Journal of Food Processing & Technology

Abstract

Improvement in the Quality of Pomegranate Leather

Souzan Saad Latif and Waled Mohamed Abdel-Aleem

New different products from pomegranate and roselle calyces either alone or blends of them with different ratio were prepared and dehydrated in leather form. The effect of processing on physiochemical, phytochemical composition and quality were evaluated. The results declared that roselle calyces extract includes the highest values of phytochemical compounds such as anthocyanin, total phenol, total flavonoid content, total tannic and acidity in comparison with pomegranate juice and pomegranate concentrate. These values were 321.50, 2007.72, 1336.33, 243.10 mg/100 g and 11.42% as citric acid respectively.

Pomegranate and pomegranate roselle leather were also evaluated for their physiochemical composition and phytochemicals. The results showed that the replacement of pomegranate concentrate with roselle calyces extract for produced pomegranate leather recorded improvement in quality attributes (anthocyanin, total phenol, total flavonoid and total tannic) of the pomegranate leather by addition of roselle extract. The present study demonstrated that adding roselle extract to the processed pomegranate leather will improve the loss in the quality attribute.