Lee, A.^1*, Khalid, K. H.² and Shamsuddin, N.¹

<sup>Abstract
Study on the potential of Pickled Guava Core Powder (PGC-powder) for producing high fiber rice-based cookies (HFC) has been conducted. The PGC-powder was incorporated into rice-based cookies (RC) as additional ingredient to enhance the nutritional quality. Nutritional content and sensory acceptance were compared between RC and HFC. The nutritional analysis on HFC showed that it contains 518 kcal energy, 60.5 % carbohydrate, 26.9 % fat, 8.5 % protein, 8.3 % of insoluble fibre and 2.2 % ash. There was no significant difference (p >0.05) for nutritional content between HFC and RC except for energy and insoluble fibre content. Furthermore, HFC exhibited lower water activity (aw = 0.26) and moisture content (1.60 %) compared to RC. In terms of color, both cookies had similar lightness (L-values), although HFC demonstrated lower a- and b-values, indicating reduced redness and yellowness. Sensory evaluation involving 112 panelists revealed no significant differences (p >0.05) in odour, colour, taste, texture and overall acceptability between HFC and RC. This study has proven that PGC-powder successfully improves the nutritional profile of rice-based cookies without compromising consumer acceptance.

Keywords: guava, industrial by-product, high fibre, rice-based cookies</sup>

^{Full text (412KB)}