Functional Cake Production From Red Rosehip (Rosa canina L.) and Black Rosehip (Rosa spinosissima L.) Fruits Supplied From Bayburt Province

Abstract

Seven different cakes, including a control group, were produced using RC (Rosa canina L.) and RS (Rosa spinosissima L.) powders at 5%, 10%, and 15% levels as wheat flour substitutes. pH, moisture, Fe, K, Mn, total phenolic content, total flavonoid content, and antioxidant activities were higher in RS powder than in RC powder. Colour parameters (L*, a*, and b*) indicated that RC had lighter, redder, and more yellowish hues than RS. The addition of RC and RS powders resulted in a significant decrease in the pH values of the dough and cakes. Compared to the control group, the highest ash content was detected in the RC15 and RS15 groups (1,22±0,03%), and the highest moisture content was found in the RS15 group (23,39±0,47%). The specific volume of the cake treatments decreased compared to the control group. With the addition of RC and RS powders, increases in total phenolic content, total flavonoids, and antioxidant activities (DPPH and FRAP) were observed. This increase was particularly high in the cakes with RS powder. In the cakes, the RC-added samples had darker, redder, and more yellowish colours compared to the control group, while the RS-added cakes were darker and redder, but less yellowish. According to the sensory analysis results, statistical differences were found between the groups in crust colour, crumb colour, taste, aroma, and overall acceptability, with the highest scores obtained in the cakes with RS15 addition. Considering all parameters, the cake formulation supplemented with RS15 was determined to be the most suitable and effective approach for the development of functional cakes.

Keywords

• Functional Food
• Cake
• Fruit Powder
• Rosa canina L.
• Rosa spinosissima L.

Bayburt İlinden Temin Edilen Kırmızı Kuşburnu (Rosa canina L.) ve Siyah Kuşburnu (Rosa spinosissima L.) Meyvelerinden Fonksiyonel Kek Üretimi

Abstract

RC (Rosa canina L.) ve RS (Rosa spinosissima L) tozları buğday ununa ikame olacak Figurede %5, %10 ve %15 oranlarında kullanılarak kontrol grubuyla birlikte 7 farklı kek üretilmiştir. RS tozu pH, nem, Fe, K, Mn, toplam fenolik madde, toplam flavonoid madde ve antioksidan aktiviteleri RC tozuna göre daha yüksek bulunmuştur. Renk parametreleri (L*, a* ve b*) değerlendirildiğinde RC’nin RS’ye göre daha açık, kırmızımsı ve sarımsı renk tonlarına sahip olduğu belirlenmiştir. RC ve RS tozlarının muamelelere eklenmesiyle, hamur ve keklerin pH değerlerinde belirgin bir azalma meydana gelmiştir. Kontrol grubuna kıyasla en yüksek kül RC15 ve RS15 gruplarında (%1,22±0,03) ve en yüksek nem ise RS15 (%23,39±0,47) grubunda saptanmıştır. Kek muamelelerinin spesifik hacmi kontrol grubuna kıyasla düşüş göstermiştir. RC ve RS tozlarının keklere ilavesiyle, toplam fenolik madde, toplam flavonoid ve antioksidan aktivitelerinde (DPPH ve FRAP) artma tespit edilmiştir. Bu artışın, özellikle RS tozu ilavesi yapılan keklerde daha yüksek olduğu bulunmuştur. Keklerin iç kısımlarında, RC ilavesi yapılan örneklerin kontrol grubuna göre daha koyu, kırmızımsı ve sarımsı renklere sahip olduğu; RS ilavesi yapılan keklerin ise daha koyu ve kırmızımsı, ancak daha az sarımsı tonlar içerdiği belirlenmiştir. Duyusal analiz sonuçlarına göre; kabuk rengi, kek iç rengi, tat, aroma ve genel kabul edilebilirlik parametrelerinde gruplar arasında istatistiksel olarak farklar tespit edilmiş ve en yüksek puanlar, RS15 ilavesi yapılan keklerde belirlenmiştir. Tüm parametreler değerlendirildiğinde, RS15 ilaveli kek formülasyonunun fonksiyonel kek geliştirme çalışmaları için en uygun ve etkili yaklaşım olarak öne çıktığı belirlenmiştir.

Keywords

• Fonksiyonel Gıda
• Kek
• Meyve Tozu
• Rosa canina L.
• Rosa spinosissima L.

