Development of Functional Cookies Enriched with Pea Pod Powder for Blood Sugar Regulation
DOI:
https://doi.org/10.70749/ijbr.v3i9.2294Keywords:
Antioxidant activity, Phenolic compounds, Development, Functional foods, Nutrition.Abstract
Functional food development provides a sustainable and health-promoting approach for resolving type 2 diabetes mellitus (T2DM), a rapidly rising global health issue. This Research looked at the production and assessment of cookies fortified with pea pod powder (PPP), a nutrient-rich byproduct of pea processing. At 0%, PPP was added. Levels of 5%, 10%, 15%, and 20% replacement into wheat flour–based cookies. Thorough tests were performed to evaluate proximal composition, phytochemical content, antioxidant activity, in vitro Sensory acceptability, textural and color features, and glycemic index (pGI). Results showed a noticeable rise in protein (6.68-9.39%), fiber (0.31-7.86%), minerals (ash 0.47-1.58%), and phenolic compounds (45.2-112.3 mg GAE/100 g), while reducing carbohydrate content (71.97-59.73%). Antioxidant activity increased dramatically, with DPPH scavenging rising from 21.4% in control to 75.2% at 20% PPP. The predicted glycemic index fell from 78.4. Reflecting increased resistant starch and decreased quickly digestible starch fractions, to 62.3. Sensory assessment showed satisfactory quality with 5-10% replacements up to 20% PPP incorporation. striking the best equilibrium between nutrition and consumer preference. Pea pod powder enhanced cookies are generally a promising functional food development that helps to control blood sugar and promote sustainable consumer-accessible dietary therapies for T2DM management and byproduct usage.
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