Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.).

Abstract

Oleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies. The rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX-F) and endocarp flour (O'EN-F), ranging from 0% to 30%, were assessed using Mixolab. The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX-F and O'EN-F in the cookies enhanced redness and total color differences while decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX-F and O'EN-F also significantly increased free, bound, and total phenolic contents and antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX-F and O'EN-F indicated greater appreciation than control cookies. Incorporating 20% O'EX-F and 20% O'EN-F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels. The utilization of O'EX-F and O'EN-F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie, formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality while also providing distinctive sensory properties. This study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. This article is protected by copyright. All rights reserved.