Science Letters

Physicochemical and rheological study of orange pulp fortified cookies

Ehsan ul Haque 1, Muhammad Shakeel Hanif 1, Muhammad Nadeem 2, Arshad Mehmood 2*, Muhammad Ibrar 3, Zafar Iqbal 3, Saqib Jabbar 2

1 Citrus Research Institute, Risala No. 5, Sargodha, Pakistan

2 Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

3 Cereal Research Institute, Ayub Agriculture Research Institute, Jhang raod, Faislabad, Pakistan

Abstract

This study was aimed to find out the effects of supplementation of wheat cookies with orange pulp fiber at 0%. 3%, 6%, 9% levels. The orange pulp fiber used was contained of protein 7.40%, fat 2.19%, moisture 8.10%, fiber 7.31%, ash 2.55%, water holding capacity 4.71%, oil holding capacity 1.91% and pH 3.81. The rheological analysis showed that with the addition of orange pulp fiber, water absorption and mixing tolerance index were increased while dough development time and dough stability were decreased among the treatments. Variance analysis of the formulations used for making cookies showed signi?cant differences (P?0.05) for appearance, ?avor, texture, and overall acceptance. So it can be concluded that orange pulp fiber may be used as a food additives to gain nutritional and health benefits.

Keywords: Supplementation, orange pulp fiber, water holding capacity, oil holding capacity, rheological, sensory characteristics.

Received February 05, 2015 Revised March 22, 2015 Published online first April 30, 2015

*Corresponding Author Arshad Mehmood Email arshadfst@yahoo.com Phone 0092-313-3716744