Fortification of Macaroni with Pomegranate Peels as Dietary Fiber and Natural Antioxidant for the Treatment of Obesity and High Cholesterol in Rats

Abstract

Pomegranate (Punica granatum) is rich with medicinal properties and extensively used in traditional medicines. Pomegranate peels were dried in an air circulatory tray at 60o C for 48 h. Dried Pomegranate peels were powdered and added to macaroni as dietary fiber and natural antioxidant at different levels to give different blends. The first, second, third and fourth blends had added at levels 10, 15, 20 and 25% of peel powder which was compared with macaroni control had contained 100% semolina wheat flour considerable as control. Chemical, physical and organoleptic properties were determined in different macaroni blends. The results showed that the pomegranate peel had the highest in crude, total dietary fiber, insoluble dietary fiber, soluble dietary fiber, total phenolic acid and total flavonoids compounds. The sensory characteristics of macaroni made from blends at different levels from pomegranate peel give the acceptability results at the end of the biological experiment of duration for four weeks all the measurements for the analysis of blood lipids in rats fed with macaroni blends and compare the results from two negative and positive control groups. The results reported that when the pomegranate peel increased in macaroni the cholesterol was lowered in rats hypercholesterolemia. From the resultant, it could be concluded that the uses peel pomegranate powder as dietary fiber and natural antioxidant to produce macaroni blends at different levels gives the best results for sensory characteristics till 20% peel pomegranate and lowering cholesterol in rats hypercholesterolemia.