Optimization of ingredients forPunica granatumpeel powder incorporated fat replaced low‐calorie chhana podo

Abstract

The ingredient formulation for the manufacture of fat replaced low-calorie chhana podo incorporated with Punica granatum peel powder (PPP) was optimized in the current study with sucralose as low-calorie sweetener, whey protein concentrate (WPC) as fat mimetic and PPP to improve antioxidant activity and health benefits. Computation of the optimized solution was performed with Central Composite Rotatable Design (CCRD) using three variables (PPP, sucralose, WPC) and four sensory responses. The optimum levels of ingredients such as PPP, sucralose, and WPC for maximum sensory attributes were 3.5%, 550 ppm, and 1%, respectively. The optimized product contains 10.77% fat, 26.09% protein, 40.78% moisture, 20.93% carbohydrates, 1.43% ash and 0.24% lactic acid acidity. The expansion volume, antioxidant activity IC50 value, and total polyphenol content of the optimized product were found to be 2.08 mm, 1,522 mg/L, and 0.13%, respectively. Practical applications Pomegranate peel is a rich source of phenolic compounds that possess proven health benefits like antioxidant, anti-bacterial, and anti-mutagenic properties and can be utilized in food preservation, nutraceuticals, and pharmaceutical purposes. Reduced-calorie and low-fat products are a growing segment of the food industry. Sucrose substitution by sucralose and partial fat replacement by whey protein concentrate made chhana podo, a high-calorie product, suitable for all groups of people. WPC can be extensively used in food products as fat replacers due to their high nutritional and functional properties and helps to obtain product with acceptable taste, texture, and mouth-feel. The developed functional food was successfully optimized using RSM technique. Hence the optimized ingredient combination will be helpful for the industry.