Use of dry hawthorn powder in the production of cookies with improved bioactive and textural properties

Abstract

This study aimed to investigate the incorporation of dry hawthorn powder (1%, 3%, and 5%, flour basis) as a functional ingredient in cookie formulation on some quality parameters of the final product. The proximate compositions and the functional properties (total phenolic content and antioxidant capacity) of both hawthorn powder and the final product were analyzed. Physical attributes (color and spreading ratio), textural properties, and sensory acceptability were also assessed. Our results show that hawthorn powder addition caused significant changes (p < 0.05) in moisture (from 1.70% to 3.14%) and fat contents of cookie samples compared to the control, but no difference in protein and ash content (p > 0.05). Hawthorn powder addition significantly increased the total phenolic and antioxidant content (DPPH) of cookie varieties (p < 0.05). Color measurements revealed a decrease in lightness and an increase in redness with hawthorn addition, though the spread ratio was not significantly affected (p > 0.05). The addition of hawthorn powder gradually increased the hardness of the cookie samples, but a similar effect was not observed in terms of their fracturability. The overall acceptability of cookies enriched with 1% hawthorn powder was not significantly different from the control samples. Overall, our results indicate that hawthorn powder could be incorporated into cookie formulations to increase the nutritional quality of the final product without affecting key physical and sensory attributes at lower inclusion levels.

Keywords

• Bioactive content
• functional ingredient
• nutritional quality
• physical and textural profile

Biyoaktif niteliği ve tekstürel özelliği iyileştirilmiş kurabiye üretiminde kuru alıç tozunun kullanımı

Öz

Bu çalışmada, kuru alıç tozunun (%1, %3 ve %5, un bazında) kurabiye formülasyonunda fonksiyonel bir bileşen olarak dahil edilmesinin, son ürünün bazı kalite parametreleri üzerindeki etkisini araştırmak amaçlanmıştır. Hem alıç tozunun hem de son ürünün yaklaşık kompozisyonları ve fonksiyonel özellikleri (toplam fenolik madde içeriği ve antioksidan kapasitesi) analiz edilmiştir. Fiziksel özellikler (renk ve yayılma oranı), dokusal özellikler ve duyusal kabul edilebilirlik de değerlendirilmiştir. Sonuçlarımız, alıç tozu ilavesinin kurabiye örneklerinin nem (%1.70'ten %3.14'e) ve yağ içeriğinde kontrole kıyasla önemli değişikliklere (p < 0.05) neden olduğunu, ancak protein ve kül içeriğinde bir fark olmadığını (p > 0.05) göstermektedir. Alıç tozu ilavesi, kurabiye çeşitlerinin toplam fenolik madde ve antioksidan içeriğini (DPPH) önemli ölçüde artırmıştır (p < 0.05). Renk ölçümleri, alıç ilavesiyle parlaklıkta bir azalma ve kırmızılıkta bir artış olduğunu, ancak yayılma oranında önemli bir değişiklik olmadığını (p > 0.05) ortaya koymuştur. Alıç tozu ilavesi, kurabiye örneklerinin sertliğini kademeli olarak artırmış, ancak çıtırlık açısından benzer bir etki gözlenmemiştir. %1 alıç tozu ile zenginleştirilmiş kurabiyelerin genel kabul edilebilirliği, kontrol örneklerinden önemli ölçüde farklı olmamıştır. Sonuçlarımız, genel olarak, daha düşük katkı seviyelerinde temel fiziksel ve duyusal özellikleri etkilemeden, nihai ürünün besin kalitesini artırmak için alıç tozunun kurabiye formülüne eklenebileceğini göstermektedir.

Anahtar Kelimeler

• Biyoaktif içerik
• fonksiyonel bileşen
• besin kalitesi
• kiziksel ve tekstürel profil.

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