Effect of Pomegranate (Punica granatum) and Mosambi (Citrus limetta) Peel Powder Fortification on Cooking and Hydration Properties of Noodles

Abstract

This study examined the use of pomegranate and mosambi peel powders as functional ingredients in noodle preparation with the aim of improving cooking performance while encouraging sustainable utilization of fruit processing by-products. Fruit peels are often treated as waste, yet they are naturally rich in dietary fiber and bioactive compounds. Incorporation of these peel powders resulted in noticeable changes in noodle behavior during cooking. Fortified noodles required less cooking time (5.23-5.84 min) compared to the control (6.09 min) and showed reduced gruel solid loss (1.10-1.14%), indicating better structural stability. Swelling capacity and water absorption were also enhanced, with pomegranate peel noodles showing the highest water absorption (106.67%) and rehydration percentage (173.22%). Statistical analysis confirmed that the differences among treatments were significant (p≤0.01). The findings suggest that fruit peel powders can be effectively used to improve cooking quality of noodles while contributing to sustainable food processing practices.