Quality properties of high fibre cookies

Abstract

Cookies are a widely consumed convenient snack that can be enriched with other nutrients to address nutrient deficiencies. On the other hand, dietary fibre intake is reducing in contemprary diets. This study was aimed at enriching the fibre content of cookies and determining their quality properties. Fibre was prepared from pineapple and orange fruit pomace. Pineapple and orange extracted fibre were added singly or in combination at 10, 15, and 20% (w/w). The proximate composition and hardness of the cookies were determined. The result showed a 258% increase in fibre content. The ash and moisture content registered an increase too. Cookie hardness was reduced by about 41% on addition of fiber. Orange fibre had a greater impact on cookie sensory properties than pineapple fiber. Therefore, reformulation of cookies with fruit pomace fibre can be used to improve dietary fiber intake .