Effect of Adding Pineapple (Ananas Comosus) Pulp to the Sensory and Physicochemical Properties of Oat Flour Cookies

Abstract

This study aims to investigate the nutritional and dietary fibre potential of pineapple pulp (Ananas comosus) to deal with obesity issues in Malaysia. The objective of this study is to determine the sensory and physicochemical properties of pineapple cookies supplemented with four levels (control, 20%, 30%, and 40%) of pineapple pulp. The physical (hardness, springiness, cohesiveness, and adhesiveness) and chemical (moisture and crude fibre content) attributes were determined in the cookies. Increasing the level of substitution from 20% to 40% of pineapple pulp significantly (p < 0.05) increased the moisture and crude fibre content. The springiness, cohesiveness, and adhesiveness values of pineapple cookies increased with increasing pineapple pulp levels, while the hardness values of the samples exhibited the opposite pattern. Sensory evaluation showed that cookies with 40% pineapple pulp addition were the most well accepted.