Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies

DOI: 10.18805/ajdfr.DR-1268    | Article Id: DR-1268 | Page : 327-331
Citation :- Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies.Asian Journal Of Dairy and Food Research.2017.(36):327-331
Prashant Sahni and D.M. Shere ftech.sahni@gmail.com
Address : Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India
Submitted Date : 19-06-2017
Accepted Date : 23-08-2017

Abstract

Fibre rich cookies were prepared by substituting refined wheat flour with carrot pomace powder (CPP) at 5%, 10%, 15%, 20% and 25% and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. The weight and thickness of the cookies increased whereas the diameter, spread ratio and spread factor decreased with the increase in CPP in flour blend. The moisture, crude fibre and ash content increased whereas the protein and carbohydrate content decreased with the increase in CPP in flour blend. The fat content of the cookies showed no pronounced variation. The hardness of the cookies increased with increase in the level of incorporation of CPP in the flour blends. CPP improved the appearance of cookies by imparting it attractive colour; however the texture score decreased with the increase in the level of supplementation. Cookies with 10 % CPP were found to be most acceptable due to attractive appearance; and better taste and flavour. 

Keywords

Carrot pomace powder Cookies Fibre

References

  1. A.A.C.C. (1976). American Association of Cereal Chemists 7th Ed. 
  2. A.A.C.C. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. 
  3. Ajila, C.M., Leelavathi, K., Rao, U.J.S.P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48: 319-326. 
  4. Bakhru, H.K. (1993). Foods that Heal-The natural way to good health. Orient Paperbacks, Delhi.
  5. Bohm, V., Otto, K. and Weissleder, F. (1999). Yield of juice and carotenoids of the carrot juice production, In: Symposium Jena-    Thuringen, Germany. 115-119.
  6. Gaines, C.S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size and hardness. Cereal Chemistry, 67: 73-77. 
  7. Hernández-Ortega M., Kissangou G., Necoechea-Mondragón H., Sánchez-Pardo M. E., Ortiz-Moreno A. (2013).Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids. Food and Nutrition Sciences, 4: 1037-1046.
  8. Kohajdová, Z., Karovicová, J., and Jurasová, M. (2012). Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientiarum Polonorum Technologia Alimentaria, 11(4): 381-387.
  9. Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013). Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116: 362–368. 
  10. Labuschagne, M.T., Coetzee, M.C.B., Van Deventer, C.S. (1996). Biscuit making quality prediction using heritability estimation and correlations. Journal of the Science of Food and Agriculture, 70: 25-28. 
  11. Masoodi, F.A., Chauhan, G.S., Tyagi, S.M., Kumbhar, B.K., Kaur, H. (2001). Effect of apple pomace incorporation on rheological characteristics of wheat flour. International Journal of Food Properties, 4: 215-223.
  12. Mridula, D. (2011).Physico-chemical and sensory characteristics of b-carotene rich defatted soy fortified biscuits. African Journal of Food Science, 5(5): 305 – 312. 
  13. Panse, V. S. and Sukhatme, P. V. (1984). Statistical Methods for Agricultural Workers, 3rd Edition, I.C.A.R., New Delhi, 70-72.
  14. Ranganna, S. (2011). Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd Edition, Tata Mcgraw Hill.
  15. Sahni, P. (2017, January 13). Why to waste ‘The Waste’? Make fibre rich cookies!. Daily Post, Daily Ludhiana, pp. P4
  16. Sahni, P. and Shere, D.M. (2016). Physico-chemical and Sensory Characteristics of Beetroot Pomace Powder Incorporated Fibre Rich Cookies. International Journal of Food and Fermentation Technology. 6(2), 309-315.
  17. Serena, A. and Kundsen, B. (2007).Chemical and physicochemical characterisation of co-products from vegetable, food and agro industries, Animal Feed Science and Technology, 139: 109–124. 
  18. Sharma, K., Karki, S., Thakur, N. and Attri, S. (2012). Chemical Composition, Functional Properties and Processing of Carrot—A Review. Journal of Food Science and Technology, 49(1): 22-32. 
  19. Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies. 19(4): 429-444.
  20. Slade, L. and Levine, H. (1994). In: [Faridi, H. (ed)] The science of cookie and cracker production. 23–141. 
  21. Smith, W.H. (1972). Hard semi-sweet biscuits. In: Biscuits, Crackers and Cookies: Technology, Production and Management, Vol. 1. Applied Science publishers Ltd., London, 466-473.
  22. Trowell H., Burkitt D. and Heaton K. (1985). Definitions of dietary fibre and fibre depleted foods and disease. Academic, London, 21– 30.
  23. Wade, P. (1988). Biscuit, Cookies and Crackers: The Principles of the Craft. Vol. 1. Elsevier Applied Science, London. 

Global Footprints