References

1. 1. Selvi, M. K., Sowmya, B., Kannan, T., Latha, M., Jena, I., Kumar, V. A., & Vijayaraj, P. (2022) Advances in personalized food and nutrition. In Research and Technological Advances in Food Science, 31–60
2. 2. Matas, A., Igual, M., García-Segovia, P., & Martínez-Monzó, J. (2022) Application of 3D printing in the design of functional gluten-free dough. Foods 11, 1555
3. 3. Ivanova, P., Chochkov, R., Zlateva, D., & Stefanova, D. (2023) Total phenolic and flavonoid content, and antioxidant activity of wheat bread enriched with pumpkin, chestnut and rosehip flour. Carpathian Journal of Food Science & Technology 15(2), 33–41.
4. 4. Baker, M.T., Lu, P., Parrella, J. A., & Leggette, H. R. (2022) Investigating the effect of consumers’ knowledge on their acceptance of functional foods: A systematic review and meta-analysis. Foods 11(8), 1135.
5. 5. Ballini, A., Charitos, I. A., Cantore, S., Topi, S., Bottalico, L., & Santacroce, L. (2023). About functional foods: The probiotics and prebiotics state of art. Antibiotics, 12(4), 635.
6. 6. Collar, C. (2015) Role of bread on nutrition and health worldwide. Bread and its fortification for nutritional and healthy benefits, 26–52
7. 7. Igrejas, G. and Branlard, G. (2020). The importance of wheat In Wheat quality for improving processing and human health (pp 1-7) Cham. Springer International Publishing
8. 8. Gul, H., Kart, F. M., Gul, M., & Akpınar, M. G. (2017). Bakery products consumption and consumers' awareness in urban areas of Isparta city, Turkey. 137-145

