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

Year 2019, Volume: 3 Issue: 2, 301 - 306, 23.12.2019

Hülya Gül , Semra Gül Tekeli

Abstract

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.

Keywords

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

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