Figures (5)  Tables (3)

    • Figure 1. 

      Flowchart of different operations for the preparation of multigrain edible bowls made from pomegranate seed powder.

    • Figure 2. 

      Making edible multigrain bowls from wild pomegranate seed powder. (a) Mixing the ingredients; (b) dough; (c) making a sheet; (d) molding the sheet; (e) baking.

    • Figure 3. 

      Samples used for the water absorption test.

    • Figure 4. 

      FTIR peaks of multigrain pomegranate seed powder-enriched bowls. Control 0001, control; S 001, T1; S 002, T2; S 003, T3; S 004, T4 (0%, 5%, 10%, 15%, and 20% wild pomegranate seed powder, respectively).

    • Figure 5. 

      Sensory analysis of edible multigrain bowls made from castoff wild pomegranate seed powder.

    • Ingredients Control T1 T2 T3 T4
      Barley (g) 50 45 40 35 30
      Wheat (g) 25 25 25 25 25
      Jaggery (g) 25 25 25 25 25
      Pomegranate seeds powder (g) − 5 10 15 20

      Table 1. 

      Composition of pomegranate seeds powder, wheat flour, barley flour, and jaggery used in different edible bowls treatments.

    • Parameters Barley flour Wheat flour Jaggery Pomegranate seeds powder
      Moisture content (%) 8.50 ± 0.33 9.56 ± 0.39 5.12 ± 0.28 4.45 ± 0.29
      Ash content (%) 2.82 ± 0.38 0.70 ± 0.01 0.04 ± 0.01 1.70 ± 0.09
      Crude fiber (%) 4.07 ± 0.16 1.33 ± 0.05 0.71 ± 0.03 21.33 ± 1.37
      Total phenols (µg GAE/g dry wt) 365.47 ± 18.87 863.87 ± 24.13 3,834.98 ± 57.36 1,380.55 ± 11.89
      Antioxidant activity (%) 53.98 ± 2.39 13.03 ± 0.31 56.51 ± 2.07 33.03 ± 1.17

      Table 2. 

      Physicochemical properties of wheat flour, barley flour, jaggery, and pomegranate seeds.

    • Parameters Treatments
      Control T1 T2 T3 T4
      Moisture content (%) 9.69 ± 0.51 10.09 ± 0.70 12.47 ± 0.95 13.11 ± 0.50 13.50 ± 0.46
      Ash content ( %) 0.71 ± 0.04 1.02 ± 0.06 1.11 ± 0.05 1.17 ± 0.07 1.21 ± 0.08
      Crude fiber (%) 0.64 ± 0.05 1.85 ± 0.11 2.98 ± 0.14 4.73 ± 0.20 6.29 ± 0.24
      Total phenolic content (µg GAE/g dry wt) 1,151.04 ± 11.04 1,397.64 ± 15.54 1,439.17 ± 17.39 1,502.22 ± 21.02 1,552.62 ± 21.67
      Antioxidant activity (%) 32.80 ± 1.04 38.22 ± 1.82 42.63 ± 2.06 46.84 ± 2.19 49.21 ± 2.36
      Water absorption capacity (%) 15.12 ± 0.32 11.16 ± 0.44 10.02 ± 0.40 9.77 ± 0.60 7.64 ± 0.43
      Oil absorption capacity (%) 15.67 ± 0.65 13.39 ± 0.35 10.24 ± 0.21 8.83 ± 0.16 5.73 ± 0.13
      Hardness (Kgf) 1.41 ± 0.17 2.75 ± 0.23 3.91 ± 0.24 4.69 ± 0.28 2.33 ± 0.23
      Biodegradability (%) 26.76 ± 1.03 29.72 ± 1.18 34.68 ± 1.25 37.53 ± 1.29 40.46 ± 1.69

      Table 3. 

      Characterization of pomegranate powder-based multigrain edible bowls.