Year: 2026
Type: article
Abstract: In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while reducing pH, water activity, and thiobarbituric acid‐reactive substances (TBARS), indicating improved oxidative stability. It was found that the addition of PPP also affected the cross‐sectional surface color of the snack sticks ( p < 0.05). Moreover, a notable decline was observed in the springiness and chewiness of snack sticks with the increasing ratio of PPP. Finally, snack sticks containing 2.5% PPP had higher sensorial scores. Microbiological assessments confirmed the safety of all formulations. As a result, the use of PPP could improve the quality of snack sticks, making them more economical and functional.
Source: Journal of Food Quality
DOI: 10.1155/jfq/7462871
Institution: Akdeniz University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
Award: G1321993874
OpenAlex ID: W7118925670