ABSTRACT Commercially available muffins have a high glycemic index and are preserved using chemical preservatives. This research investigates the development of muffins with reduced glycemic index and preserved naturally by fortifying pomegranate peel powder (PPP). PPPs were evaluated for thermal, thermogravimetric analysis, and physicochemical properties before fortification in muffins. Muffins fortified with 8% PPP, which were sensorially acceptable, were compared with a commercial sample for glycemic index, bioaccessibility of bioactives, and antioxidant activity through in vitro gastrointestinal digestion, along with shelf life. Peak and conclusion temperatures were significantly higher in tray‐dried PPP, whereas enthalpy was higher in sun‐dried PPP (3.84 J/g) as compared to tray‐dried powder (3.07 J/g). Thermogravimetric analysis, the residual mass recorded in tray‐dried PPP was higher (28.81%) as compared to sun‐dried (3.69%). The bio‐accessibility of bioactive compounds and antioxidant activity was significantly higher in PPP fortified muffins. Fortification of PPP in muffins resulted in a reduction in glycemic index from 80.46 to 68.50. The shelf life of the PPP fortified muffin is par with the market sample containing synthetic preservatives. The PPP in muffins improved the bioaccessibility of nutrients. PPP fortification in muffins not only enhanced the nutritional value but also improved the release of these nutrients during in vitro gastrointestinal digestion and made them available for absorption, reduced the glycemic index, and also holds potential as a natural preservative.
Giri et al. (Fri,) studied this question.
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