Development of de-oiled pomegranate seed cake based fiber rich cookies

Abstract

The present investigation was carried out to study the effect of pomegranate de-oiled seed cake powder (PSCP) on nutritional and sensory properties of cookies. Whole wheat flour was replaced by 0, 5, 7, 9, 11 and 13 percent (w/w) PSCP for preparation of cookies. The cookies were evaluated for the nutritional, textural and organoleptic attributes. The moisture content, ash, crude fat, crude protein and crude fiber content of cookies were increased from 3.3 0.40, 24.01, 9.57 and 3.18 percent to 4.4, 0.61, 25.48, 10.75 and 7.49 percent respectively. The treatment T3 obtained higher scores for organoleptic attributes as compared to other treatments. Breaking force was increased with the increase in PSCP. However among all the treatments, T3 (7% PSCP) was found better and mostly acceptable than other treatments. Thus (T3) 7% PSCP can be incorporated in formulation of cookies without affecting their overall acceptability.