Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends

Figures & data

Table 1. Formula for the production of cookies from PPF and wheat flour

Ingredients (g)	PPF0	PPF5	PPF10	PPF15
Refined flour	180	171	162	153
Pitaya peel flour	–	9	18	27
Sugar	60	60	60	60
Butter	100	100	100	100
Egg (unit)	1	1	1	1
Milk powder	6	6	6	6
Baking powder	3.5	3.5	3.5	3.5
Sodium chloride salt	1	1	1	1
Vanilla essence (mL)	2	2	2	2

Notes: PPF5, refined flour substituted with 5% PPF; PPF10, refined flour substituted with 10% PPF; PPF15, refined flour substituted with 15% PPF.

–, Indicates without ingredient.

Table 2. Nutritional compositions and water activity of cookies

Composition	PPF0	PPF5	PPF10	PPF15
Moisture (%)	4.35^b ± 0.59	4.66^b ± 0.19	1.98^a ± 0.75	2.79^a ± 0.01
Ash (%)	2.17^a ± 0.04	2.39^b ± 0.03	2.73^c ± 0.04	3.11^d ± 0.11
Crude protein (%)	6.73^a ± 0.33	7.04^a ± 0.02	6.92^a ± 0.00	6.85^a ± 0.00
Crude fat (%)	26.62^b ± 0.22	26.59^b ± 0.20	26.80^b ± 0.01	25.87^a ± 0.06
Crude fiber (%)	0.07^a ± 0.07	0.73^b ± 0.10	1.43^c ± 0.05	2.00^d ± 0.13
Carbohydrate (%)	60.43^b ± 0.08	59.42^a ± 0.19	61.17^c ± 0.02	61.32^c ± 0.02
Water activity (aw)	0.35^a ± 0.00	0.38^b ± 0.00	0.26^c ± 0.00	0.23^d ± 0.00

Notes: Values in the same row with different superscripts are statistically significant from each other (p < 0.05).

PPF5, refined flour substituted with 5% PPF; PPF10, refined flour substituted with 10% PPF; PPF15, refined flour substituted with 15% PPF.

Table 3. Physical properties of cookies

Parameter	PPF0	PPF5	PPF10	PPF15
Weight loss (g)	0.90^a ± 0.04	0.97^a ± 0.07	0.93^a ± 0.03	0.94^a ± 0.01
Diameter (mm)	17.27^b ± 0.02	17.15^a ± 0.01	17.36^c ± 0.03	17.41^c ± 0.03
Thickness (mm)	2.92^b ± 0.02	2.91^b ± 0.02	2.85^a ± 0.04	2.87^a ± 0.09
Spread ratio (mm)	5.90^a ± 0.06	5.88^a ± 0.06	6.09^b ± 0.09	6.00^ab ± 0.05
Hardness (kg)	1.40^a ± 0.71	1.54^a ± 0.18	1.67^a ± 0.22	1.31^a ± 0.19

Notes: Values in the same row with different superscripts are statistically significant from each other (p < 0.05).

PPF5, refined flour substituted with 5% PPF; PPF10, refined flour substituted with 10% PPF; PPF15, refined flour substituted with 15% PPF.

Table 4. Color attributes of cookies

Attributes	PPF0	PPF5	PPF10	PPF15
L*	62.14^c ± 2.90	43.73^b ± 7.67	41.68^b ± 3.17	28.50^a ± 4.14
a*	−1.32^a ± 0.13	7.43^b ± 1.09	10.80^c ± 1.36	10.87^c ± 1.42
b*	28.08^c ± 0.85	20.65^b ± 1.89	18.50^ab ± 0.08	17.83^a ± 1.72

Notes: Values in the same row with different superscripts are statistically significant from each other (p < 0.05).

PPF5, refined flour substituted with 5% PPF; PPF10, refined flour substituted with 10% PPF; PPF15, refined flour substituted with 15% PPF.

L^*, Lightness (L = 100; white and L = 0; black); a*, green chromaticity (−60) to red (+60); b*, blue chromaticity (−60) to yellow (+60).

Table 5. Sensory evaluation of cookies

Parameter	PPF0	PPF5	PPF10	PPF15
Color	5.73^b ± 1.31	4.80^a ± 1.54	5.10^a ± 1.26	4.93^ab ± 1.48
Aroma	5.10^a ± 1.15	5.13^a ± 1.30	5.50^a ± 1.04	5.37^a ± 1.35
Texture	4.67^a ± 1.70	5.10^a ± 1.47	5.23^a ± 1.40	4.93^a ± 1.66
Flavor	4.33^a ± 1.51	5.27^b ± 1.57	4.53^ab ± 1.45	4.67^ab ± 1.47
Overall acceptability	4.97^a ± 1.45	5.27^a ± 1.46	5.50^a ± 1.25	5.23^a ± 1.54

Notes: Values in the same row with different superscripts are statistically significant from each other (p < 0.05).

PPF5, refined flour substituted with 5% PPF; PPF10, refined flour substituted with 10% PPF; PPF15, refined flour substituted with 15% PPF.