Development of carambola pomace based cookies and its consumer acceptability

Abstract

Agro industrial waste material is a rich source of various bio active components and fibre rich. Carambola pomace is a by-product of carambola juice processing unit. Fruit juice industries generate considerable amount of Carambola pomace as waste from fresh Carambola (Averrhoa carambola L.). However, the nutritional assets of Carambola pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, Carambola pomace was found to be indeed nutrient-rich. This pomace was subsequently employed in development of Carambola pomace cookies, as a functional snack. Carambola pomace with 5%, 10%, 15%, 20% and 25% were used to incorporate in cookies. The characterisation of the Carambola pomace cookies delineated their healthfulness in terms of antioxidant potential, and 5% Carambola pomace got maximum consumer acceptance. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.