الفهرس 
Introduction and Aims of the studyOnly 14 pages are availabe for public view
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Abstract
Many consumers in the last two decades are concerned with the importance of the healthy diet, as well as the nutritional and functional properties of their foods. Pomegranate (Punica
granatum) is considered as one of the oldest fruits in the world. Pomegranate fruits have favorite sensory properties and are characterized with their high content of remarkable amounts of bioactive compounds which are distributed in both of the arils and the peels of the fruits. Pomegranate peels represent huge amounts of wastes in pomegranate processing industry. In the last few years great attention is focused toward green technology and white technology, both are environmentally friendly technologies. These factors are of great and remarkable concerns in the present study, that is with the aim of valorization of pomegranate fruits peels with rinds, as an important rich valuable by-product, that results from the manufacture of many pomegranate products.
The main objective of the present work is to investigate some of the main chemical, physicochemical, and technological parameters concerned with the use of peel wastes of Wonderful cultivar pomegranate fruit, in preparing functional food products. Also, the
evaluation of sensory properties and storage stability for these products. The most important results from this study can be summarized as follows:-
A) Pomegranate Peel Wastes:
1-The moisture content of fresh pomegranate peels was 73.97 %, while that of the dried pomegranate peels powder (PPP) was 13.76% and 13.78% for hot air dried peels and under
vacuum dried peels, respectively.
2- Pectin was determined in fresh and dried pomegranate peels. It was found that under vacuum dried pomegranate peels powder showed significantly higher pectin content of (14.93%) than of fresh and hot air dried peels powder, being 10.83% and 10.63%, respectively.
3- The methanolic extract of under vacuum dried pomegranate peels powder significantly gave a higher total phenolic content of 151.68 mg gallic acid equivalent (GAE/g) on dry
weight basis as compared with that of fresh pomegranate peels and hot air dried peels powder, being 129.35 and 125.34 mg GAE/g, respectively.
4- Hot air oven dried pomegranate peels powder (PPP) gave higher percentages of neutral detergent fibers (NDF), acid detergent fibers (ADF), acid detergent lignin (ADL), cellulose and hemicellulose, being 15.79, 9.05, 2.35, 6.69 and 6.75%, respectively, compared with that of under vacuum dried PPP, being 12.28, 6.62, 1.61, 5.01 and 5.67%, respectively.
5-The ash contents of the fresh pomegranate peels, hot air dried pomegranate peels and
under vacuum dried pomegranate peels were 4.65 , 5.36 and 5.82%, respectively.
6- Seven minerals, namely; calcium (Ca), iron (Fe), zinc (Zn), manganese (Mn), phosphorous (P), potassium (K) and sodium (Na) were determined in fresh pomegranate peels , hot air dried pomegranate peels powder and under vacuum dried pomegranate peels powder. The K concentration was the highest, being 1570, 1457.10 and 1466.32 mg/100 g for fresh , hot-air dried peels and under-vacuum dried peels, respectively, that was followed by Na , being 300,