Quality Assessment and Storage Stability of Snack Bars Enriched with Pomegranate Waste

Abstract

The present study examined the incorporation of pomegranate peel powder (PoP) into snack bars to enhance their nutritional profile and evaluate their quality attributes during storage. There were four treatment plans which are T0, T1, T2 and T3 with increasing levels of PoP. The snack bars were evaluated for proximate composition, instrumental color parameters (L*, a*, b*), texture (hardness), and sensory attributes for storage period. Moisture values were seen same, only slight changes were recorded in T1 and T2. The incorporation of PoP significantly increased dietary fiber, the highest value was seen in 9% PoP, 10.10 ± 0.1 in T0 and 18.33 ± 0.49 in T3 p<0.05 indicating its role as a functional ingredient. Color analysis revealed a progressive decrease in L* values and corresponding increase in a* and b* values with increasing levels of pomegranate peel powder (PoP), reflecting the natural pigments of peel. The incorporation of PoP in the snack bars suggest highly significant impact (p<0.05) between the different types of treatment and same for storage time over the interval of 7 days (Day 1, 7. 14, 21) which suggest that during storage hardness changes among treatments. Sensory evaluation indicated that moderate levels of PoP were acceptable, while higher incorporation reduced overall consumer preference due to darker color and firmer texture.  These findings highlight the potential of PoP as a sustainable and functional ingredient in snack bar development.