Impacts of Flacourtia jangomas pomace powder on cookie dough and product quality

This study evaluated the effects of adding Flacourtia jangomas pomace powder (FJPP) into cookie formulation to produce a product with high-antioxidant and dietary fiber levels. FJPP contained a total phenolic content of 1178 ± 77 mg gallic acid equivalent (GAE)/100 g dry weight and a total dietary fiber (TDF) content of 67.68 ± 0.03 g/100 g dry weight. The properties of blends composed of wheat flour and FJPP (at 0–20% inclusion levels) were evaluated for their pasting and farinograph characteristics. Correspondingly, the cookie dough prepared from these blends was analyzed for its rheological and texture properties. An increase in the FJPP ratio significantly increased dough hardness, elasticity (G'), and viscosity (G''), but slightly reduced cohesiveness and springiness. Furthermore, the cookies produced from these blends were assessed for their nutritional, physical, functional, and sensory quality. The incorporation of FJPP reduced the glycemic index and enhanced functional properties, including glucose adsorption and cholesterol-binding capacity. Increasing FJPP substitution resulted in darker and harder cookies with lower overall acceptability compared with the control. Overall, among the substitution levels evaluated, 15% FJPP provided a favorable balance between improved nutritional and functional properties and acceptable physical and sensory quality.