Presenter
Aditi Bhangale
Document Type
Poster
Publication Date
2025
Abstract
This research examined the development of Pomegranate Peel Powder (PPP) muffins as a sustainable and nutritious alternative to traditional bakery products. The study aimed to assess the formulation, sensory acceptance, and nutritional benefits of incorporating PPP into muffins. Pomegranate peel is known for its high antioxidant content and dietary fiber, making it a valuable ingredient in functional food development. The research explored the impact of PPP on the texture, flavor, and overall consumer preference. Analytical methods, including proximate analysis and sensory evaluation, were employed to determine the feasibility of these formulations. The findings contribute to the growing field of functional and plant-based food innovation, offering insights into enhancing product appeal while maintaining nutritional integrity and sustainability. This study underscores the potential of fruit by-product utilization in addressing food waste and improving the nutritional profile of bakery items.
Faculty Mentor
Rollie Wesen, Ed.D
Academic Discipline
College of Food Innovation & Technology
Repository Citation
Bhangale, Aditi, "Pomegranate Peel Powder as Preservative in Muffins" (2025). Student Research Design & Innovation Symposium. 240.
https://scholarsarchive.jwu.edu/innov_symposium/240
