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Effects of incorporating dragon fruit peel powder into cookies on their nutritional composition, microbial quality, and sensory properties |
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| รหัสดีโอไอ | |
| Creator | Zerin Akter |
| Title | Effects of incorporating dragon fruit peel powder into cookies on their nutritional composition, microbial quality, and sensory properties |
| Contributor | Munir Ibn Mahin, Abdul Rabbi Mredul |
| Publisher | Mahasarakham University |
| Publication Year | 2568 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 11 |
| Journal No. | 3 |
| Page no. | 257-271 |
| Keyword | Dragon fruit, peel, powder, cookies, development |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | 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. |