9. 9. Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in food science & technology, 103, 200-213.
10. 10. Al-Dmoor, H.M. (2013) Cake flour: functionality and quality. European Scientific Journal 9 (3), 166-180
11. 11. Shukla, D., Tewari, B. N., Trivedi, S. P., Dwivedi, S., Kumar, V., & Tiwari, V. (2024). Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review. Journal of Applied and Natural Science, 16(1), 344.
12. 12. Lin, X., Xu, B., & Pandohee, J. (2022). Plum and its products: properties and health benefits. In Handbook of Plum Fruit , 229-247).
13. 13. Demirdöven, A., Tokatlı, K. E., & Sezer, D. B. (2016). Çakal Eriği ve Yonuz Eriği Marmelatları. Journal of Agricultural Faculty of Gaziosmanpaşa University, 33(1), 125-131.
14. 14. Demir, N., Yildiz, O. K. T. A. Y., Alpaslan, M., & Hayaloglu, A. A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. Lwt-food science and technology, 57(1), 126-133.
15. 15. Donno, D., Mellano, M. G., Cerutti, A. K., & Beccaro, G. L. (2018). Nutraceuticals in alternative and underutilized fruits as functional food ingredients: Ancient species for new health needs. In Alternative and replacement foods pp. 261-282
16. 16. Salık, M.A. (2024) Measurement and comparison of quality characteristics, bioactivity of marmalades produced with wild Rosa and Berberis fruit species. Journal of Food Measurement and Characterization 18, 9532–9544
17. 17. Gunaydin, S. and Alibas, I. (2023) The influence of short, medium, and long duration common dehydration methods on total protein, nutrients, vitamins, and carotenoids of rosehip fruit (Rosa canina L.). Journal of Food Composition and Analysis 124, 105631
18. 18. Macit, M., Aras, A., Güven, E. Ç., & Bakır, S. (2023). Investigating the Content and Bioaccessibility of Phenolic Compounds In Roots of Rosa canina L. and Rosa pimpinellifolia L. Yuzuncu Yıl University Journal of Agricultural Sciences, 33(2), 163-173.
19. 19. Koca, I., Tekguler, B., Yilmaz, V. A., Hasbay, I., & Koca, A. F. (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production. Journal of Food Processing and Preservation, 42(1), e13343.
20. 20. Şimşek, S., Akşit, H., Bayar, Y., & Karakurt, T. (2025). In Silico and In Vitro Antifungal Investigations of Verbascoside Isolated From Verbascum ozturkii. ChemistrySelect, 10(17), e202400701.
21. 21. Şimşek, S., Akşit, H., Köksal, E., & Altay, A. (2026). Antioxidant, Antidiabetic, Antiproliferative Activities, and Verbascoside Content of Four Endemic Verbascum Species: V. leiocarpum, V. ozturkii, V. alyssifolium, and V. tuna‐ekimii. New Zealand Journal of Botany, 64(1), e70023.
22. 22. Seçen, S. M., & Gerçekaslan, K. (2016). Kabak çekirdeği yağının kek üretiminde kullanım olanaklarının araştırılması. Nevşehir Hacı Bektaş Veli Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Nevşehir, Türkiye.
23. 23. AOAC (1990) Official Methods of Analysis”, (15th ed.), Association of Official Analytical Chemists. Carbohydrate Research 344, 217-222
24. 24. Özdokur, K. V., Özdokur, S., Güneş, A., Ertugay, N., & Ertugay, M. F. (2025). The assessment of rice cultivars widely produced in Turkey in terms of arsenic, cadmium, aluminum and copper: effect of soaking methods and household cooking. Cogent Food & Agriculture, 11(1), 2546082.
25. 25. Malek, S. (2013) Kavrulmuş buğday ve arpadan elde edilen unların kek kalitesi üzerine etkisi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü (Yüksek Lisans Tezi). Erzurum
26. 26. Akşit, H. and Şimşek, S. (2025) Assessment of antioxidant potential, verbascoside, and sugar composition of the floral parts of Verbascum sinuatum. Turkish Journal of Analytical Chemistry 7, 370-376
27. 27. Alkan, F. R., Çetiner, B., Akşit, H., & Şimşek, S. (2025). Phenolic Content, Antioxidant Activity and Quality Characteristics of Hulled Wheats Originating from Türkiye. Turkish Journal of Agriculture-Food Science and Technology, 13(7), 1937-1944.
28. 28. Varol, T., Osma, E., Şimşek, S., & Elveren, M. (2023). Antioxidant activities of plant species growing in different habitats (serpentine, gypsum and limestone). Frontiers in Life Sciences and Related Technologies, 4(3), 150-156.
29. 29. Adıgüzelli, G., Osma, E., Varol, T., Şimşek, S., & Kandemir, A. (2024). Erzincan İli-Ergan Dağı’nın Farklı Rakımlarında Yayılış Gösteren Bazı Taksonların Antioksidan Kapasiteleri. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(5), 2315-2332.
