Effect of Mahaleb on Cookie Quality

Abstract

Mahaleb seed has a public use in many areas including bakery industry, especially to soft wheat products to obtain a special odor and texture. In this study, the effect of mahaleb on the cookie quality was investigated in various concentrations. The cookies were evaluated for physical, textural and sensory properties, total polyphenols and antioxidative potential. Scanning electron microscopy indicated that the network was affected. The molecular weight of the proteins changed with mahaleb substitution and detected variation in water extractable to unextractable protein ratio by HPLC. Substitution with mahaleb resulted in a significant increase on the amount of (P < 0.05) protein, total phenolic compounds and antioxidant activity. In consumer acceptance tests, cookies made with 1 and 2% mahaleb were preferred to control and had the highest scores among all the sensory attributes after the sample with 4% mahaleb. Practical Applications Mahaleb seed flour is observed to give a special odor and texture to especially soft wheat products. The quality of cookie which is a primary soft wheat product consumed a lot is affected by mahaleb addition. It is effective in very low substitution rates such as 1–2%. Mahaleb addition resulted in better sensory scores in these rates. The physical, textural, functional and sensory properties of the product were changed by addition of mahaleb. A significant increase on protein rate and antioxidant activity of cookies also reveals that mahaleb has a high potential to be a functional ingredient for the soft wheat product industry. Though, functional ingredients are not generally preferred by consumers; cookies with mahaleb were preferred to control considering all the sensory attributes in consumer acceptance tests.