Development of a healthy cookie using lemon peel powder

Aim: Industrial fruit processing results in massive quantities of by-products, which can pose a risk of environmental pollution. Their utilization can aid in waste management. Although fruit by-products are valuable sources of bioactive compounds for formulating healthy food products, they may have a negative impact on sensory properties. In this study, we aimed to develop healthy cookies with good sensory acceptability by using lemon peel powder (LPP). Methods: The control sample and five samples incorporating LPP (2–10%) were prepared and analysed for proximate composition, physical, colour, and sensory properties, total phenolic content, vitamin C content, and antioxidant capacity. Results: LPP enhanced the nutritional and functional values of cookies. The cookies incorporated with the LPP had higher levels of ash and crude fibre in comparison with the control cookie. Moreover, they exhibited higher total phenolic content and antioxidant capacity. Vitamin C was detected in LPP-enriched cookies, with levels up to 2.66 mg/100 g. LPP enhanced the spread ratio and sensory scores such as appearance, flavour, and general acceptability. Conclusions: LPP (4–6%) may be considered as a preferred range for formulating healthy cookies with acceptable sensory properties.