Upcycling Citrus Waste into Functional Cookies: Sensory Acceptability, Shelf-Life Evaluation, and Consumer Perspectives

Authors

  • Samandeep Kaur Thapar Institute of Engineering and Technology, Patiala Author
  • Vikrant Singh Graphic Era (Deemed to be University), Dehradun Author
  • Parmjit S. Panesar Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab Author
  • Harish Chopra Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab Author

DOI:

https://doi.org/10.63338/ijftm.2025.000015

Keywords:

High-fiber cookies, Consumer acceptance, Citrus by-products, Sensory evaluation, Functional foods, Food waste valorization

Abstract

With increasing consumer demand for healthier snack options, dietary fiber is gaining prominence in functional food development. This study explores the incorporation of dietary fiber extracted from kinnow (Citrus reticulata) by-products i.e., peel powder, pomace powder, dietary fiber from peel, and dietary fiber from pomace into cookies at three substitution levels (5%, 10%, and 15%) in place of refined wheat flour. The resulting high-fiber cookies were evaluated for physicochemical, textural, sensory, and storage characteristics over 90 days. Among all formulations, cookies with 10% dietary fiber substitution demonstrated the best balance of quality parameters, achieving the highest overall acceptability (up to 7.94/9). In contrast, among cookies fortified with native powders, the 5% substitution level of either peel or pomace offered superior sensory scores with minimal textural compromise. While fiber addition increased hardness and influenced spread ratio, moderate levels did not result in significant off-flavors or undesirable mouthfeel. Storage studies revealed that cookies packed in aluminum laminate (AL) pouches exhibited superior oxidative stability, with peroxide and free fatty acid values remaining within permissible FSSAI limits. A consumer survey (n = 444) identified taste as the primary factor influencing acceptability, followed by perceived health benefits and price. These results highlight the potential of citrus by-products as sustainable, fiber-rich ingredients in bakery products, supporting both nutritional enhancement and food waste valorization.

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Published

20-05-2025

Data Availability Statement

All data generated or analyzed during this study are included in this published article. Additional information is available from the corresponding author upon reasonable request.

Issue

Vol. 1 No. 1 (2025)

Section

Articles

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Copyright (c) 2025 Samandeep Kaur, Vikrant Singh, Parmjit S. Panesar, Harish Chopra (Author)

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©2025 Published by Scholarscript LLP. This is an open-access article under the CC BY-NC-ND license. (http://creativecommons.org/licenses/by-nc-nd/4.0/)

How to Cite

Upcycling Citrus Waste into Functional Cookies: Sensory Acceptability, Shelf-Life Evaluation, and Consumer Perspectives. (2025). International Journal of Food Technology and Management, 1(1), 1-12. https://doi.org/10.63338/ijftm.2025.000015