An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder

ABSTRACT The seeds are currently a waste product from the luffa sponge (exfoliator) production. Luffa seeds could be a new and innovative sustainable ingredient as they offer nutritional benefits. Before they can be considered for use in different food products, their sensory properties and consumer acceptability need to be determined. The study aimed to use luffa seed powder in a baking application (cookies). Cookies were created with increasing amounts of luffa seed powder substituted into the cookie formulation for the flour. The cookies contained 0% (control), 2%, 4%, 7%, and 9% luffa seed powder. The cookies were then evaluated with a consumer acceptability trial ( n = 96) using hedonic scales, check‐all‐that‐apply, and a comment question. The luffa seed powder at all levels of incorporation negatively impacted the hedonic scores. As the amount of luffa seed powder increased, the participants identified many off‐flavors and textures. The textural properties (dry, hard, and grainy) as well as earthy and aftertaste negatively impacted the overall liking scores of the cookies with 7% and 9% luffa seed powder. The participants also identified that the green color of the cookies containing luffa seed powder decreased their liking. The participants identified that they would be interested in luffa seed powder if it has health benefits or is sustainable; however, currently luffa seed powder does not possess desirable sensory properties when added to cookies.