Effect of date powder and peach pomace powder on the microstructure and functional attributes of cookies
Keywords:
Cookies, peach powder,, date fruit, wheat flour, nutritional quality, colorAbstract
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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