Quality properties of high fibre cookies

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dc.contributor.author Kakyali, Noah
dc.date.accessioned 2022-06-15T04:04:54Z
dc.date.available 2022-06-15T04:04:54Z
dc.date.issued 2022-03-23
dc.description A Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere University en_US
dc.description.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 . en_US
dc.identifier.citation Kakyali, N. (2022). Quality properties of high fibre cookies [Unpublished undergraduate dissertation]. Makerere University, Kampala en_US
dc.identifier.uri http://hdl.handle.net/20.500.12281/13067
dc.language.iso en en_US
dc.publisher Makerere University en_US
dc.subject Quality properties en_US
dc.subject High fibre cookies en_US
dc.title Quality properties of high fibre cookies en_US
dc.type Thesis en_US
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