Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation
Anna Lucia Incoronato, Annamaria Cedola, Amalia Conte, Matteo Alessandro Del Nobile
Abstract
Summary In this study, a fortified pancake with all parts of pomegranate as juice and by‐products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf‐life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf‐life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days.