Effects of incorporating dragon fruit peel powder into cookies on their nutritional composition, microbial quality, and sensory properties
Keywords:
Dragon fruit, peel, powder, cookies, developmentAbstract
This study investigates the effects of incorporating dragon fruit peel powder (DPP) into cookies on their nutritional composition, microbial quality, and sensory properties. Two formulations were prepared: a control (DPP0) and a formulation with 5% DPP (DPP5). Nutritional analysis revealed significant improvements in ash (2.42±0.03% in DPP5 and 2.15±0.02% in DPP0), crude protein (7.69±0.14% in DPP5 and 6.75±0.02% in DPP0), crude fiber (0.82±0.08% in DPP5 and 0.09±0.02% in DPP0), and crude fat (27.63±0.04% in DPP5 and 26.63±0.02% in DPP0). Moisture content slightly decreased (4.50±0.14% in DPP5 and 4.78±0.21% in DPP0), and carbohydrate content was lower in DPP5 (56.94±0.03%) compared to DPP0 (59.60±0.19%). Over a 30-day storage period, the DPP5 cookies consistently showed lower microbial loads, starting from 0.5×10² CFU/g at day 5 to 1.9×10³ CFU/g at day 30, compared to DPP0, which ranged from 0.8×10² CFU/g to 2.2×10³ CFU/g over the same period. Sensory evaluation indicated a significant preference for DPP5 cookies, with mean scores for color (8.40±0.67), texture (8.28±0.55), odor (8.50±0.82), flavor (8.50±0.75), and overall acceptance (8.03±0.70), all surpassing those of the DPP0 cookies, which scored 7.25±0.63, 7.13±0.46, 7.05±0.68, 7.20±0.69, and 6.90±0.78, respectively. These results suggest that dragon fruit peel powder enhances the nutritional composition, microbial stability, and sensory appeal of cookies, making it a valuable ingredient for functional food development.
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