Utilization of kinnow pomace powder as a functional dietary fiber in cookies: Effects on physicochemical characteristics
Keywords:
Kinnow pomace powder, functional foods, physicochemical properties, antioxidant activity, food fortificationAbstract
Citrus juice processing by-product Kinnow pomace is a functional food ingredient rich in dietary fibers, bioactive constituents and nutrients. This review examines the application of Kinnow pomace powder as a fiber in cookies and its effect on their physicochemical properties. The addition of Kinnow pomace powder not only boosts the fiber content but also the antioxidant capacity, mineral and vitamin content of cookies. However, it affects key physicochemical characteristics, such as moisture content, texture, color, spread ratio and acceptability. A moderate replacement (10-15%) appears to be a good compromise for improved nutritional properties and sensory quality. High inclusion rates may cause a darker appearance, increased hardness and slightly lower acceptance. In addition, the use of Kinnow pomace can contribute to sustainable development in the food industry by utilizing agricultural waste and increasing the value of the food. To summarise, Kinnow pomace powder has the potential to be used as a bakery product ingredient, particularly for cookies, to address the demand for healthful and sustainable foods.
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