Effects of fig seed flour on some quality parameters of cookies

Year 2019, Volume: 3 Issue: 2, 219 - 224, 23.12.2019

Hülya Gül , Şeyma Ulutürk

Abstract

In presented study
it was aimed to develop cookies with fig seed flour (FSF) and to determine
their chemical, physical, textural and sensory parameters. FSF was replaced
with wheat flour at 0%, 10% 20% and 30% levels in cookie formulation. FSF usage
was increased protein and ash content of cookies while it was provided with a considerable increment in total dietary fibre content (from 1.93%
to 11.06% at 30% usage level of FSF). Increase at the diameter and spread ratio
of cookies were observed and they were showed lower instrumental hardness by
adding 10, 15 and 30% FSF (4362.3 kg to 3328.7 kg) when compared to control
cookie (6394.8 kg). Usage of FSF was led
to cookies become darker and redder. On the
other hand, their yellowness value
was decreased in proportion to rising FSF
level. The developed cookies were found a
high potential for acceptance and commercialisation.
It is noteworthy that as the level of FSF in cookie formulations increased,
purchasing score was also increased. It was
concluded that the use of FSF in cookie production would be improve
dietary fibre, protein and mineral content, without affecting their
technological quality or sensory acceptance.

Keywords

Cookie, dietary fibre, fig seed

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