Development of Butter Cookie with Fiber from Pomelo Albedo

Abstract

The objectives of this research were to study the effect of supplemental pomelo
albedo at 3 levels of 3, 6 and 9% (w/w flour basis) on physical, chemical, microbiological
and sensory qualities of butter cookies. It was demonstrated that the addition of albedo
did not affect the hardness of butter cookies. Conversely, the albedo addition led to L*
increase, and a* and b* decrease. Chemical analysis of butter cookies showed that the
albedo addition led to increase in dietary fiber, but decreased the lipid and carbohydrate
content. Moreover, the albedo addition did not affect microbiological quality including
total plate counts, yeast and mold counts and this product conformed to the Thai
community product standards. However, addition of albedo had an effect on the flavour
of cookies. Results of sensory evaluation showed that the 9% (w/w) albedo addition to
butter cookies was mostly accepted with 7-8 point rating on a 9-point Hedonic preference
scale. The estimated shelf life of butter cookies with added albedo was also studied,
qualities of the 9% (w/w) albedo addition butter cookies packed in a polypropylene pouch
at 30 ํC including moisture content, hardness and thiobarbituric acid (TBA) test were
analyzed. An increased storage time led to increase in moisture content and decrease in
hardness of the cookies due to the moisture transfer between the cookies and air. In
addition, TBA values increased with the storage time. The 9% (w/w) albedo supplemented
butter cookies could be stored for 10 weeks at room temperature before reaching
threshold TBA values, while the control product (no albedo) could only be stored for 9
weeks. This might be due to higher lipid content of the control condition that led to
oxidation reactions.