Nutrient-rich cookies enhanced with guava flour: Development and characterisation

Abstract

Guava fruit is widely cultivated around the world. This fruit is enriched in fibre, vitamins (A, B and C), minerals and bioactive compounds. This study is aimed towards increasing the nutritional quality of cookies by fortification with guava cultivar (Punjab Pink) flour. Guava flour (GF) was supplemented at 5%, 10%, 15% and 20% in whole wheat flour (WWF). GF was tested for compositional, phytochemical, physical and sensory properties and its impact when incorporated into wheat flour-based cookies. Compositional analysis of GF revealed its high fibre (21.89%), ash (4.73%), potassium (554.9 mg/100 g), iron (8.45 mg/100 g) and polyphenolic content (245.50 mg gallic acid equivalent [GAE]/100 g). The antioxidant activity of GF was notably high (81.34% DPPH inhibition). Supplementation of GF in cookies significantly enhanced the fibre, ash and mineral content of the cookies. The polyphenolic content of GF-enriched cookies increased proportionally with GF addition, showing levels between 70 and 100 mg GAE/100 g. Physically, cookies with higher GF content showed an increased spread ratio and a darker colour. Textural analysis indicated a reduction in cookie hardness with higher GF content. Correlation studies revealed that crude fibre in guava-fortified cookies positively correlated with protein, spread ratio and weight while negatively correlating with breaking strength and thickness. Principal component analysis (PCA) identified two distinct clusters, with 10% GF enhancing sensory qualities and 15% improving nutritional aspects. Therefore, 15% GF was chosen as the optimal fortification level, balancing the cookies’ sensory and nutritional qualities.