Sensory Analysis of Pomegranate Peel Powder in the Development of Value Added Food Products

The present study entitled Sensory analysis of pomegranate peel powder in the development of value added food products was carried out with the objective to prepare value added food product by incorporation of pomegranate peel powder, to posses the sensory acceptability of the developed value-added food product, to determine the nutritive value and cost of the prepared value-added food product. The products namely were bread, cookies, were prepared by the incorporation of pomegranate peel powder in different proportions T1 (95g wheat flour+5g pomegranate peel powder) and T2 (90g wheat flour +pomegranate peel powder), T3 (85g wheat flour+15g pomegranate peel powder) respectively for each of the product. On the basis of sensory evaluation it was observed that for bread treatment T1 and for cookies treatment T3 scored best regarding color and appearance, body and texture, taste and flavor and overall acceptability of the product. Sensory evaluation was carried out by using the nine point Headonic scale. Prof, (Dr. ) Ranu Prasad Palak Tandon Dean, ECHS 18MSFSN015