Development of chicken tender pops by utilizing pomegranate peel powder

Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation PPP, its effect on quality attributes storage stability product evaluated. The treatments formulated using 0%, 3%, 6%, 9% PPP in replacement chicken. physicochemical properties, texture profile, instrumental color, sensory attributes, assessed for 21 days at refrigeration temperature, regular interval 7 days. results indicated inclusion significantly (p < .05) increased dietary fiber from 0.25% T0 1.45% T3 Day 0 WHC 43.60% ± 0.02 49.36% 0, whereas moisture content reduced 60.05% 0.03 55.08% 0.01 start study. addition, values TBARS treated samples 0.72 mg MDA/Kg as compared control 1.17 21st day storage, significant increase TPC 0.90 GAE/g 3.87 was observed For TPA, noticed hardness, chewiness, gumminess, cohesiveness springiness showed non-significant > change relation control, color (L* a*) decreased significantly. However, pH, crude fiber, fat, ash, protein variations over time. evaluation suggested supplemented 6% (T2) presented high overall acceptability balanced organoleptic Hence, it can be concluded effectively utilized natural source, antioxidant, antimicrobial agent novel foods.