Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Abstract

AbstractThe usage of underutilized and available fruit by-products is a recent trend in food product development. The study investigated the effect of yellow maize flour (YMF) and pineapple pomace flour (PPF) on some physicochemical qualities, antioxidant properties, and sensory attributes of breadnut seeds flour (BSF)-based cookies. The three flours (BSF, YMF, and PPF) were blended, and sixteen runs were generated to develop the functional cookies (FC). These FCs were evaluated for proximate analysis. Three cookie samples: R4 (80.63% BSF; 18.12% YMF; 1.25% PPF), R12 (97.50% BSF; 0.00% YMF; 2.50% PPF) and R13 (95.00% BSF; 0.00% YMF; 5.00% PPF) were selected. The selected samples with control (100% whole wheat flour cookies) were evaluated for some physicochemical, antioxidant properties, and sensory attributes. The ash and fiber contents were significantly higher than the control. Increase in Vit. B2 and Vit. C was observed as the addition of PPF was higher, while the K was found to be the highest mineral in all the samples. Insoluble dietary fiber was higher than insoluble fiber. The addition of different proportions of PPF to the flour blends significantly (p < 0.05) reduced the in vitro protein digestibility and increased the in vitro starch digestibility of FC. The phenol and DPPH contents increased with a higher proportion of PPF. The color properties showed an increase in L* and b* values due to YMF, while the addition of PPF caused an increase in a* values. The sensory score of the R12 was favorable when compared with the control.

Keywords

• food product development
• nutrition
• food analysis