Reformulation of Cookie Sticks Using Edamame Pod Shell Powder as Functional Ingredient

Yuo, Zhi Xuan (2024) Reformulation of Cookie Sticks Using Edamame Pod Shell Powder as Functional Ingredient. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Most cookies in the market are low in dietary fibre and high in glycemic index. Legume pod shells are rich in dietary fibre and health-beneficial bioactive compounds but are often discarded as waste. There is limited research on the valorisation of the edamame (Glycine max) pod shell for food production. Hence, this project aimed to enhance the fibre content of cookie sticks using edamame pod shell powder (EPP) as a functional ingredient. The proximate composition, physicochemical properties and the sensory quality of the product were determined. The sample cookie sticks with 15% EPP (EPP-sample) and the control without EPP were prepared. The EPP-sample contained 7.30% moisture content, 2.82% ash, 7.54% crude fibre, 31.51% crude fat, 7.55% protein, and 43.29% carbohydrate. The EPP-sample contained significantly higher levels of crude fibre (7.54%) than that of the control (0.53%). The EPP-sample also exhibited significantly higher DPPH radical scavenging activity (42.44%), TPC (42.03 mg/100g), TFC (26.99 mg/100g) than that of the control (DPPH radical scavenging activity 38.0%, TPC 37.5 mg/100g, TFC 18.00 mg/100g). Sensory results showed that there is no significant difference between EPP-sample and the control in terms of their appearance, colour, aroma, taste and texture, although more panellists preferred the control over EPP-sample. The acceptance index of EPP-sample was 76%, indicating panellists’ satisfaction towards the product. In conclusion, edamame pod shell powder could be utilised to enhance the fibre and antioxidant content of baked goods. This project aligns with the sustainable development goals, SDG 2 - promote good health and SDG 12 – responsible consumption and production