Food science evaluation demonstrates enhanced nutritional and physical quality in pomegranate peel-fortified cookies, suggesting potential commercial bakery applications.
Results showed that a SOD was the best for drying PP powder in terms of compositional analysis. Addition of PP powder significantly (P < 0.05) enhanced the nutritional value, minerals profile and physical attributes of the fortified cookies. Sensory analysis of fortified cookies indicated that the cookies were acceptable to the sensory panel. Therefore, in conclusion, PP powder dried by SOD method could be used commercially in baking industries to provide nutritional enriched cookies to fulfill the dietary requirements of the people.
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Muhammad et al. (2023) studied this question.
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