30. 30. Şimşek, S., Varol, T., Akşit, Z., Elveren, M., & Osma, E. (2025). Antioxidant and antimicrobial activities of plant flowers growing in distinct geological habitats (serpentine, gypsum, and limestone). New Zealand Journal of Botany, 63(4), 609-626.
31. 31. Şimşek, S. (2025) Comprehensive Analysis of Trace Elements, Amino Acids, and Antioxidant Potential of Verbascum orientale. Erzincan University Journal of Science Technology 18, 391-413
32. 32. Akman, T. C., Simsek, S., Erken, İ. N., Yildiztekin, K. G., Tasci, H., Türkoğlu, H. İ., & Dilek, E. (2025). Phytochemical profile, antioxidant, Anticholinesterase, and antiproliferative activities of endemic onosma discedens: In Vitro and in silico approaches. Chemistry & Biodiversity, 22(12), e02147.
33. 33. Köksal, E., Altay, A., Altın, S., Alp, C., Ulutaş, Y., Şimşek, S., ... & Yilmaz, M. A. (2025). Screening of Chemical Profile by LC–MS/MS and Assessment of Biological Properties of Achillea sintenisii Hub. Mor. From Turkey. Chemistry & Biodiversity, 22(7), e202500026.
34. 34. Akman, T. Ç., Şimşek, S., Akşit, Z., Aydın, A., & Yılmaz, M. A. (2024). Exploring the potential of Psephellus huber-Marathi (Wagenitz) Wagenitz: A comprehensive UHPLC-MS/MS Analysis of phytochemical composition and evaluation of antioxidant, antimicrobial, and antiproliferative activities. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 27(4), 782-792.
35. 35. Gözcü, S., Akşit, Z., Şimşek, S., Kandemir, A., Aydın, A., Yılmaz, M. A., & Akşit, H. (2024). LC-MS/MS characterization and biological activities of Morina persica L.(Caprifoliaceae). Journal of Research in Pharmacy, 28(4), 961-973.
36. 36. Şimşek, S. (2025) Green Synthesis, Characterization, and Multifunctional Bioactivity of Thymus pectinatus‐Derived Silver Nanoparticles. ChemistrySelect 10, e03764
37. 37. Şimşek, S. (2026) Integrated Analysis of Volatile and Phenolic Profiles and Biological Activities of Satureja hortensis From Erzincan. New Zealand Journal of Botany 64, e70032
38. 38. Şimşek, S., Akşit, H., Aydın, A., & Köksal, E. (2023). Ferruginoside D: a novel phenylethanoid from Verbascum leiocarpum. Chemistry & Biodiversity, 20(12), e202301200.
39. 39. Albayrak, E. N., Şimşek, S., Musatat, A. B., Akşit, Z., Akşit, H., & Atahan, A. (2024). Antioxidant activity and theoretical profile of novel 2, 4, 6-triarylpyridine derivatives based on syringaldehyde. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 12(2), 981-999.
40. 40. Gözcü, S., Akşit, Z., Şimşek, S., Kandemir, A., Aydın, A., Yılmaz, M. A., & Akşit, H. (2024). Phytochemical analysis and biological evaluation of Ferulago setifolia K. Koch. Journal of the Science of Food and Agriculture, 104(3), 1382-1390.
41. 41. Yılmaz, R., Aktaş, M., & Şimşek, S. (2025). Antidiabetic and antioxidant properties of Berberis crataegina DC.: In vitro and in vivo studies, and phytochemical analysis. Pharmacological Research-Natural Products, 100400.
42. 42. Kiliç, A., Akman, T. Ç., & Şimşek, S. (2025). Antioxidant activity and phenolic–flavonoid content of Phlomis pungens var. pungens collected in Erzincan (Türkiye). Pharmata, 5(3), 52-58.
43. 43. Akman, T. C., Simsek, S., Aksit, Z., Aksit, H., Aydin, A., Adem, Ş., ... & Yıldız, İ. (2025). Comparative liquid chromatography–electrospray ionization–tandem mass spectrometry profiling and bioactivity evaluation of Ebenus macrophylla Jaub. & Spach leaf, stalk and root extracts: an in vitro and in silico approach. Journal of the Science of Food and Agriculture.
44. 44. Akşit, Z., Akşit, H., Şimşek, S., Kandemir, A., & Köksal, E. (2022). LC-MS/MS profiling phytochemical content of Echinophora chrysantha (Apiaceae) and antiproliferative, antioxidant activity. Pharmacy & Pharmacology International Journal, 10(5), 190-194.
45. 45. Gözcü, S., Akşit, Z., Aydın, A., Yılmaz, M. A., & Şimşek, S. (2025). Comprehensive phenolic profiling and biological evaluation of Centaurea glastifolia L.(Asteraceae). Natural Product Research, 39(4), 633-644.
46. 46. Akman, T. Ç., Şimşek, S., Akşit, Z., Akşit, H., Aydin, A., Tüfekçi, A. R., ... & Yilmaz, M. A. (2024). Liquid chromatography–tandem mass spectrometry profile and antioxidant, antimicrobial, antiproliferative, and enzyme activities of Thymus pectinatus and Thymus convolutus: in vitro and in silico approach. Journal of the Science of Food and Agriculture, 104(7), 4039-4049.
