Physico-chemical and sensory characteristics of pomegranate peel powder enriched defatted soy flour fortified cookies

Abstract

The study on utilization of pomegranate peel powder (PPP) and defatted soybean flour (DSF) in cookies was undertaken to upgrade the nutritional quality as well as protein deficiency and assess the acceptability. The cookies were prepared from composite flours by incorporating 2.5 and 5 g of pomegranate peel powder with corresponding 25 and 30 g of pomegranate peel powder into refined wheat flour (RWF). The cookies were analyzed for their physical properties, chemical composition and sensory properties. The spread ratio, width and thickness of the cookies decreased from 1.39 to 1.36, 3.71 to 3.28 and 2.66 to 2.41cm with the increase of PPP and DSF in the blends. With the increase in the concentration of PPP and DSF, there was an increase in protein content and decrease in Carbohydrate and calorific value was observed. The Protein content of the cookies supplemented with 5% PPP and 30% DSF was the highest (8.62%). The cookies supplemented with PPP and DSF up to 5% and 30% level were of acceptable sensory quality.