Physico-chemical, sensory and textural attributes of apple pomace powder supplemented fibre rich cookies

Abstract

Present study was carried for exploration of apple pomace powder (APP) for fibre enrichment of cookies. Fibre rich cookies were prepared by substituting refined wheat flour with APP at 5, 10, 15, 20 and 25% and evaluated for its physical, chemical, sensory and textural characteristics. The weight and thickness of the cookies increased whereas the diameter, spread ratio and spread factor decreased with the increase in APP in flour blend. The moisture and crude fibre content increased whereas the protein and carbohydrates decreased with the increase in the incorporation of APP. The hardness of the cookies increased with increase in the level of incorporation of APP in the flour blends. APP decreased the colour and appearance score of cookies with the increase in the level of incorporation. The taste and flavour of cookies improved with the incorporation of APP. Texture score of the cookies decreased with the increase in the level of supplementation. Cookies with 10% APP were found to be most acceptable due to better taste and flavour.