Development of traditional snack product-moong dal laddu using under-utilized pomegranate peel powder

Abstract

In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product-Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar and control sample with 173.32 mg/100g and 16.45 mg/100g respectively. Due to the identification of high amount of antioxidant activity obtained from the peel, it has be used in the fortification of the indigenous product with claim of reducing of the risks related to cardiovascular diseases.