Development of Functional Cookies Using Chickpea Flour and Pomelo Rind Powder

Lim, Shi Xuan (2026) Development of Functional Cookies Using Chickpea Flour and Pomelo Rind Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Among pulses, chickpea is a rich source of protein, dietary fiber, essential minerals, and bioactive compounds. Pomelo rind is usually discarded as waste in pomelo juice industry, despite its high content of dietary fiber, minerals, and antioxidants. This study aimed to develop functional cookies using chickpea flour and pomelo rind powder (PRP), and to evaluate the nutritional, physicochemical, antioxidant, and sensory properties. Pomelo rind was cleaned, debitterized using saline solution, frozen, freeze-dried, ground and sieved into fine powder. The control cookies were made with all-purpose wheat flour, butter, milk chocolate chips, vanilla extract, salt and baking powder. In Formulation 1 (F1), all-purpose wheat flour was substituted with 50% chickpea flour and 3% PRP, while Formulation 2 (F2) was substituted with 75% chickpea flour and 6% PRP. F2 contained 44.62% carbohydrates, 29.37% fat, 20.02% protein, 21.94% dietary fiber, 3.96% ashes, and 2.03% moisture. The dietary fiber content in F1 (14.86%) and F2 (21.94%) was significantly higher than in the control (7.51%), increasing dietary fiber levels by 2-fold and 3-fold, respectively. The protein content of F1 (18.21%) and F2 (20.02%) were also significantly higher than control (14.26%). Additionally, the ash content of F1 (3.51%) and F2 (3.96%) were found to be significantly higher compared to the control (2.86%). The moisture content of all cookie samples did not exceed 4.22%, indicating satisfactory crunchiness and microbial stability. In term of antioxidant activity, F1 and F2 cookies exhibited DPPH radical scavenging activity of 23.80% and 25.03% respectively, both values were significantly higher than that of the control (11.39%). The sensory attributes of the cookies were evaluated by 50 untrained panelists using a 7-point hedonic scale. F2 cookies was the most preferred with an acceptance index of 88%, followed by control and F1, both scored 85%. In conclusion, the study demonstrated that chickpea flour and pomelo rind powder can be used to develop functional cookies rich in protein, dietary fiber, minerals, and antioxidants. This project aligns with SDG 3-promoting good health & SDG 12-sustainable food production through reduction of food waste.