Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

Abstract

In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin (Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) pomace powder (CPP). Two different soft wheat flour (Gerek-79 and Guadalupe) were substituted by 4 levels of PPP and CPP (10%, 15%, 20% and 25%) and the effects of increased levels of PPP and CPP on the farinogram properties of wheat flour dough and chemical composition, physical, textural and organoleptic properties of cookies were investigated. Addition of PPP and CPP increased water absorption (approximately 1.5 times), stability and development time as measured by farinograph. Cookies supplemented with PPP and CPP became darker with increasing levels of fiber and the creamy-yellow color of the control samples turned into orange-yellow. Addition of PPP and CPP decreased the spread ratio but increased breaking strength of cookies. Enriched cookies exhibited 1.5-2 times strength than control. In consideration of the results of sensory evaluation, it can be concluded that overall acceptability values decreased depending on increasing levels of PPP and CPP. Highly acceptable cookies could be obtained by incorporating PPP and CPP in both flour samples.

Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies

“…The color of the cookies supplemented with ELP was significantly reduced in all treatments compared to control, this may be attributed to the chlorophyll composition of leaves. Similar changes in the color of the manufactured products had been described by Turksoy and Ozkaya (2011). They reported reductions in color evaluations in treatments supplemented with carrot powder.…”

Composition of by-products from cooked fruit processing and potential use in food products

“…One example is cereal by-products, which find applications in food as sources of dietary fiber (DF) (Nandeesh et al, 2011;Elleuch et al, 2011;Hu et al, 2009). Research studies in the literature provide other examples of residues from agricultural processing used as sources of DF, either vegetables (Turksoy and Ö zkaya, 2011;Mei et al, 2010) or processed fruits (Gó recka et al, 2010;Elleuch et al, 2008;Grigelmo-Miguel et al, 1999a;GrigelmoMiguel and Martín-Belloso, 1999). Fiber preparations can be used in food as flour substitutes in bread, cookies or pasta; they have also been added in soups, sauces, mayonnaise, jams (Grigelmo-Miguel and Martín-Belloso, 1999), spreads, dairy products, drinks, processed meat (Galanakis et al, 2010) and cakes (Grigelmo-Miguel et al, 1999b).…”

“…Thus, fiber-rich by-products may be incorporated into food products as inexpensive and non-caloric bulking agents, as enhancers of water and oil retention and to improve emulsion or oxidative stabilities (Elleuch et al, 2011). How much to add depends on processing difficulty and the effect of the DF on the sensory qualities of fiber-enriched products (Kale et al, 2011;Turksoy and Ö zkaya, 2011;Vitali et al, 2009).…”

Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

“…Cookies are widely accepted and consumed in nearly all parts of the world due to being ready to eat, affordable, having good nutritional qualities, a wide range of tastes and a long shelf life [Turksoy & Özkaya, 2011]. They are snacks which can be easily enriched with by-products from the wine-making industry that are rich in bioactive compounds.…”