Development and Quality Assessment of Value-added Cookies With Partial Replacement of Wheat Flour by Fruits Pomace Flour

Abstract

The presentinvestigationwascarriedouttodevelop the value-added cookies with partial replacement of wheat flour by apple and pineapple pomace flour. The analysis of flours wasdonetoevaluatethephysico-chemical and functionalproperties. Experiments were also conducted to evaluate the physico-chemical, physical properties, and sensory quality of the developed cookies.Cookies were prepared by blending the wheat flour with apple and pineapple pomace flours in the ratios of T0=100:00:00,T1=80:10:10,T2=70:15:15 and T3=60:20:20respectively. After preparation, cookies were stored inhigh-density polyethylene (HDPE) for 120 days for storage study. The physical properties and color index (L*, a*, b* values) of cookies were determined just after preparation. Duringstorageofflours, moisturecontentincreasedwhileash content,protein content,fat, dietary fibre, carbohydrate andpHdecreasedduringstorage.Duringstorageofcookies,highestmoisture,ash, protein and carbohydrate wasfoundincookiesincorporated with 60% wheat flour, 20 % apple pomace flour and 20% pineapple pomace flour (T3) sample whereas lowest in T0 sample having 100% wheat flour and pH wasobserved maximumincontrolsamples T0andminimumin T3 sample of cookies.Ourfindingsshowedthatonthebasisofsensorialanalysis,theoverallacceptabilityof cookies sample (T3) containing 60% wheat flour, 20 % apple pomace flour and 20% pineapple pomace flour had the highest overall acceptability compare to other samples. The study also indicated that cookies prepared by incorporated apple and pineapple pomace flour were nutritionally superior than control cookies and product could be stored safely up to 120 days.