Development and quality evaluation of Pineapple Pomace Powder fortified biscuits

Abstract

The present investigation was carried out to study the preparation of pineapple pomace powder biscuit as a valuable healthful food. Many by-products of fruits could be profitably used for development of value added products. The pineapple pomace was obtained during extraction of pineapple juice which is used as rich source of dietary fibre. Fibre rich biscuits were prepared by substituting whole wheat flour with pineapple pomace powder at 5%, 10%, and 15% respectively and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. Results obtained showed that weight and thickness of the Biscuits increased whereas the diameter and spread ratio decreased with the increase in Pineapple pomace powder in flour blend. The moisture, crude fibre and ash content increased whereas the protein and carbohydrate content decreased with the increase in Pineapple Pomace Powder in flour blend. The fat content of the biscuits showed no pronounced variation. The hardness of the biscuits increased with increase in the level of incorporation of Pineapple pomace powder in the flour blends. The Addition of PPP had adverse effect on colour of biscuit; however the texture score decreased with the increase in the level of PPP. Finally it was concluded that biscuits with 10% PPP were found to be most acceptable due to attractive appearance; and better taste and flavour.