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In the present study, it was aimed to enrich standard cookie recipe by addition of pumpkin (Cucurbita moschat Duch. ex. Poir.) pomace powder (PPP) and carrot (Daucus carota L.) pomace powder (CPP). Two different soft wheat flour (Gerek-79 and Guadalupe) were substituted by 4 levels of PPP and CPP (10%, 15%, 20% and 25%) and the effects of increased levels of PPP and CPP on the farinogram properties of wheat flour dough and chemical composition, physical, textural and organoleptic properties of cookies were investigated. Addition of PPP and CPP increased water absorption (approximately 1.5 times), stability and development time as measured by farinograph. Cookies supplemented with PPP and CPP became darker with increasing levels of fiber and the creamy-yellow color of the control samples turned into orange-yellow. Addition of PPP and CPP decreased the spread ratio but increased breaking strength of cookies. Enriched cookies exhibited 1.5-2 times strength than control. In consideration of the results of sensory evaluation, it can be concluded that overall acceptability values decreased depending on increasing levels of PPP and CPP. Highly acceptable cookies could be obtained by incorporating PPP and CPP in both flour samples.

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality