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Nutritional, organoleptic and keeping quality of wheat-soybean cookies supplemented with pomegranate peel powder

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The present study highlights the potential for utilization of pomegranate peel powder to increase the nutritional, organoleptic and keeping quality of wheat and soybean based cookies. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cookies. All the developed cookies were organoleptically acceptable. | Nutritional, organoleptic and keeping quality of wheat-soybean cookies supplemented with pomegranate peel powder