Formulation and acceptability of High Fiber Cookies made from Pink Guava (Psidium Guajava) Decanter/ agro waste: Sustainability

Author

ASSOC PROF CHEK ZAINI HASSAN
Chek Zaini H, C.W. Zanariah C.W. N,  Sakinah N and Zaiton H.
Faculty Science and Technology, Universiti Sains Islam Malaysia,
Bandar Baru Nilai, 71800 Nilai,
Negeri Sembilan.
Tel: 06-7987062  Fax: 06-7987010  E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Language

English

Title

Formulation and acceptability of High Fiber Cookies made from Pink Guava (Psidium Guajava) Decanter/ agro waste: Sustainability

Proceeding

7th INTRACOM – 2nd ICBWI 2009

Date

23th July 2009

Place Held

PWTC, Kuala Lumpur

Abstract

Pink Guava (Psidium guajava) products are still underutilized while the demand for health oriented, high fiber products are also increasing. The study attempts to follow the trend of finding new sources of fiber as ingredients for food industry from pink guava, focusing on the different components of guava, the decanter waste (referred to as scrubs), the seeds and the leaves.  Cookies formulated by different variations (5, 10, 15, 20, 25, 30 35, 40, 50, and 75 %) of the pink guava parts and other ingredients were evaluated for crude fiber, protein, fat, energy, width, thickness, spread ratio and overall acceptance. Results indicated that crude fiber was significantly (P≤ 0.05) higher ranging from 2.8- 33.3 %. The highest value was noted from guava scrub cookies, but no significant differences in protein and fat from the control (0%) cookies, even though decreasing amount of protein were detected.  The mastication energy (from 0.72 up to 7.02 N.mm) and the thickness of guava supplemented cookies increased (from 6.55 to 7.65 mm), whereas width (from 47.52 to 45.17 mm) and spread ratio decreased with the increasing level of guava solids incorporated.  This study shows that the best variation is the 30% substitution of guava scrubs and 40% of guava seeds and leaves  with commercial fine flour in the cookies resulted in a highly acceptable sensory scores (guava taste, appealing crust colour and appearance, crunchy mouth feel texture), and excellent storage quality.  Between the two; the 40% of guava seeds and leaves cookies results in significantly different (P≤0.05) overall acceptability compared to the control.  Therefore, decanter waste (scrubs, and seeds) of pink guava, could be utilized for the preparation of cookies and other food products with improved functional and nutraceutical properties.

Keywords

Psidium Guajava

Session

Symposium 1B (ICBWI)

Topic

Natural & Safe Food Product