D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER

This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil (YLF), green (GLF), banana powder (BP), and peel (BPP). The ratios of YLF, GLF, WF were identified as 24.5, 10.7, 64.8 % (flour basis), respectively, considering the mixture experimental design for an optimal breaking strength cookies. Four types studied: (i) wheat-based (WC), (ii) flour, BP BPP-incorporated (LBC), (iii) (BC), (iv) flour-incorporated cookie (LC). LC showed a higher spread ratio lightness than LBC BC. Although ingredients enhanced dietary content compared wheat-only cookies, liking degree sensory attributes was lower in Overall, superior BC samples, indicating possible use flours partial replacement desired physical, chemical, attributes.