Product Development of Pomegranate Peel Fortified Vermicelli

Koo, Jia Min (2024) Product Development of Pomegranate Peel Fortified Vermicelli. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The aim of this project is to develop a high fiber vermicelli by fortification with pomegranate (Punica granatum) peel powder. Pomegranate peel contains a natural source of dietary fiber ranging from 33 to 62%. In this study, 5% and 10% of pomegranate peel powder (PPP) was added separately to formulation 1 and 2, respectively. Control formulation was without PPP. Proximate analysis, antioxidant assay as well as sensory evaluation were performed on the control and samples. The dietary fiber content of formulation 1 (18.88 ± 0.08%) and formulation 2 (25.53 ± 0.28%) were significantly higher than that of the control (6.14 ± 0.12%). Furthermore, Formulation 2 contained higher total phenolic content (69.62 ± 2.01 mg GAE/100g), higher total flavonoid content (44.07 ± 1.81 mg QE/100 g), exhibited significantly higher (p<0.05) DPPH radical scavenging activity (21.40 ± 0.87%) and also higher ferric reducing antioxidant power (206.46 ± 4.26 mg FE/100 g) when compared to the control vermicelli which contained TPC (0.86 ± 0.20 mg GAE/100 g), TFC (0.47 ± 0.37 mg QE/100 g), DPPH radical scavenging activity (1.07 ± 0.71%) and FRAP (6.71 ± 2.04 mg FE/100 g), respectively. The result from the sensory evaluation showed that the pomegranate peel fortified vermicelli (Formulation 1) had the highest acceptance index of 84%. In conclusion, the product serves as a good source of dietary fiber and antioxidants, and with satisfactory sensory quality.