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

Figures & data

Figure 1. Flow chart for preparation of cookies.

Table 1. Recipe for pomegranate seed powder and defatted soybean flour incorporated cookies.

			Other Ingredients
Treatments	Pomegranate Seed powder (PSP %)	Defatted soybean flour (DSF %)	Refined wheat flour (g)	Butter (g)	Sugar (g)	Baking powder (g)	Milk powder (g)
T1	0	0	100	50	50	2	5
T2	5	25	70	50	50	2	5
T3	10	25	65	50	50	2	5
T4	15	25	60	50	50	2	5
T5	20	25	55	50	50	2	5
T6	5	30	65	50	50	2	5
T7	10	30	60	50	50	2	5
T8	15	30	55	50	50	2	5
T9	20	30	50	50	50	2	5

Plate 1. Sensory evaluation of cookies incorporated with pomegranate seed powder and defatted soybean flour.

Table

Sugar-50 g	Milk powder-5 g	Butter-50 g	Baking powder-2 g
RWF- Refined wheat flour	PSP-Pomegranate seed powder	DSF-Defatted Soybean flour
NS- Non significant	*Score out of 9

Table 2. Effect of incorporation of pomegranate seed powder and defatted soybean flour on sensory evaluation and a* value of cookies.

Treatments	Color*	Flavor*	Taste*	Texture*	Overall acceptability	Average	Rank	a*
T1:100% RWF (control)	8.15^a	7.60	7.85	7.79	8.07	7.89	I	5.24 ^cd
T2: 70% RWF +5% PSP + 25% DSF	7.82^ab	7.74	7.77	7.73	7.73	7.76	II	5.89^bc
T3: 65% RWF +10% PSP + 25% DSF	7.65^ab	7.40	7.62	7.68	7.65	7.60	III	6.11^b
T4: 60% RWF +15% PSP + 25% DSF	7.43^abc	7.60	7.60	7.68	7.69	7.60	III	6.12^b
T5: 55% RWF +20% PSP + 25% DSF	7.10^c	7.56	7.52	7.52	7.42	7.42	VII	6.93^a
T6:70% RWF +5% PSP + 30% DSF	7.77^ab	7.50	7.55	7.39	7.38	7.52	V	5.56^c
T7: 65% RWF +10% PSP +30% DSF	7.63^b	7.48	7.38	7.15	7.45	7.42	VII	5.74^c
T8:60% RWF +15% PSP +30% DSF	7.43^ab	7.53	7.39	7.48	7.62	7.49	VI	6.41^ab
T9:55% RWF +20% PSP +30% DSF	7.05^c	7.80	7.67	7.54	7.71	7.56	IV	6.90^a
Mean	7.56	7.58	7.59	7.55	7.64	7.58	-	6.10
S.Em±	0.10	0.16	0.14	0.16	0.14	-	-	0.16
CD at 1%	0.45	NS	NS	NS	NS	NS	-	0.64

Values with different superscript letters indicate statistical difference

Note: CD at 1% level of significance S.Em: Standard Error Mean

Plate 2. Cookies incorporated with pomegranate seed powder and defatted soybean four.

Table

Sugar-50 g	Milk powder-5 g	Butter-50 g	Baking powder-2 g
RWF- Refined wheat flour	PSP-Pomegranate seed powder	DSF-Defatted Soybean flour
NS- Non significant	*Score out of 9

Table 3. Effect of incorporation of pomegranate seed powder and defatted soybean flour on nutritional quality of cookies.

Treatments	Moisture (%)	Protein (%)	Crude Fat (%)	Crude fiber (%)	Ash (%)	Total phenol content (mg GAE/g)	Antioxidant Activity (%)
T1:100% RWF	2.61	4.02^c	20.70^c	12.77^b	4.88^d	6.20^c	41.18
T2: 70% RWF +5% PSP + 25% DSF	2.74	6.18^b	21.32^c	15.41^a	5.40^c	9.00^c	44.71
T3: 65% RWF +10% PSP + 25% DSF	2.88	6.87^b	23.00^b	15.69^a	6.10^b	15.50^b	47.78
T4: 60% RWF +15% PSP + 25% DSF	3.06	7.89^a	24.54^a	17.10^a	7.54^a	18.40^a	51.11
Mean	2.82	6.24	22.39	15.24	5.98	12.28	46.19
S.Em±	-	0.19	0.29	0.46	0.09	0.70	-
CD at 1%	NS	0.79	1.23	1.91	0.37	2.88	NS

CD at 1% level of significance S.Em: Standard Error Mean

Values with different superscript letters indicate statistical difference

Figure 2. Effect of incorporation of pomegranate seed powder and defatted soybean flour on total phenol content and anti-oxidant activity of cookies.