47. 47. Lu, T. M., Lee, C. C., Mau, J. L., & Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food chemistry, 119(3), 1090-1095.
48. 48. Dizlek, H. (2012) Tahılların depolanmasında etkili olan başlıca etmenler. Gıda Teknolojileri Elektronik Dergisi 7, 48-59
49. 49. Vartolomei, N. and Turtoi, M. (2023) Effect of rosehip powder addition on dough extensographic, amylographic and rheofermentographic properties and sensory attributes of bread. Processes 11, 1088
50. 50. Borşa, A. R., Păucean, A., Fogarasi, M., Ranga, F., Borșa, A., Tanislav, A. E., ... & Semeniuc, C. A. (2025). Utilisation of rosehip waste powder as a functional ingredient to enrich waffle cones with fibres, polyphenols, and carotenoids. Foods, 14(1), 90.
51. 51. Barros, L., Carvalho, A. M., Morais, J. S., & Ferreira, I. C. (2010). Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties. Food chemistry, 120(1), 247-254.
52. 52. Ilyasoğlu, H. (2014). Characterization of rosehip (Rosa canina L.) seed and seed oil. International Journal of Food Properties, 17(7), 1591-1598.
53. 53. Ergen, B. (2019). Rosa pimpinellifolia L. (Koyungözü) meyvesinin bazı fizikokimyasal özellikleri ile antioksidan aktivite ve fenolik profilinin belirlenmesi. Bayburt Üniversitesi,Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, Bayburt, Türkiye
54. 54. Ergün, F., & Yağcı, M. (2024). Relationship between vitamin and antioxidant activities of rosehip species grown in the same ecological conditions. The Journal of Animal and Plant Sciences, 34(2).
55. 55. Demir, E.A., Demir, S., Türkmen, N., & Turan, İ. (2021) Effect of Rosa pimpinellifolia Extract on Human Tumor Cells Proliferation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 24, 1170-1176
56. 56. Fattahi, S., Jamei, R., & HOSSEINI, S. S. (2012). Antioxidant and antiradical activities of Rosa canina and Rosa pimpinellifolia fruits from West Azerbaijan.
57. 57. Kerasioti, E., Apostolou, A., Kafantaris, I., Chronis, K., Kokka, E., Dimitriadou, C., ... & Stagos, D. (2019). Polyphenolic composition of Rosa canina, Rosa sempervivens and Pyrocantha coccinea extracts and assessment of their antioxidant activity in human endothelial cells. Antioxidants, 8(4), 92.
58. 58. Hazra, B., Biswas, S., & Mandal, N. (2008). Antioxidant and free radical scavenging activity of Spondias pinnata. BMC complementary and Alternative Medicine, 8(1), 63.
59. 59. Cunja, V., Mikulic‐Petkovsek, M., Weber, N., Jakopic, J., Zupan, A., Veberic, R., Stampar, F., & Schmitzer, V. (2016). Fresh from the ornamental garden: Hips of selected rose cultivars rich in phytonutrients. Journal of food science, 81(2), C369-C379.
60. 60. Fascella, G., D'Angiolillo, F., Mammano, M. M., Amenta, M., Romeo, F. V., Rapisarda, P., & Ballistreri, G. (2019). Bioactive compounds and antioxidant activity of four rose hip species from spontaneous Sicilian flora. Food Chemistry, 289, 56-64.
61. 61. Peña, F., Valencia, S., Tereucán, G., Nahuelcura, J., Jiménez-Aspee, F., Cornejo, P., & Ruiz, A. (2023). Bioactive compounds and antioxidant activity in the fruit of rosehip (Rosa canina L. and Rosa rubiginosa L.). Molecules, 28(8), 3544.
62. 62. Medveckienė, B., Kulaitienė, J., Vaitkevičienė, N., Levickienė, D., & Bunevičienė, K. (2022). Effect of harvesting in different ripening stages on the content of the mineral elements of rosehip (Rosa spp.) fruit flesh. Horticulturae, 8(6), 467.
63. 63. Özrenk, K., Gündoğdu, M., & Doğan, A. (2012). Erzincan yöresi kuşburnu (Rosa canina L.) meyvelerinin organik asit, şeker ve mineral madde içerikleri. Yuzuncu Yıl University Journal of Agricultural Sciences, 22(1), 20-25.
64. 64. Demir, F. and Özcan, M. (2001) Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. Journal of food engineering 47, 333-336
65. 65. Özcan, M. M., Ünver, A., Uçar, T., & Arslan, D. (2008). Mineral content of some herbs and herbal teas by infusion and decoction. Food Chemistry, 106(3), 1120-1127.
66. 66. Kizil, S., Toncer, O., & Sogut, T. (2018). Mineral contents and fatty acid compositions of wild and cultivated rose hip (Rosa canina L.). Fresenius Environ. Bull, 27(2), 744-748.
67. 67. Dogan, A., Celik, F., Gundogdu, M., Kazankaya, A., & Gazioglu Sensoy, R. (2015). Changes in seed mineral matter contents of rose hip species grown naturally in Turkey. Acta Hortic, 1089, 71-76.
