Scopus
Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders
Food and Humanity · Aralık 2023
Makale Bilgileri
DergiFood and Humanity
Yayın TarihiAralık 2023
Cilt / Sayfa1 · 482-488
Scopus ID2-s2.0-85175143865
Özet
Total phenolic and flavonoid amounts of cookies enriched with mahaleb seed powders at different concentrations were reported between 40.67 mg GAE/g (4.5 %) and 51.07 mgGAE/g (control) to 12.62 (1.5 %) and 14.05 mg GAE/g (control), respectively. In addition, radical scavenging activities of cookie samples were characterised between 1.24 mmol/kg (4.5 %) and 1.73 mmol/kg (control). The predominant phenolic constituents of cookie samples were gallic acid, 3,4-dihydroxybenzoic acid, catechin and kaempferol. Gallic acid and 3,4-dihydroxybenzoic acid values of cookies enriched with mahaleb powders were identified between 10.59 (3.0 %) and 13.18 mg/100 g (1.5 %) to 1.67 (1.5 %) and 14.07 mg/100 g (3.0 %), respectively. Oleic and linoleic acid contents of the cookie oils were identified between 28.45 (control) and 30.51 % (4.5 %) to 30.92 (control) and 33.46 (4.5 %), respectively. Palmitic, oleic and linoleic acid were the major fatty acids of cookie oils. The crude protein content of cookie samples were determined between 7.31 (control) and 10.03 % (4.5 %). As can be seen, the increase in mahaleb concentration increased the protein content of the kuki. P and K values of cookie samples were found between 1630.45 (1.5 %) and 1859.20 mg/kg (control) to 901.22 (3.0 %) and 1023.61 mg/kg (1.5 %), respectively.
Yazarlar (3)
1
Mehmet Musa Özcan
2
Merve Kandil
3
Havvanur Yılmaz
Anahtar Kelimeler
Antioxidant activity
Bioactive compounds
Cookie
Fatty acids
Mahaleb powder
Minerals
Phenolics
Sensory evaluation
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
3
Yazar
8
Anahtar Kelime