Formulation and Quality Evaluation of Fruit Peel Powder Incorporated Cookies
Authors
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Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Coimbatore – 641402, Tamil Nadu ,IN
K. Mahalakshmi Sangeetha -
Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Coimbatore – 641402, Tamil Nadu ,INP. Kavya
DOI:
https://doi.org/10.15613/fijrfn/2019/v6i1/184224Keywords:
Cookies, Formulation, Lemon Peel, Orange Peel, Pomegranate Peel, Quality Assessment.Abstract
The study aims to develop Lemon peel, Orange peel and Pomegranate peel incorporated cookies and to analyse selected nutrients in the product. The Lemon peel powder, Orange peel powder and Pomegranate peel powder were prepared and incorporated in cookies in varying proportions by replacing maida. The standard along with the variations were subjected to sensory evaluation. Organoleptic evaluation showed 2% level of incorporation of lemon and orange peel powder and 5% level of pomegranate peel powder were acceptable in cookies. Fruit peels improved the nutritional properties of the cookies. From the study, it is concluded that the Lemon peel, Orange peel, Pomegranate peel powder can be incorporated in cookies at 2, 2 and 5 percent levels respectively without adversely affecting the quality attributes. Food use of fruit peel is a way to address food security and waste management issues.
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