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

IF 2.4 3区 农林科学 Q2 HORTICULTURE International Journal of Fruit Science Pub Date : 2022-04-22 DOI:10.1080/15538362.2022.2066044
H. T, B. G., Jagadeesh S.L., Deepa Terdal
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Abstract

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.
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石榴籽粉和脱脂豆粉混合饼干的研制
石榴籽(PS)是具有生物活性的植物化学物质的宝贵来源,可以作为底物生产具有营养价值和生物活性的成分,这些成分可以作为功能性食品成分、食品添加剂、营养保健品和补充剂以及富酚日粮的多种应用。尽管大豆是蛋白质、膳食纤维和各种微量营养素和植物化学物质的极好来源,但它们往往在饮食中发挥作用。用大豆部分代替小麦粉,可改善烘焙产品的营养状况。因此,本研究的目的是探讨石榴籽粉(PSP)和脱脂豆粉(DSF)作为功能成分在饼干开发中的潜在应用,并确定其对饼干营养成分的影响。通过替代精制小麦粉(RWF),在饼干配方中强化了不同浓度的PSP(5%、10%、15%和20%)和DSF(25%和30%)。总体可接受性得分最高的是T1治疗[100% RWF(对照):8.07],其次是T2治疗[70% RWF +5% PSP + 25% DSF: 7.73]。从感官评价中选取最佳的4个处理,并与对照进行营养成分分析。不同处理中,T4 (60% RWF +15% PSP + 25% DSF)处理的蛋白质(7.89%)、灰分(7.54%)、粗纤维(17.10%)、脂肪(24.54%)和总酚含量(18.40 mg GAE/g)最高。在饼干中添加石榴籽粉和脱脂豆粉可以提高饼干的营养成分。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Journal of Fruit Science
International Journal of Fruit Science Agricultural and Biological Sciences-Agronomy and Crop Science
CiteScore
6.40
自引率
0.00%
发文量
64
审稿时长
10 weeks
期刊介绍: The International Journal of Fruit Science disseminates results of current research that are immediately applicable to the grower, extension agent, and educator in a useful, legitimate, and scientific format. The focus of the journal is on new technologies and innovative approaches to the management and marketing of all types of fruits. It provides practical and fundamental information necessary for the superior growth and quality of fruit crops. This journal examines fruit growing from a wide range of aspects, including: -genetics and breeding -pruning and training -entomology, plant pathology, and weed science -physiology and cultural practices -marketing and economics -fruit production, harvesting, and postharvest
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