusion
Pomegranate peels powder incorporation in dhokla and the other cooked food products are incredibly easy to incorporate as kids and adult meals to provide more nutritious diet. Pomegranate peels provide outstanding nourishment. Pomegranate peels are rich sources of vitamin C, calcium and fibre. Pomegranate peels also contain significant amounts of tannins, flavonoids, ellagitannins and proanthocyanidin compounds and these help in boosting the immune system and improving dental plaques, boosting the bone health and providing benefits for sore throats and coughs. The product has been introduced to all the community because it contains antioxidants which are beneficial for preventing and treating the certain cancers such as prostate cancer and colon cancer.
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