Nutritional and sensory evaluation of functional cookies fortified with Amra (Spondias pinnata) and Harad (Terminalia chebula) peel powders

Balanced diet that includes functional foods has increased interest in new ingredients with beneficial effects. In this research, the development, nutritional and sensory acceptability of functional cookies incorporated with peel powders of two underutilized fruits Amra (Spondias pinnata) and Harad (Terminalia chebula) have been reported. Powdered peels were added to a conventional cookie formulation at three levels (5% 10% and 15%) to investigate the effect of peel powders on nutritional composition such as total phenolic content (TPC), antioxidant activity (AA), and dietary fiber (DF). The attributes (appearance, taste, texture, aroma and overall acceptability) were evaluated by sensory aspects based on 9-point hedonic scale. The results showed an increase trend of antioxidant activity of cookies and dietary fiber content due to an increase in peel powder in cookies, with a significant increase in cookies containing 10% peel powder that received the highest score of nutrition enhancement without affecting the sensory quality. Cookies with 15% peel powder were best in functional properties, scored lower in sensory evaluation due to excessive bitterness and dark color. Proximate analysis indicated an increase in crude fiber and ash content in accordance with the functional food concept. Cookies fortified with 10% were proved to have superior mean scores in most sensory attributes based on statistical analysis, and thus this level is considered as optimal for product development. This investigation demonstrates the feasibility of the use of Amra and Harad peel powders as cost-effective and green ingredients in the production of baked goods with better functional and nutritive benefits. Their incorporation into regularly-consumed foods such as cookies would be a pragmatic solution for improving nutrition and diminishing excess agricultural produce by adding value to it.