Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders

Abstract

Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.

Effect of Different Treatments on Quality of Nutri-Enriched Cookies Fortified with Pomegranate Peel Powder and Defatted Soybean Flour

“…The variation if crude fibre content of treatment depends on the level of fortification with other ingredients. These results are in close conformity with Zaker et al, (2016);Sindhu et al, (2016); Khapre et al, (2015) in studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition; Uchoa et al, (2009) in the study of cookies supplemented with fruit powders; Sindhu et al, (2016);Hanan and Rasha (2012) reported in study of nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peels powders; Ingle and Thorat, (2012) Nassar et al, (2008) also revealed increase in fibre with increase in mandarin peel percentage in biscuit, Youssef and Mousa (2012) also reported increase in fibre content in biscuit with addition of different citrus peel powder.…”

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

“…Furthermore, the incorporation of cashew apple and guava residues from the fruit juice industry as ingredients in cookie formulations has been shown to significantly improve the total fiber and protein contents of modified products with respect to those of control products. The supplementation seems to be suited for wheat flour substitution, and it is possible to obtain cookies with value-added food ingredients within the proposed standards [28]. Studies have shown that bioactive phytochemicals may have beneficial effects against several types of human cardiovascular diseases [29], and cancers and may also possess anti-aging properties [30].…”

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

“…Moreover, fruit fibers, in general, have better nutritional quality than those found in cereals due to their significant content of associated bioactive compounds (flavonoids, carotenoids, etc.) and lower phytic acid content (Uchoa et al, ). Therefore, cookies containing raspberry and blueberry fiber concentrates as functional ingredients may significantly contribute to enhancement of DFs status of celiac patients.…”