STUDY ON DEVELOPMENT OF NUTRI-ENRICHED COOKIES FORTIFIED WITH POMEGRANATE PEEL POWDER AND DEFATTED SOYBEAN FLOUR
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Date
2017-06
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UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT
Abstract
An investigation entitled “Studies on development of nutri-enriched cookies
fortified with pomegranate peel powder and defatted soybean flour” was carried out
through three systematically laid out experiments in the Department of Post Harvest
Technology, College of Horticulture, Bagalkot, Karnataka during the year 2016-17.
Firstly the proximate composition of pomegranate peel powder and defatted
soybean flour was analyzed for moisture, ash, fat, fibre, protein, carbohydrate, total
phenol content, antioxidant activity, minerals and colour value (L*, a*, b*).
In the 1st experiment, nutri-enriched cookies were prepared by fortifying with
pomegranate peel powder (PPP) and defatted soybean flour (DSF) in different
proportions. Among different treatments T2 [72.5% Refined wheat flour (RWF)
+2.5% pomegranate peel powder (PPP) + 25% defatted soybean flour DSF], T3 [70%
RWF + 5% PPP + 25% DSF] and T7 [65% Refined wheat flour + 5% Pomegranate
peel powder + 30% Defatted soybean flour] were found optimum by scoring
maximum sensory scores among 9 treatments.
In the 2nd experiment, best three treatments from 1st experiment along with
control were taken for nutritional quality analysis. The composition of T7: 65% RWF
+ 5% PPP + 30% DSF was found high in protein (8.62%), crude fibre (19.46%), total
phenol content (21.15mg GAE/g) and calcium (96.54 mg/g) was found nutritionally
superior to all other treatments and it also scored highest in sensory scores and this
treatment was subsequently taken for storage studies by using different packaging
materials.
In the 3rd experiment the cookies, that are nutritionally superior with highest
sensory score along with control were packed in four different packaging materials
(P1-Glass jar, P2-Aluminum foil pouch, P3- HDPE and P4-Polypropylene box) to
know their storage stability. The cookies packed in aluminum foil pouch were found
to be superior for nutritional and sensory attributes over P1, P3 and P4 during storage
period of 3 months under ambient conditions.
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