HIGH FIBER COOKIES MADE FROM PINK GUAVA ( (PSIDIUM GUAJAVA ) DECANTER/ AGRO WASTE

HIGH FIBER COOKIES MADE FROM PINK GUAVA (PSIDIUM GUAJAVA ) DECANTER/ AGRO WASTE Chek Zaini H, Zaiton H, C.W. Zanariah C.W. N, and Sakinah N Food Biotechnology, Faculty Science and Technology, University Sains Islam Malaysia.

INTRODUCTION

Introduction Guava fruits are rich in vitamins A and C and contains high amount of dietary Fiber (Gorenstein et al., 1999; Jimenez-Escrig et al., 2002 and Ramulu & Rao, 2002). In Malaysia, guava fruits are harvested in abundance, but short lived, rots and decays easily when ripe; resulting in wastage.

Golden Hope Food & Beverages Sdn. Bhd. Malaysia is the largest pink guava producer in Asia with over 500 hectares guava planted that produced 10,000 tons of fruits for pink guava juice for exports to Japan, USA, Australia, Philippines, Korea, Canada, Singapore and New Zealand. From the 10,000 tons of fruits, about 10% (100 tons) of the fruits are considered decanter waste (scrubs, and seeds).

NUTRITIONAL CONTENTS IN GUAVA FRUIT Guava Fruits

per 100gm

Decanter waste

120mg ascorbic acid

Guava seeds

145 aromatic oil

Protein

15%

Fiber

36%

Starch

13%

The waste from guava juice processing could be used to produce value added products. This prompts us to consider the possibility of using different components of guava decanter waste in producing high fiber products such as cookies and flakes.

HEALTH BENEFITS OF GUAVA FRUIT High fiber content High vitamin content High lycopene content

Other health benefits: It also can be employed for gastroenteritis, diarrhea and dysentery , wounds, ulcers and rheumatic places and also chewed to relieve toothache, remedy for coughs, throat and chest ailments, oral ulcers and inflamed gums, diarrhea, nephritis and cachexia.

NUTRITIONAL COMPOSITION OF GUAVA DECANTER WASTE Nutrients

Per 100 g

Energy

512 kcal

Fiber

41.6 g

Fat

16.3 g

Protein

6.2 g

Cholesterol

0 mg

The purpose of this work is to put into use agricultural waste for wealth and the same time preserving the natural environment. The objectives are: To develop formulation. To carry sensory evaluation. To determine the chemical and physical characteristics of the cookies.

MATERIALS AND METHODS

COOKIES FORMULATION Percentage of decanter waste (scrubs and seeds at different ratios: 40 to 70%of total weight Basic cookie recipe Flour Fat Sugar Egg

Cooking baking procedure Preheat Preheat oven oven

Sift Sift the the dry dry ingredients ingredients together together

Mix Mix butter, butter, sugar sugar and and salt salt with with mixer mixer

Roll Roll out out the the dough dough

Add Add sieved sieved flour flour mixture mixture and and guava guava solids solids and and mix mix with with aa rubber rubber spatula spatula

Add Add eggs eggs and and vanilla vanilla extract extract to to the the cream cream

Cut Cut with with aa cutter cutter

Bake Bake until until golden golden brown brown

Sensory Analysis during storage Sensory analysis were conducted at 0, 7, 14, and 30 days of storage The criteria were: Crispiness Colour Crunchiness Mouthfeel Sweetness Guava flavour

The sensory panelists responses were rated based on a hedonic scale with rating of 1 to 9 Test of significant difference was determined by Analysis of Variance (ANNOVA).

CHEMICAL ANALYSIS OF FORMULATED COOKIES Total crude protein % Total crude fat % Total crude fiber%

RESULTS AND DISCUSSION

Width (mm)

PHYSICAL CHARACTERISTICS 48 47.5 47 46.5 46 45.5 45 44.5 44 43.5

width

0

5

10

15

20

25

30

35

40

% Guava solid

Effect of guava solid concentration on diameter of cookies

Thickness (mm)

7.8 7.6 7.4 7.2 7 6.8 6.6 6.4 6.2 6

thickness

0

5

10

15

20

25

30

35

40

% Guava solid

Effect of guava solid concentration on the thickness of the cookies

The spread ratio of cookies as affected by different concentration of guava solids

% Guava solid 0 5 10 15 20 25 30 35 40

Width (mm) Thickness (mm) Spread ratio (W/T) 47.52 47.12 47.33 47.33 47.05 46.87 46.14 45.67 45.17

6.55 6.6 6.83 7.15 7.33 7.33 7.5 7.63 7.65

7.25 7.14 6.93 6.62 6.42 6.39 6.15 5.99 5.9

% Fiber Average for Guava Cookie Variation 40 35 % fiber/g

30 25

Guava Scrub Cookies

20 15

Guava Seed Cookies

10 5

Guava Seeds & Leaves Cookies

0 0

10

20

30

40

% guava solid incorporated

Effect of different types of guava waste on percentage of fiber in cookies

Guava Scrub Cookies

6.4 6.3

Guava Seed Cookies

% Protein/g

6.2 Guava Seeds & Leaves Cookies

6.1 6 5.9 5.8 5.7 5.6 0

10

20

30

40

% Guava solids incorporated

Effect of different types of guava waste on protein content of cookies

Effect of different types of guava waste on fat content of cookies

Texture analysis of guava scrub cookies

40 % guava scrub cookies variation

30 % guava scrub cookies

40% guava seeds and leaves cookies

40 % guava scrub cookies variation

30 % guava scrub cookies

40% guava seeds and leaves cookies

CONCLUSION

CONCLUSION Cookies with desirable characteristics were successfully produced by different combinations of pink guava wastes and other ingredients. Acceptable sensory scores (guava taste, appealing crust colour and appearance, crunchy mouth feel texture), and excellent storage quality were obtained.

Agricultural wastes such as pink guava decanter waste (scrubs, and seeds) are utilizable for preparation of cookies. Other high value added products could be formulated with improved functional and nutraceutical properties.

Originality and Innovativeness

Highly Nutritious High Fiber Content Irresistible Crunchiness Acceptable Mouthfeel Excellent Freshness Marvelous Guava Taste

ACKNOWLEDGEMENTS This research was supported by Universiti Sains Islam Malaysia and Golden Hope Food & Beverages Ltd. Malaysia

THANK YOU

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