Effect of Water Chest Nut and Apple Pomace Powder on the Quality Parameters of Cookies

The present study was conducted in National Institute of Food Science and Agriculture University Pakistan to utilize industrial waste Apple pomace and underutilize agriculture product water chest nut. Cookies were prepared with the addition of Apple pomace and water chest nut flour into wheat flour up to 45%. Proximate (moisture, fat, protein, ash, fiber, NFE), physical (diameter, thickness and spread ratio) and sensorial (color, flavor, taste, texture and overall acceptability) were determined. The results obtained after the statistically analysis predicated that moisture, ash and fiber increase while fat, protein and NFE decrease with the incorporation of AP and WC flour. Diameter, thickness and spread ratio also affected by the addition of AP and WC flour. All sensory parameters decrease with the addition of AP and WC but within acceptable range. Treatments T 3 (20%WF+40%AP+40%WCF) were more like among all treatments. So it can be concluded that AP and WC flour may be incorporated into the wheat flour for the preparation of cookies to increase nutritional value.