Development of Cookies Incorporated with Pomegranate Seed Powder and Defatted Soybean Flour

• Published in: International journal of fruit science Vol. 22; no. 1; pp. 504 - 513
• Main Authors: T, Harish, G, Bhuvaneshwari, S.L., Jagadeesh, Terdal, Deepa
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 31.12.2022; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Ash; Bakery products; Biological activity; Cookies; Crude fiber; defatted soybean flour (DSF); Dietary fiber; Flour; Food additives; Formulations; Functional foods & nutraceuticals; Micronutrients; Nutrients; Nutritional status; Phenolic compounds; Phenols; Phytochemicals; Pomegranate seed powder (PSP); Powder; Protein; Proteins; Seeds; Sensory; Sensory evaluation; Soybeans; Substrates; Wheat
• ISSN: 1553-8362; 1553-8621
• DOI: 10.1080/15538362.2022.2066044

Pomegranate seeds (PS) are valuable sources of bioactive phytochemicals and can be used as substrate for the production of nutritionally valuable and biologically active components that could find several applications as functional food ingredients, food additives, nutraceuticals and supplements and in phenolic-rich diets. Soybeans tend to play a dietary role despite the fact that they are excellent sources of protein, dietary fiber and a variety of micronutrients and phytochemicals. Soybean will improve the nutritional status of the bakery products when it is used partially to replace wheat flour. Thus, the aim of the present study was to investigate the potential use of pomegranate seed powder (PSP) and defatted soybean flour (DSF) as a functional ingredient in the development of cookies and to determine its effects on nutritional composition of cookies. Different concentrations of PSP (5%, 10%, 15% and 20%) and DSF (25% and 30%) have been fortified in cookies formulations by replacement of refined wheat flour (RWF). The highest scores for overall acceptability were recorded in the treatment T 1 [100% RWF (control): 8.07] followed by T 2 [70% RWF +5% PSP + 25% DSF: 7.73]. The best four treatments, along with the control were taken from the sensory evaluation were analyzed for nutrient composition. Among the different treatments, treatment T 4 (60% RWF +15% PSP + 25% DSF) recorded the highest protein (7.89%), ash (7.54%), crude fiber (17.10%) fat (24.54%) and total phenol content (18.40 mg GAE/g). Fortification of pomegranate seed powder and defatted soybean flour in cookies enhanced the nutrient composition.