Development and Quality Evaluation of Fiber and Protein Enriched Cookies Incorporated with Pea Pod Powder

Abstract

Pea pod is an underutilized agro-industrial by-product rich in dietary fiber and minerals. The present study aimed to evaluate the feasibility of incorporating pea pod powder (PPP) into cookies for nutritional enhancement. Cookies were prepared by replacing refined flour with PPP at 5, 10, 15, and 20% levels. The effect of PPP incorporation on physicochemical properties, proximate composition, texture, water activity, and sensory attributes was investigated. Results indicated a significant increase in dietary fiber and ash content with increasing PPP levels. Cookie spread ratio decreased, while hardness increased at higher substitution levels. Water activity of all cookie samples remained within acceptable limits, indicating good shelf stability. Sensory evaluation revealed that cookies containing up to 10% PPP were acceptable in terms of color, texture, taste, and overall acceptability. The study demonstrates that pea pod powder can be effectively utilized as a functional ingredient in cookies, contributing to waste valorization and nutritional improvement.