Inclusion of Rosa damascena Mill. powder into cookies: nutritional, antioxidant and quality characteristics

Yıl 2019, Cilt: 3 Sayı: 2, 301 - 306, 23.12.2019

Hülya Gül , Semra Gül Tekeli

Öz

This
study was designed to investigate the quality characteristics, dietary
fibre and antioxidant properties of cookies supplemented with 0-2.5-5-7.5-10%
of Rosa damascena Mill. powder (RP). Antioxidant activity, total
dietary fibre and total phenolic contents increased linearly (p< 0.01) by raising the
substitution levels of RP whereas water activity, total lipid, total protein
contents and fracturability remained almost constant. Cookies became darker and
redder with the increasing rate of RP. The use of RP was caused a negligible decrease on spread ratio. Considerable
decrease (from 5004. 2 kg to 4469.6 kg for control and 10% RP containing
cookies, respectively) on the hardness of cookies was observed after the 5%
addition level of RP. The sensory analysis indicated that addition of up to
7.5% RP given was acceptable for cookies without affecting their technological qualities
compared with control cookies. Based on overall observations, RP addition to
cookies can enhance the nutritional status, especially dietary fibre, total
phenolic contents and antioxidant activity without sacrificing consumer
acceptability. It was concluded that RF could be added to the formulae to
improve the functionality of the cookies as well as other bakery products such
as muffins, cakes, bread a few- of acceptable quality.

Anahtar Kelimeler

Antioxidant activity, cookie, dietary fibre, Rosa damascene, sensory acceptance

Kaynakça

• AACC, (2000). International. Approved Methods of Analysis, 11th Ed. AACC International, St. Paul, MN, U.S.A.
• Ahmed, H., Satheesh, N., Dibaba, K. (2018). Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours, Croatian Journal of Food Science and Technology Croat, 10 (1) 23-32. DOI: 10.17508/CJFST.2018.10.1.05
• Başer, K.H.C., Altintaș A., Kürkçüoglu, M. (2012). Turkish rose. A review of the history, ethnobotany, and modern uses of rose petals, rose oil, rose water, and other rose products. Issue 96. www.herbalgram.org, 40-53.
• Dilmen, R., Baydar, N.G. (2016). Tissue Culture Applications on Oil –Bearing Rose (Rosa damascena Mill.) Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi, 11 (2):134-141.
• Dorman, H.J.D., Peltoketo, A., Hiyunen, R., Tikkanen, M.J. (2003). Characterization of antioxidant proeperties of de-odorised aqueous extracts from selected lamiaceae herbs. Food Chemistry, 83, 255-262. DOI: 10.1016/S0308-8146(03)00088-8
• Ghosh, P.K., Bhattacharjee, P., Sarkar, P.M. (2017). Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal. Journal of Food Process Engineering, 2017; 40. DOI:10.1111/jfpe.12501
• Gül, H., Acun, S., Bıçakcı, S. (2010). Rose dessert with rose delight, rose jam and rose leaves. Proceedings book of the I. International Symposium on Traditional Foods From Adriatic to Caucasus" Symposium, April, 15-17, Tekirdağ, Turkey, 802-803.
• Gül, H., Kart, F.M., Gül, M., Akpınar, M.G. (2017). Bakery products consumption and consumers’ awareness in urban areas of Isparta city, Turkey. Scientific Papers. Series "Management, Economic Engineering in Agriculture and Rural Development, 17 (2), 137-146.
• Gül, H., Özmen, C., Metin, S., Gül, M. (2016). Biscuits consumption study: a case of Isparta, Procedding Books of the XII. National Congress of Agriculture Economics, Volume III. May 25-27, Isparta, Turkey, 1903-1912.
• Gül, H., Tekeli, S.G. (2018). Evaluation of nutritional, physical, textural and sensorial properties of gluten free cookies supplemented with dried Rosa Damascena Mill. petals. Scientific bulletin. Series F. Biotechnologies, vol. xxii, ISSN. 2285-1364, 221-228.
• Gül, H., Yanık, A., Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food, Agriculture and Environment, 11 (1), 68-72.
• Gül, M., 2000. Current status of rose oil production and problems in Isparta. Süleyman Demirel University Journal of Natural and Applied Sciences, 4 (1), 91-102. Gül, M., Kazaz, S., Baydar, H., Sırıkcı, B.S. (2015). A study about technical, economical situation, problems and improvement of oil rose (Rosa damascena Mill.) in Turkey. Journal of Essential Oil Bearing Plants, 18 (3), 613 – 626. DOI: 10.1080/0972060X.2014.998723
• Kart, D., Çağındı, Ö. (2017). Determination of antioxidant properties of dry rose tea. International Journal of Secondary Metabolite, Vol. 4: 3 (2017) pp. 384-390. DOI: 10.21448/ijsm.374630
• Krolak, M., Zychowicz, MJ., Sajdakowska, M. (2017). Impact of consumer eating habits and fiber content on acceptance of plain wheat rolls. Cereal Foods World, 62 (2), 59-64.
• Kumar, J.S. (2017). The psychology of colour influences consumers’ buying behaviour – a diagnostic study. Ushus-Journal of Business Management, 16(4), 1-13. DOI: 10.12725/ujbm.41.1.
• Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphoyungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-58.
• TUİK, 2018. Turkish Statistical Institute, http://www.turkstat.gov.tr
• Woody, A.L. (2003). Probing and three-point bend methods compared to sensory scales as measurements for cookie texture. Master's Thesis, University of Tennessee, Knoxville, 112.
• Younis, K., Islam, R., Jahan, K., Kundu, M., Ray A. (2016). Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies. Quality Assurance and Safety of Crops & Foods: 8 (3), 393– 98. DOI: 10.3920/QAS2015.0706