68. 68. Aguirre, G., Loza, M., Gasquez, J. A., Fusco, M., Sosa, A., Ciuffo, G. M., & Ciuffo, L. E. (2016). The potentiality of non timber forest products. Fruit availability, phytochemical properties of Rosa rubiginosa L. rose hips.
69. 69. Ercisli, S. (2007) Chemical composition of fruits in some rose (Rosa spp.) species. Food chemistry 104, 1379-1384
70. 70. Boz, H. and Karaoğlu, M.M. (2013) Improving the quality of whole wheat bread by using various plant origin materials. Czech Journal of Food Sciences 31(5), 457-466
71. 71. Karaağaoğlu, N., Başoğlu, S., Mercanlıgil, S. M., Karakaynak, N., Yalçın, G., Seçkiner, S., & Yıldırım, B. (1993). Bisküvi, kraker, kek, bar ve gofretlerin besin değerleri: protein, yağ, nem, kül, karbonhidrat ve enerji miktarları. Beslenme ve Diyet Dergisi, 22(1), 69-82.
72. 72. Vartolomei, N. and Turtoi, M. (2021) The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied Sciences 11, 12035
73. 73. Ferreira, M. S., Santos, M. C., Moro, T. M., Basto, G. J., Andrade, R. M., & Gonçalves, É. C. (2015). Formulation and characterization of functional foods based on fruit and vegetable residue flour. Journal of food science and technology, 52(2), 822-830.
74. 74. Gómez, M., Ronda, F., Blanco, C. A., Caballero, P. A., & Apesteguía, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food research and technology, 216(1), 51-56.
75. 75. Plazzotta, S., Sillani, S., & Manzocco, L. (2018). Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. International Journal of Food Science and Technology, 53(10), 2290-2297.
76. 76. Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S. M., & Asadi, F. (2016). Potential of sponge cake making using infrared–hot air dried carrot. Journal of texture studies, 47(1), 34-39.
77. 77. Chochkov, R., Zlateva, D., Ivanova, P., & Stefanova, D. (2022). Effect of rosehip flour on the properties of wheat dough and bread. Ukr. Food J., 11, 558-572.
78. 78. Gül, H., & Şen, H. (2017). Effects of rosehip seed flour on the rheological properties of bread dough. Scientific Bulletin Series F. Biotechnologies, 21, 330-335
79. 79. Nastić, N., Vasić, A., Šoronja Simović, D., Vladić, J., Jokić, S., Aladić, K., & Vidović, S. (2023). Underutilized Rosa canina herbal dust as an innovative natural functional and health promoting ingredient: A proposal of two-novel approaches. Waste and Biomass Valorization, 14(4), 1207-1217.
80. 80. Park, H. J., & Chung, H. J. (2014). Influence of the addition of aronia powder on the quality and antioxidant activity of muffins. Food Science and Preservation, 21(5), 668-675.
81. 81. Van Hung, P., Maeda, T., & Morita, N. (2007) Dough and bread qualities of flours with whole waxy wheat flour substitution. Food research international 40(2), 273-279
82. 82. Ürkek, B. (2021). Effects of the addition of rose hip on various nutritional and quality properties of ice cream. Indian Journal of Traditional Knowledge (IJTK) 20, 1022-1030
83. 83. Ramotowski, D., Piotrkiewicz, K., Podgórska-Kryszczuk, I., & Zielińska, E. Study of the properties of shortcake biscuits fortified with dried rosehips (Rosa canina L.). Wybrane zagadnienia z zakresu produkcji surowców, żywności i kosmetyków, 46-35
84. 84. Zlateva, D., Stefanova, D., Chochkov, R., & Ivanova, P. (2024). Mineral content of wheat bread enriched with chestnut and rosehip flour. Bulgarian Journal of Agricultural Science, 30(2), 333-340
85. 85. Sanfilippo, R., Canale, M., Fascella, G., Scarangella, M., Strano, M. C., Mangione, G., Natalello, A.,Mammano, M. M., & Spina, A. (2025). Nutritional and technological characterization of rosehip seed flours as a functional ingredient in common wheat bread. European Food Research and Technology, 251(6), 1033-1045.
86. 86. El-Beltagi, H. S., Ahmed, A. R., Mohamed, H. I., Al-Otaibi, H. H., Ramadan, K. M., & Elkatry, H. O. (2023). Utilization of prickly pear peels flour as a natural source of minerals, dietary fiber and antioxidants: Effect on cakes production. Agronomy, 13(2), 439
87. 87. Izembayeva, A., Moldakulova, Z., Kasymkhan, K., Akhlan, T., Askarbekov, E., Kerimbayeva, A., & Abdreeva, A. (2025). Development of functional extruded crispbreads enriched with wild plant concentrates. Scifood, 19, 561-579.
88. 88. Antarkar, S., Sharma, A., Bhargava, A., Gupta, H., Tomar, R., & Srivastava, S. (2019). Physico-chemical and nutritional evaluation of cookies with different levels of Rosehip and Hibiscus powder substitution. Archives of Current Research International, 17(3), 1-10.