Effect of date powder and peach pomace powder on the microstructure and functional attributes of cookies

Authors

  • Shahida Shabnam Department of Food Technology Islamic University of Science and Technology, Awantipora, Kashmir, India Author
  • Aamir Hussain Dar Department of Food Technology Islamic University of Science and Technology, Awantipora, Kashmir, India Author
  • Mohsin Bashir Aga Department of Food Technology Islamic University of Science and Technology, Awantipora, Kashmir, India Author
  • Shafat Ahmad Khan Department of Food Technology Islamic University of Science and Technology, Awantipora, Kashmir, India Author

Keywords:

Cookies, peach powder,, date fruit, wheat flour, nutritional quality, color

Abstract

The effect of partial replacement of wheat flour with a 1:1 mixture of peach pomace powder and date palm fruit powder of cookies was  studied. Date powder and peach pomace powder were incorporated into wheat flour at different levels (2, 4, and 6%) and their effects  on the quality of cookies were investigated. The water absorption gradually increased by increasing the levels of peach and date  powder. Incorporation of date and peach powder mixture decreased the spread ratio and diameter of the cookies from 52.18 to 46.42  mm and 51.93 to 49.03 mm respectively, while the thickness increased from 9.86 to 10.56 mm. However, the hardness decreased  with an increase in the addition of the date and peach powder mixture concentration. Moisture, ash, crude fiber, protein, and fat  content were found higher in cookies prepared from the different percentage of date and peach powder mixture. Air spaces were  visualized in the case of the control sample and these spaces decreased with an increase in the concentration of date and peach  powder. Supplementation of date and peach powder of a 6 % level showed gelatinized starch granules trapped in the protein matrix.  

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Published

2020-08-31

How to Cite

Shabnam, S., Dar, A.H., Aga, M.B., & Khan , S.A. (2020). Effect of date powder and peach pomace powder on the microstructure and functional attributes of cookies . Journal of Postharvest Technology, 8(3), 37–49. Retrieved from https://acspublisher.com/journals/index.php/jpht/article/view/15329