Background and Objectives:. Nowadays, the demand for functional food products has increased. Pomegranate (Punica granatum) peel is a by-product in fruit industry and a rich source of antioxidants, polyphenols and tannin. The health benefits of this by-product include reduction of cardiovascular disease, blood cholesterol levels, risk of colon cancer, stress and relieve stomach problems. This study evaluated the effect of cardamom and dried red pomegranate peel powder on organoleptic and rheological characteristics of cupcake.
Materials & Methods: Various percentages of red pomegranate peel powder (1.5, 3, 4.5 and 6%), and 0.03 and 0.06% of cardamom was added to the cake batter. Then, physicochemical and rheological characteristics of cupcakes were evaluated, including moisture, acidity, pH, color, porosity, volume index, hardness texture, and crust color as well as sensory properties.
Results: The results show that pomegranate peel powder and cardamom does not cause any significant changes in the pH, but, during the storage, it was increased in the control samples. In all the samples, acidity was in the standard range till the 15^th day, then, increased acidity was observed. Volume index of the samples were enhanced compared to  the control samples. But, volume reduction was observed during the storage. Also, moisture and porosity in the samples were increased. Then, they were reduced in the storage period. On the other hand, addition of powdered pomegranate peel increased hardness and ash, as well as reducing the cohesiveness. The sample a* and b* increased, and L* decreased. Overall, there was no significant changes in terms of sensory properties, however, all sensory factors were improved.
Conclusion: Adding red pomegranate peel powder to cupcake batter led to effective changes in rheological and organoleptic properties. The best treatment included 4.5% of red pomegranate peel powder and 0.06% of cardamom.