Abstract
The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antioxidant content and decreased the phytic acid content of the cookie samples. With the addition of roasted and unroasted terebinth, it was determined that L*, b* values of cookies decreased, a* value increased, and all color values were lower than control group. In addition, it was found that the diameter and thickness values of cookies with terebinth addition decreased, and the spread ratio increased. The hardness of cookies produced in the study decreased after terebinth addition. The data obtained in this study showed that using terebinth has potential applications in baked goods without adverse effects on the physical and chemical quality or the functional quality of the product.
Highlights
Cookie is a bakery product obtained by processing, shaping, baking, and adding raising agents into the flour along with sugar, salt, oil, food products, and one or more of the other substances allowed by regulations
It was determined that the terebinth pastes had higher ash, protein, fat, Total Dietary Fiber (TDF), Total Phenolic Content (TPC) and antioxidant activity values than wheat flour
The TDF, TPC, and antioxidant activity values of the terebinth pastes roasted at different temperatures increased with the increase in roasting temperature
Summary
Cookie is a bakery product obtained by processing, shaping, baking, and adding raising agents into the flour along with sugar, salt, oil, food products, and one or more of the other substances allowed by regulations. The cookie is widely consumed among bakery products because of its practicality, good nutritional quality, and cheapness. Changing nutritional habits toward the consumption of more fruits, vegetables, and cereals is an effective and practical approach to the prevention of chronic diseases. The enrichment of cookie formulations that are consumed by by children but are appealing to adults in the form of snack food is very important because it will ensure that these components are taken into the body during consumption (Doğan & Meral, 2016)
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call