The present study was conducted to utilize the commonly discarded pea processing industrial waste (pea pods) for the development of popularly consumed food as cookies. Sweet and salted cookies were prepared by substituting refined and whole wheat flour with pea pod powder at the levels of 5%, 10%, 15% and 20%. The effect of incorporation of pea pod powder on pasting properties of flour, dough characteristics, physical properties and organoleptic attributes of cookies was studied. With the increase in the level of incorporation of pea peel to wheat flour, water absorption capacity increases by 11-14% and dough development time by 1.8 to 2.3 min but decreased final viscosity by 39-49% and dough stability time by 3 min. Addition of pea peel powder to wheat flour improved the physical properties of cookies. On the basis of organoleptic score and physical properties, 10% substitution of whole wheat flour with pea peel powder was accepted. Addition of 10% pea peel powder to the cookies increased fiber content by 49%, insoluble fiber by 118% and soluble fiber by 77.5%. The optimized sweet and salty cookies were packed in different packaging materials and were stored at ambient conditions for 4 months. Cookies packed in aluminum laminate had shelf life beyond 4 months than other packaging materials. The cookies were organoleptically acceptable among the consumers and were rich in fiber. Thus, pea processing waste could be utilized as an ingredient for the development of nutritionally enriched cheap food products.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05780-6.
Keywords: Fiber; Packaging material; Pasting viscosities; Pea pod; Water absorption; Wheat flour.
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