Abstract
This study was carried out to determine the technological and nutritional viability of the use of pomegranate peel, as a by-product, in the development of noodles. Chemical and technological characteristics of noodles substituting 10, 20 and 30% of rice flour and pre-gelatinized rice flour by pomegranate peel powder were evaluated. The product with highest proportion of the residue-derived powder increased considerably its nutritional value, when compared with noodles prepared only with rice flour. Thus, the pasta added of pomegranate peel powder is a more beneficial food not only for the gluten intolerant individuals, but for anyone concerned about a healthy diet. At the end of biological experimental period the lipid parameters and blood sugar were determined in all groups fed on basal diet substitute with 20% from noodles formulae fortified with 10, 20 and 30% pomegranate peel powder and the resultant showed that when increased pomegranate peel powder in noodles formulae period the lipid parameters and blood sugar. From the obvious results it can be concluded that the pomegranate peel contains important amounts of minerals content, vitamins, polyphenols as natural antioxidants and high amount of nutrition values. Rice had contained fat, protein and carbohydrates and provide substantial amount of B vitamins; thiamin, niacin and riboflavin finely, rice is very high digestibility value. Moreover, it can be recommended that the noodles from rice and pomegranate peel lowering cholesterol and blood sugar.