The Impact of Fortification of Bread with Pomegranate Peel on Nutritional, Antioxidant Activity, and Sensory Properties

The purpose of this research was to determine the impact of fortifying pan bread with five different concentrations (2%, 4%, 6%, 8%, 10%) of pomegranate peel on antioxidant activity and nutritional and sensory characteristics. Chemical estimates were made for pomegranate peel, wheat flour, and fortified bread. When the pomegranate peel concentration increased, the fortified pan bread's moisture, fiber, ash, and (fat only for S1, S2, and S3) content all significantly increased (p<0.05). While the amount of protein and carbohydrates was decreased. Additionally, fortified bread's minerals, antioxidant activity, physical characteristics, and sensory assessment were identified. Potassium, calcium, zinc, and iron in fortified bread showed considerable improvement; they rose significantly (p<0.05) as pomegranate peel increased. While for copper and manganese, no discernible changes were seen. Our study demonstrated that the total phenol, total flavonoid, DPPH, and FRAP were significantly increased when pomegranate peel concentration increased. According to a sensory evaluation of the fortified bread, there were no significant differences in taste and texture attributes for the S1, S2, and S3 treatments, except the S4 and S5 treatments were significantly different. No significant differences in flavor. For appearance, crust color, crumb color, and general acceptance were significantly different.