PREPARATION AND EVALUATION OF THE QUALITY OF COOKIES WITH GUAVA (Psidium guajava Linn.) PEEL AND PULP POWDER TO ENHANCE NUTRITIONAL PROPERTIES AS A SUPPLEMENT

Abstract

In the pursuit of healthier food options, the incorporation of natural, nutrient-rich ingredients into bakery products has gained significant attention. This study was conducted to develop and evaluate cookies enriched with guava (Psidium guajava Linn.) peel and pulp powder, aiming to enhance their nutritional and functional properties. The formulated cookies were analyzed for proximate composition, mineral content, bioactive compounds, antioxidant activity, and sensory attributes. Results showed a significant increase (p < 0.05) in protein (7.66% to 10.77%), fiber (2.31% to 5.11%), and fat (13.71% to 17.65%) content, while carbohydrate content decreased (67.96% to 57.85%) with higher levels of guava powder incorporation. Mineral analysis indicated notable improvements in calcium (20.84 mg/100g to 90.25 mg/100g), potassium (116.41 mg/100g to 320.90 mg/100g), magnesium (22.63 mg/100g to 122.00 mg/100g), and iron (1.25 mg/100g to 3.06 mg/100g), demonstrating the fortification potential of guava byproducts. Additionally, total flavonoid content (TFC) and total phenolic content (TPC) increased significantly, contributing to enhanced antioxidant activity (1.99 mg TE/100g to 3.09 mg TE/100g). Sensory evaluation revealed that Sample C, with moderate guava powder incorporation, achieved the highest scores for texture (6.92) and taste/flavor (6.61), reflecting favorable consumer acceptability. These findings suggest that guava peel and pulp powder can be utilized as functional ingredients in bakery products, offering improved nutritional value and bioactive potential. Further research is recommended to optimize formulations, assess shelf life, and explore health benefits through clinical trials.