A study was conducted to prepare pomegranate peel extract (PPE) powder and evaluation of its effect on functional properties and storage stability of curd. The extraction was carried out with ethanol and water and the extracted samples were analysed for anti-oxidant activity and total phenolic content (TPC). Ethanol based extract had significantly (p < 0.05) higher anti-oxidant activity and TPC as compared to aqueous extract. Hence, ethanol based extract was selected for powder preparation. It was mixed with drying aids viz. whey protein concetrate-70 (WPC-70) and skimmed milk powder (SMP) to avoid stickiness during drying. The WPC-70 based PPE powder showed higher anti-oxidant activity and TPC than SMP based PPE. Both PPE powders were incorporated into curd at different concentrations (0.5, 1 & 1.5%). Anti-oxidant activity and TPC of curd increased with increase in PPE concentration, however, sensorial attributes decreased at higher PPE concentration. Curd with 1% PPE powder showed considerable anti-oxidant activity and acceptable sensory attributes. During storage, PPE added curd shown resistance to increase in microbial count, change in acidity and whey syneresis. The shelf life of the PPE added curd was increased by 6 days as compared to control sample at 5 °C.

进行了一项研究，以制备石榴皮提取物（PPE）粉末，并评估其对豆腐功能特性和储存稳定性的影响。用乙醇和水进行提取，并对提取的样品进行抗氧化活性和总酚含量（TPC）的分析。与水性提取物相比，基于乙醇的提取物具有显着（p <0.05）更高的抗氧化活性和TPC。因此，选择基于乙醇的提取物进行粉末制备。它与干燥助剂混合即。乳清蛋白conetate-70（WPC-70）和脱脂奶粉（SMP），避免干燥时发粘。与基于SMP的PPE相比，基于WPC-70的PPE粉末显示出更高的抗氧化活性和TPC。将两种PPE粉末以不同的浓度（0.5％，1％和1.5％）掺入凝乳中。凝乳的抗氧化活性和TPC随PPE浓度的增加而增加，但是，在较高的PPE浓度下，感官属性下降。含1％PPE粉末的凝乳具有相当大的抗氧化活性和可接受的感官属性。在储存过程中，添加的PPE凝乳显示出抵抗微生物数量增加，酸度变化和乳清脱水收缩的能力。与对照样品在5°C下相比，添加PPE的凝乳的货架期增加了6天。