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

Abstract

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 T1 [100% RWF (control): 8.07] followed by T2 [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 T4 (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.

Keywords

• Pomegranate seed powder (PSP)
• defatted soybean flour (DSF)
• cookies
• Protein
• Sensory
• Crude fiber