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Development of high-fiber cookies supplemented with pomegranate seed flour
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High-fiber cookies were developed by incorporating pomegranate seed flour (PSF) at 5.0, 7.5, 10.0, 12.5, 15.0, 17.5 and 20.0%. Among these, cookies containing 15% PSF were identified as the best in baking quality and sensory attributes, making them suitable for further shelf-life studies. A decrease in moisture content was observed in cookies stored in polypropylene (PP) and aluminum (AL) packaging materials, making the cookies dry and eventually unacceptable. Water activity was higher in the control cookies compared to those made with PSF. Under ambient conditions, the cookies made with PSF remained acceptable for up to 75 days, while the sensory panel rejected the control cookies after 60 days. The overall acceptability of the cookies decreased during storage as they hardened due to moisture loss and changes in surface texture. Cookies with 15% PSF showed no visible microbial growth for up to 90 days of storage, but sensory properties began to decline after 75 days at 30±2°C. The fiber content in the developed cookies was measured as 5.82%.
Society for the Advancement of Horticulture
Title: Development of high-fiber cookies supplemented with pomegranate seed flour
Description:
High-fiber cookies were developed by incorporating pomegranate seed flour (PSF) at 5.
0, 7.
5, 10.
0, 12.
5, 15.
0, 17.
5 and 20.
0%.
Among these, cookies containing 15% PSF were identified as the best in baking quality and sensory attributes, making them suitable for further shelf-life studies.
A decrease in moisture content was observed in cookies stored in polypropylene (PP) and aluminum (AL) packaging materials, making the cookies dry and eventually unacceptable.
Water activity was higher in the control cookies compared to those made with PSF.
Under ambient conditions, the cookies made with PSF remained acceptable for up to 75 days, while the sensory panel rejected the control cookies after 60 days.
The overall acceptability of the cookies decreased during storage as they hardened due to moisture loss and changes in surface texture.
Cookies with 15% PSF showed no visible microbial growth for up to 90 days of storage, but sensory properties began to decline after 75 days at 30±2°C.
The fiber content in the developed cookies was measured as 5.
82%.
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