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Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies

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Abstract

The present study was conducted to utilize the commonly discarded pea processing industrial waste (pea pods) for the development of popularly consumed food as cookies. Sweet and salted cookies were prepared by substituting refined and whole wheat flour with pea pod powder at the levels of 5%, 10%, 15% and 20%. The effect of incorporation of pea pod powder on pasting properties of flour, dough characteristics, physical properties and organoleptic attributes of cookies was studied. With the increase in the level of incorporation of pea peel to wheat flour, water absorption capacity increases by 11–14% and dough development time by 1.8 to 2.3 min but decreased final viscosity by 39–49% and dough stability time by 3 min. Addition of pea peel powder to wheat flour improved the physical properties of cookies. On the basis of organoleptic score and physical properties, 10% substitution of whole wheat flour with pea peel powder was accepted. Addition of 10% pea peel powder to the cookies increased fiber content by 49%, insoluble fiber by 118% and soluble fiber by 77.5%. The optimized sweet and salty cookies were packed in different packaging materials and were stored at ambient conditions for 4 months. Cookies packed in aluminum laminate had shelf life beyond 4 months than other packaging materials. The cookies were organoleptically acceptable among the consumers and were rich in fiber. Thus, pea processing waste could be utilized as an ingredient for the development of nutritionally enriched cheap food products.

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Acknowledgements

The authors are highly thankful to the DST for providing facilities to carry out research under PURSE project—Phase II “Addressing food security through nationally enriched improved cultivars and technologies for swasth Bharat” and also to the University Grants Commission for providing financial assistance to carry the research.

Funding

This study was funded by University Grants Commission under Maulana Azad National Fellowship for minority students.

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Authors and Affiliations

  1. Department of Food Processing Technology, Sri Guru Granth Sahib World University, Fatehgarh Sahib, 140406, India

    Harinderjeet Kaur

  2. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India

    Amarjeet Kaur & Kamaljit Kaur

  3. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004, India

    Preetinder Kaur

Authors
  1. Harinderjeet Kaur
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  2. Amarjeet Kaur
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  4. Kamaljit Kaur
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Contributions

Conceptualization of research work and designing of experiments (HK, AK and PK); execution of lab experiments and data collection (HK); analysis of data and interpretation (HK, K, AK and KK); Supervision and visualization (AK, PK and KK); preparation of manuscript (HK), Review and editing of manuscript (AK and KK).

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Correspondence to Harinderjeet Kaur.

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Kaur, H., Kaur, A., Kaur, P. et al. Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies. J Food Sci Technol 60, 2591–2606 (2023). https://doi.org/10.1007/s13197-023-05780-6

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  • DOI: https://doi.org/10.1007/s13197-023-05780-6

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