This analysis reveals the chemical composition changes in cookies as pineapple pomace and ragi flour are incorporated, suggesting potential for healthier options.
Key Points
Cookies enriched with pineapple pomace and ragi flour improve protein content, showing a notable increase in protein levels with higher substitution amounts.
The moisture content increases as more pineapple pomace is added, indicating changes in the texture and consistency of the cookies.
A significant reduction in total and non-reducing sugar content was observed with increased pineapple pomace, contributing to lower glycemic values.
Healthier cookies could be developed by replacing refined wheat flour with fruit and grain by-products, enhancing nutritional quality.